Mocha Toffee Truffles
1/2 cup butter (no substitutes)
1/2 cup semi-sweet chocolate chips
1 Tbl. instant coffee crystals
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 tsp vanilla
2 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1 4 1/2 oz. package English toffee pieces
4 ounces of milk chocolate melted (optional)
Heat oven to 350F. Melt the butter and chocolate pieces in a large saucepan over low heat. Remove from heat . Stir in coffee crystals, cool 5 minutes. Stir in the granulated sugar, brown sugar , eggs and vanilla.
Combine flour, cocoa powder, baking powder and salt in a medium mixing bowl. Stir into coffee mixture. Stir in the toffee pieces. Drop dough by rounded tablespoonfuls onto lightly greased cookie sheet.
Bake for 10 minutes. Let cool for 1 minute on cookie sheet. Transfer to wire racks and cool completely. I If desired drizzle with melted milk chocolate; let stand till chocolate is set. Makes 30.
To Store: Place in layers separate by wax paper in an airtight container; cover. Store at room temp for up to one week or freeze undrizzled truffles up to 3 months. Thaw, then if desired, drizzle with chocolate.