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Gingersnap-Mocha Truffles

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“I found this recipe in one of Julia Child's book titled "The Way to Cook." This recipe is an adaptation of a suggestion she made (they were originally her Chocolate Amaretti Truffles). These are just so easy to make, require no cooking time, and come out just wonderfully. :)”
12-16 truffles

Ingredients Nutrition

  • 8 ounces sweet chocolate
  • 14 cup dark rum or 14 cup coffee liqueur
  • 2 tablespoons strong coffee
  • 12 cup softened unsalted butter, cut into 1-tbs pieces
  • 1 tablespoon pure vanilla extract
  • 34 cup pulverized gingersnap cookie
  • 14 cup strong ground coffee
  • 14 cup powdered chocolate milk mix


  1. For this recipe you will need a 2-cup and a 6-cup saucepan, a wire whisk, a wooden spoon, and frilled bonbon cups (or mini cupcake cups).
  2. Pour 2-3 inches of water into a 6-cup saucepan and bring to a simmer.
  3. While that is heating, break up the chocolate into pieces and place in a 2-cup saucepan with rum/liqueur and coffee. Cover with a tight lid.
  4. Remove the saucepan from heat, allow to sit for 15 seconds, then place covered chocolate pan inside for 5 minutes.
  5. Use a wire whisk to aid in blending the rest of the chocolate pieces. (I would suggest keeping the chocolate pan in the water over VERY LOW heat until later.).
  6. When the chocolate is melted and smooth, begin to add butter 1 tbsp at a time.
  7. After all butter is added and melted, pour in vanilla, and finally the pulverized cookies.
  8. Remove chocolate from heat (if you haven't already done so) and exchange the hot water in the 6-cup saucepan for cold, iced water.
  9. Return the chocolate mixture to the iced-water saucepan and continue stirring with a wooden spoon until the chocolate is chilled and becomes a bit firmer.
  10. Using a tablespoon, dig out "gobs" of chocolate and shape them into rock-like truffles. (Do this quickly, as I found the heat in your fingers quickly heats the chocolate back up.).
  11. Roll the truffles in the coffee/powdered chocolate mixture and drop into the bonbon cups.
  12. Once all the chocolate is gone, you can either enjoy them there or place them in an air-tight container in the fridge or freezer where they should keep for at least a few days.

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