Mocha Truffle Trees

Name: Mocha Truffle Trees
Ingredients: 1 cup chocolate wafer crumbs; 1/4 cup sugar; 1/4 cup butter, melted; 6 ounces white baking chocolate, finely chopped; 3 tablespoons heavy whipping cream; 1 tablespoon butter; 1 tablespoon Kahlua (coffee liqueur); 1 teaspoon almond extract; 2 cups (12 ounces ) semisweet chocolate chips, finely chopped; 1/2 cup heavy whipping cream; 1 tablespoon butter; 2 tablespoons Kahlua (coffee liqueur); 1-1/2 teaspoons instant coffee granules; 1 teaspoon almond extract; 6 Pirouette cookies, cut crosswise in half; Additional white baking chocolate, melted; white chocolate shavings

17 ingredients

4 steps

Ingredients

1 cup chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted
6 ounces white baking chocolate, finely chopped
3 tablespoons heavy whipping cream
1 tablespoon butter
1 tablespoon Kahlua (coffee liqueur)
1 teaspoon almond extract
2 cups (12 ounces ) semisweet chocolate chips, finely chopped
1/2 cup heavy whipping cream
1 tablespoon butter
2 tablespoons Kahlua (coffee liqueur)
1-1/2 teaspoons instant coffee granules
1 teaspoon almond extract
6 Pirouette cookies, cut crosswise in half
Additional white baking chocolate, melted
white chocolate shavings

Directions

1

In a small bowl, combine the cookie crumbs, sugar and butter; press onto the bottom of a greased 9-inch springform pan. Bake at 350° for 5-7 minutes or until set. Cool on a wire rack.
2

Place white baking chocolate in a small bowl. In a small saucepan, bring cream and butter just to a boil. Pour over white chocolate; whisk until smooth. Stir in Kahlua and almond extract; spoon into crust. Place in freezer while preparing chocolate layer.
3

Place chocolate chips a small bowl. In a small saucepan, bring cream and butter just to a boil. Pour over chocolate; whisk until smooth. Stir in the Kahlua, coffee granules and almond extract; spoon over white chocolate layer. Refrigerate for 2 hours or until set.
4

To serve, carefully run a knife around edge of pan to loosen; remove sides. Cut tart into 12 wedges; place on individual plates. Insert a halved Pirouette into the wide end of each slice. Decorate with white chocolate to resemble Christmas trees.