These toasted marshmallow mocha truffles are full of texture and layers. There's a creamy, mocha ganache center wrapped in a chocolate shell and then dipped in a marshmallow filling that's been toasted! To keep them easy to handle, I popped a stick in them. They're the perfect little grab-n-go dessert.
In a microwave-safe bowl, add in the chocolate chips, coffee, and coffee creamer. Microwave for 30 seconds and stir. Repeat microwaving and stirring until the ganache is thick and creamy.
Place into a shallow 7x5 rectangle dish or something similar. The more ganache being exposed to the air, the better. Place in the fridge for the minimum of 2 - 4 hours. I leave mine overnight to firm up.
Using a 1 tablespoon cookie scoop, scoop out the firm ganache. Roll into balls and place on a wax paper/parchment paper lined half-sheet pan. Place back into the fridge to chill until it's firm. I left mine for about an hour.
Add the candy melts in a microwave-safe bowl (I used a mug). Microwave for 30 seconds and stir. Repeat microwaving for 30 seconds and stirring until the candy melts are all melted and smooth.
Reform the chilled balls if needed. I used an offset spatula to remove my truffles from the wax paper.
Dip the lollipop stick into the candy melt and place into the center of each chilled ball. Let the candy melts firm up. It should only take about 5 minutes.
Once the candy melt is hard, grab the truffles up by the ganache ball instead of the stick. They can be a little sticky and you don't want to risk breaking the seal on the stick.
Make sure the melted candy melts aren't piping hot. If the candy melts are too hot, it will start to melt the ganache balls. Grab the truffle by the stick, and roll it in the candy melts. Be sure to cover the seal of the stick with more candy melt.
Place back onto a clean spot on the wax paper to dry. Repeat with all of the truffles and set aside.
You'll want to find a box and add small slots into it. This will be to hold your finished truffles.
Add the egg whites and sugar into a heat-safe bowl. I used my stand mixer bowl.
Place it on top of a saucepan that's smaller than the bowl with a very small amount of water the bottom of it. The goal is to just have the bowl to set on top of the saucepan and not inside it. Don't let the bottom of the bowl touch the water otherwise the egg whites will cook.
Bring the water up to a simmer and whisk the egg whites and sugar constantly until the sugar is melted. I use a clean finger to dip into the mixture and to feel if it's still gritty or not.
Once the sugar is melted, add the cream of tartar. Begin beating with the stand mixer and whisk attachment or with a hand mixer on high. Beat until you reach stiff peaks. If you turn the whisk upside down and the peak stands straight up, you've reached the stiff peak stage
In a small dish, add together the vanilla extract and coffee. Stir until the coffee is dissolved. Pour into the meringue. Beat until incorporated.
Dip each truffle into the meringue. Roll it around until the sides and top are coated. Using a culinary torch, toast it.
Place the stick into the box you prepped earlier to keep the marshmallow from sticking to sticks. Repeat with the truffles.