THEME: Mocha Truffles
Jamie R
2 packages (12 ounces each) semisweet chocolate chips
1 package (8 ounces) cream cheese, softened
3 tablespoons instant coffee granules
2 teaspoons water
1 pound dark chocolate confectionery coating
White confectionery coating, optional
In a microwave-safe bowl or double boiler, melt chocolate chips. Add
cream cheese, coffee and water; mix well. chill until firm enough to
shape. shape into 1-in. balls and place on a waxed paper-lined cookie
sheet. chill for 1-2 hours or until firm. Melt chocolate coating in
microwave-safe bowl or double boiler. Dip balls and place on waxed
paper to harden. If desired, melt white coating and drizzle over
truffles.
Yield: about 5-1/2 dozen
Note: Truffles can be frozen for several months before dipping in
chocolate. Thaw in the refrigerator before dipping.