Mocha truffles
5 1/2 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | ounces | Semisweet chocolate chips |
| 8 | ounces | Cream cheese, softened |
| 3 | tablespoons | Instant coffee granules |
| 2 | teaspoons | Water |
| 1 | pounds | Dark chocolate confectionary coating |
| White confectionary coating, optional | ||
Directions
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 inch balls and place on a waxed paper-lined cookie sheet. Chill for 1 to 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 5½ dozen NOTE: Truffles can be frozen for several months before dipping in chocolate. Thaw in the refrigerator before dipping.
Submitted By MARIE CULVER On 02-05-95 (1302)
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