|24 ounces||Semisweet chocolate chips|
|8 ounces||Cream cheese, softened|
|3 tablespoons||Instant coffee granules|
|1 pounds||Dark chocolate confectionary coating|
|White confectionary 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 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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