Yield: 1 servings
|2 cups||Milk chocolate chips|
|¼ cup||Sour cream|
|2 tablespoons||Powdered sugar|
|1 tablespoon||Instant coffee|
Melt chocolate chips, then remove from heat and stir in sour cream and nuts until well blended. Cover with plastic wrap and freeze for about 20 minutes, or until very thick. Drop by rounded teaspoonfuls onto waxed-paper covered cookie sheets (or use smaller pans if you have a tiny freezer, like me). Freeze about 15 minutes. Roll all the little globs into balls, and freeze 15 more minutes. Mix the coffee, powdered sugar, and cinnamon, using the back of a spoon to crush the coffee crystals. Roll the truffles in the coffee stuff until well coated. Store in a sealed container in the fridge. It makes about 2-3 dozen, depending on how big you make them.
Recipe by: Jennfer <ez041321@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.