Yield: 5 1/2 dozen
Measure | 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 |
\N \N | 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)