Mocha Truffles (Latte in solid form!)
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.
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