Mocha Truffles

Insanely easy, but oh so rich! The Recipe makes a large amount great for gift giving during the holidays.

 

Yield: about 5-1/2 dozen/66 pieces

Prep: 25 to 30 min.

Refrigeration Time:  2 hours

Ingredients

  • 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 candy coating, coarsely chopped
  • White candy coating, coarsely chopped

Directions:

  1. In a microwave-safe bowl, melt chocolate chips; stir until smooth.
  2. Beat in cream cheese. Dissolve coffee in water; add to cream cheese and beat until smooth.
  3. Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 1-2 hours or until firm.
  4. In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Melt white coating,  dip truffles in white coating, 
  5. Drizzle the chocolate and white coating over truffles, if desired for a classy look.  Keep Refrigerated.

 Note:

  • Dark, white or milk chocolate confectionery coating is found in the baking section of most grocery stores. Sometime labeled “almond bark” or “candy coating” and is often sold in bulk packages (1 to 1-1/2 pounds). It is the product used for dipping chocolate.
  • A substitute for 6 ounces chocolate coating would be 1 cup (6 ounces) semisweet, dark or white chocolate chips and 1 tablespoon shortening melted together. The Truffles can be frozen.
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