| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
pk |
(12 oz.) semisweet chocolate chips |
| 1 |
pk |
(8 oz.) cream cheese; softened |
| 3 |
tb |
Instant coffee |
| 2 |
ts |
Water |
| 1 |
lb |
Dark chocolate confectionery coating; ( I use choc. almond bark) |
|
|
White confectionery coating; (opt.) |
INSTRUCTIONS
from Taste of Home
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
11-2 hours or until firm. Melt chocolate coating in microwave-safe bowl.
Dip balls and place on waxed paper to harden. If desired, melt white
coating and drizzle over truffles. These can be frozen for several months
before dipping in chocolate. Thaw in the refrigerator before dipping. These
were in one of the first Taste of Home books that I got and it won Grand
Prize. They are good.
Posted to TNT Recipes Digest by vaughndell@juno.com on Apr 28, 1998
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