2 packages (12 oz each) semisweet chocolate chips
8 oz. cream cheese, softened
3 tsp instant coffee granules
2 tsp. water
1 lb. good dark chocolate cocoa
White confectionery coating (optional)
The above quantities make about 5 1/2 dozen truffles
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″ 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