We are going to take a side-step from the cookies for a minute and show you some heavenly truffles! If you like mocha flavor and chocolate you have to try these lovelies! They are delicious, fun to make and pretty.
Ingredients:
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12 ounces semisweet chocolate, coarsely chopped
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1/2 of an 8-ounce package cream cheese, softened and cut up
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4 teaspoons instant coffee crystals
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1 teaspoon water
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1-1/3 cups milk chocolate pieces (8 ounces)
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2 tablespoons shortening
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2 ounces white chocolate, coarsely chopped
Directions:
1. In a heavy medium saucepan, melt semisweet chocolate
over very low heat. Remove from heat and stir in the cream cheese until
combined.
2. Stir together the coffee crystals and water. Add the coffee mixture to the chocolate-cream cheese mixture and stir until smooth. Cover and chill until firm, at least 2 hours.
3. Use 2 spoons to shape the mixture into 1-inch balls. Place on a waxed-paper-lined baking sheet or tray. Cover and chill for an additional 1 to 2 hours or until firm.
4. In a heavy medium saucepan, melt milk chocolate and shortening over low heat, stirring until smooth. Remove from heat and cool to room temperature.
5. Use a fork to dip truffles into milk chocolate mixture, allowing excess chocolate to drip back into saucepan. Return truffles to baking sheet; chill for about 30 minutes or until firm.
6. In a heavy, small saucepan, melt the white chocolate over low heat, stirring until smooth. Drizzle over tops of truffles. Chill for a few minutes until set. Store in refrigerator. Let stand at room temperature for about 30 minutes before serving. Makes about 30
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