COFFEE TRUFFLE RECIPES

Steps:

• Place the chocolate in a medium heat-safe bowl. In a separate shallow bowl, mix together 1/3 cup of the instant coffee and the cocoa powder and spread in an even layer. Set both bowls aside.
• Combine the cream, butter and the remaining 1 tablespoon instant coffee in a medium saucepan and heat until the mixture just starts to boil. Remove from the heat and carefully pour over the chocolate. Add the salt and stir until smooth. Refrigerate for at least 3 to 4 hours.
• Let the chocolate mixture sit at room temperature for about 10 minutes. Using 2 teaspoons or a melon baller, scoop small balls of chocolate and roll them between your palms to form uniform balls about 1-inch in diameter. Roll each ball in the coffee-cocoa mixture until completely coated. Store in the refrigerator in an airtight container.

Steps:

• Mix coffee and hot water, let stand about 5 minutes.
• In double boiler, melt chocolate chips. Add cream cheese, (coffee and water) and mix well.
• chill until firm enough to shape. Shape into 1 inch balls and place on wax paper-lined cookie sheet. Chill 1-2 hours until firm.
• Melt chocolate coating in double boiler. Dip balls and place on wax paper to harden. If desired, melt white coating and drizzle over.
• Truffles can be frozen for several months before dipping in chocolate. Thaw in refrigerator before dipping. I usually halve this recipe, this makes 48 truffles.