Mocha Truffles

2 (12 oz) pkg semisweet chocolate chips
1 (8oz) pkg cream cheese, softened
3 Tbs instant coffee granuals
2 tsp water
1 pound chocolate almond bark


In microwave or over a double boiler melt chocolate chips, add cream cheese, coffee, and water. Mix well and chill mixture until firm enough to shape. Form 1 inch balls and chill again for 1 hour. Melt chocolate in double boiler and dip truffles a few at a time leaving others to remain chilled. Let set up on wax paper. Drizzle other chocolate, sprinkles, or coffee over top (opt).

Peanut Butter Snowballs

2 c powdered sugar
1 c creamy peanut butter
6 Tbs softened butter
1 pound white or milk chocolate almond bark 

Combine sugar, peanut butter and butter, mix well and form into 1 inch balls. Place on wax paper and chill until firm. Meanwhile melt almond bark over a double boiler, dip peanut butter balls in a few at a time keeping remaining ones chilled. Let set on wax paper.

Snowman Cocoa

Snowmen in a jar!
An easy cute gift for the holidays!
Click HERE for more photos and this recipe
and click HERE for more recipes for cocoa

Double Chocolate Cherries

Drain 1 10 oz jar of maraschino cherries with stems over a colander for one hour. Then place on paper towels to finish drying.
 Fondant
3 Tbs butter, softened
2 Tbs light corn syrup
1 oz unsweetened chocolate melted or 1 tsp cocoa
2 tsp half and half, milk or cream
2 c powdered sugar
Cream butter, corn syrup, chocolate and half and half until smooth.
Add powdered sugar, mix in and then knead until smooth. Shape a spoon full (about 1/24 of mixture) around cherry and place on wax paper. When cherries are covered refrigerate 1-2 hours.
Dipping
When ready to dip, chop 1 pound of almond bark  or use 2 bags of Wilton candy melts  and melt over double boiler or in microwave, Dip cherries and return to wax paper, let set, drizzle with extra chocolate.
Tip- reserve cherry juice and add to hot cocoa.