Friday, December 9, 2011
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).