1 8-ounce package cream cheese, softened
2 tablespoons heavy cream
10 ounces dark chocolate, melted
10 ounces milk chocolate, melted
2 tablespoons instant coffee
2 teaspoons vanilla.
If desired, you can roll truffles into confectioner’s sugar, cocoa powder, chopped nuts, coconut or sprinkles.
Melting chocolate disks if you would like to coat truffles
In a small bowl, stir the instant coffee into the heavy cream until dissolved.
In a large bowl
beat cream cheese until smooth. Beat in cream/coffee then confectioners
sugar until well blended.
Stir in the melted dark and milk chocolate and vanilla until no
streaks remain. Refrigerate mixture for one hour.
Line a baking sheet with a silicone mat, parchment paper or waxed paper. Using a melon-baller or spoon, scoop chocolate and shape into 1-inch
balls. Refrigerate for another hour.
If you would like to coat the truffles as I did, melt additional chocolate; coat each truffle with the melted chocolate and return to baking sheet. Refrigerate until firm.
Store between layers of waxed paper in covered container in refrigerator.
Makes 50-60 truffles
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