These are a favorite of the cookie exchange, originally from a co-worker who is a much better cook than I.
Ingredients
- bag semi-sweet chocolate chips: 1 piece (24 ounce)
- ounces cream cheese: 8 piece (softened)
- instant coffee granules: 3 Tbsp
- water: 2 tsp
- ounces semi-sweet chocolate chips: 6 piece
- shortening: 1 Tbsp
Metric Conversion
Stages of cooking
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Line a baking sheet with waxed paper.
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Melt 24 ounces chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 3 minutes. Mix cream cheese, coffee granules, and water into melted chocolate until smooth. Chill chocolate mixture until firm enough to shape, about 30 minutes.
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Shape chocolate mixture into 1-inch balls and place on the prepared baking sheet. Chill truffles until firm, at least 1 to 2 hours.
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Melt 6 ounces chocolate chips and shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes.
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Dip truffles in the melted chocolate mixture and return to the waxed paper. Set aside until firm, at least 30 minutes.
