Semisweet chocolate, milk chocolate, and white chocolate create the sweet trio that flavors this melt-in-your-mouth candy. Cream cheese makes the middle sturdier than traditional truffles.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
chill:
3 hrs 30 mins
cool:
30 mins
stand:
30 mins
total:
4 hrs 55 mins
Servings:
30
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a heavy medium saucepan, melt semisweet chocolate over very low heat. Remove from heat and stir in the cream cheese until combined.

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  • Stir together the coffee crystals and water. Add the coffee mixture to the chocolate-cream cheese mixture and stir until smooth. Cover and chill for about 2 hours or until firm.

  • Use 2 spoons to shape the mixture into 1-inch balls. Place on a waxed-paper-lined baking sheet or tray. Cover and chill for 1 to 2 hours or until firm.

  • In a heavy medium saucepan, melt milk chocolate and shortening over low heat, stirring until smooth. Remove from heat and cool to room temperature.

  • Use a fork to dip truffles into milk chocolate mixture, allowing excess chocolate to drip back into saucepan. Return truffles to baking sheet; chill for about 30 minutes or until firm.

  • In a heavy, small saucepan, melt the white chocolate over low heat, stirring until smooth. Drizzle over tops of truffles. Chill for a few minutes until set. Store in refrigerator. Let stand at room temperature for about 30 minutes before serving. Makes about 30 truffles.

Nutrition Facts

124 calories; fat 9g; cholesterol 4mg; carbohydrates 12g; sodium 21mg.
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