"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
12 oz of Semisweet Chocolate Chips 12 oz of Milk Chocolate Chips 8 oz of Cream Cheese softened 3 T of Instant Coffee 2 tsp water 16 oz of Dark Chocolate Chips or Baking Coco powder opt: melted white chocolate to drizzle
Melt semisweet chocolate chips in microwave approximately 2 minutes stirring every 30 seconds. Stir in cream cheese, instant coffee granules and water. Mix well until smooth and creamy. Chill approximately 1 hour; just until firm enough to shape into balls. Shape into walnut size balls and place on waxed paper lined cookie sheets. Chill until firm. Roll in Baking Coco or using a toothpick dip balls in dark chocolate that has been melted in micowave 2-3 minutes stirring every 30 seconds. When cool drizzle chocolate covered truffels with melted white chocolate. Store covered in a cool place.
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