2 packages (12 ounces each) semi-sweet chocolate chips
1 package (8 ounces) cream cheese, softened
3 tablespoons instant coffee granules
2 teaspoons water
1 pound dark chocolate candy coating
White candy coating, optional
In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. Chill until firm enough to shape. Shape into 1 inch balls and place on a waxed paper-lined baking sheet. Chill for 1 to 2 hours, or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white coating and drizzle over truffles.
Truffles can be frozen for several months before dipping in chocolate. Thaw in the refrigerator before dipping.
Makes 5 1/2 dozen.