Recipe courtesy of Sara Moulton
Total:
30 min
Active:
15 min
Yield:
48 truffles
Level:
None

Ingredients

Directions

In a large microwaveable bowl, melt the chocolate chips in the microwave, on High setting, stirring thoroughly every 30 seconds; set aside.

With an electric mixer on Medium setting, beat the fat-free cream cheese until smooth. Gradually add the sugar, beating until well blended. Dissolve the instant coffee in the non-fat milk; stir it into the cream cheese mixture. Add the vanilla and melted chocolate. Refrigerate about 15 minutes. Shape into 1-inch balls. Sift the sweet ground chocolate over truffle balls. Store in refrigerator.

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