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.
Recipe courtesy of Gourmet Magazine