2 packages semisweet chocolate chips
8 oz cream cheese, softened
3 T instant coffee
2 t water
1 pound dark chocolate coating
In a microwave-safe bowl or double boiler, melt the chocolate chips. Add cream cheese, coffee, and water. Mix well. Chill until firm enough to shape into 1” balls and place on waxed paper-lined cookie sheets. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. (Adding a few small chunks of wax gives the truffles an extra shiny appearance.) Dip balls and place on waxed paper to harden.
Notes: Truffles can be frozen for several months before dipping in chocolate. Thaw in fridge before dipping.