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Ingredientes
- 12 ounce semisweet chocolate, coarsely minced
- 1/2 x an 8-oz package cream cheese, softened and cut up
- 4 tsp instant coffee crystals
- 1 tsp water
- 1 1/3 c. lowfat milk chocolate pcs (8 ounces)
- 2 Tbsp. shortening
- 2 ounce white chocolate, coarsely minced
Direcciones
- 1. In a heavy medium saucepan, heat semisweet chocolate over very low heat. Remove from heat and stir in the cream cheese till combined.
- 2. Stir together the coffee crystals and water. Add in the coffee mix to the chocolate-cream cheese mix and stir till smooth. Cover and refrigeratefor about 2 hrs or possibly till hard.
- 3. Use 2 spoons to shape the mix into 1-inch balls. Place on a waxed-paper-lined baking sheet or possibly tray. Cover and refrigeratefor 1 to 2 hrs or possibly till hard.
- 4. In a heavy medium saucepan, heat lowfat milk chocolate and shortening over low heat, stirring till smooth. Remove from heat and cold to room temperature.
- 5. Use a fork to dip truffles into lowfat milk chocolate mix, allowing excess chocolate to drip back into saucepan. Return truffles to baking sheet; refrigeratefor about 30 min or possibly till hard.
- 6. In a heavy, small saucepan, heat the white chocolate over low heat, stirring till smooth. Drizzle over tops of truffles. Refrigeratefor a few min till set. Store in refrigerator. Let stand at room temperature for about 30 min before serving.
- Makes about 30 truffles.
- Semisweet chocolate, lowfat milk chocolate and white chocolate create the sweet trio which flavors this heat-in-your-mouth treat. Cream cheese makes the middle sturdier than usual truffles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 12 servings | |
| Calories 204 | |
| Calories from Fat 159 | 78% |
| Total Fat 18.76g | 23% |
| Saturated Fat 10.76g | 43% |
| Trans Fat 0.71g | |
| Cholesterol 2mg | 1% |
| Sodium 28mg | 1% |
| Potassium 296mg | 8% |
| Total Carbs 14.15g | 4% |
| Dietary Fiber 4.9g | 16% |
| Sugars 5.8g | 4% |
| Protein 4.83g | 8% |
