Recipe by Silver Raven
I found this recipe in Taste of Home magazine. I made a few minor alterations & think it's a delicious candy. NOTE: Recipe may be cut in half using 3oz of cream cheese with no problems. Coffee may be reduced to taste.
Top Review by Anissa Wolf
These are quite good; you can coat in almond bark or any candy coating as well. You can also just roll the balls in chopped nuts or in cocoa powder if you prefer. They taste rich and a little tangy from the cream cheese; I do not really notice the coffee but it adds a certain bitter edge of complexity that I prefer in my chocolate. Instead of drizzling with the white candy coat, my sweetie decorates the tops with cookie icing (the kind that sets up hard), it makes a good gift project.
- 4 cups semi-sweet chocolate chips
- 1 (8 ounce) package cream cheese, softened
- 3 tablespoons instant coffee granules
- 2 teaspoons water
- 2 cups semi-sweet chocolate chips
- 1⁄4 cup shortening
- white candy coating (optional)
Directions See How It's Made
- Melt 4 cups chocolate chips in microwave or double boiler.
- Remove and blend in cream cheese, coffee granules and water.
- Chill until firm enough to shape.
- (about 1 hour) Shape into balls about 1 inch in diameter.
- Set on wax paper and place in freezer until very firm (about 1 hour).
- In microwave or double boiler, melt remaining 2 cups of chocolate chips and shortening.
- Stir until smooth.
- Drop 5 or 6 frozen balls into the chocolate mixture and stir quickly.
- Immediately remove the balls and place on wax paper lined cookie sheet.
- Allow to cool and harden.
- If desired, melt a few squares of white coating and drizzle over the top.
- Store in a cool, dry place.