Splenda Mocha Truffles

Recipe by T-Sawyer
READY IN: 45mins




  • In a medium sized bowl, dissolve instant coffee in water.
  • Add cream cheese and blend until light& creamy.
  • Add SPLENDA sweetener and blend well.
  • In a separate small container, melt chocolate squares in microwave for 2 minutes on medium power or in a double boiler.
  • Add to cream cheese mixture and blend well.
  • Chill about 1 hour or until firm enough to shape.
  • Shape into small drops about 1 inch.
  • Place on sheet of wax paper and freeze.
  • Prior to removing Truffles from freezer, mix cocoa and 1 Tbsp of instant coffee together, crushing the coffee granules to make a fine powder.
  • When ready, remove Truffles& let sit about 5 minutes before coating.
  • Hint: This coating is done easier by placing coffee into a ziploc plastic bag and using a rolling pin to crush before adding cocoa.
  • Then place Truffles into bag and gently shake to coat.
  • Store in airtight container in refrigerator.