Splenda Mocha Truffles

photo by T-Sawyer

- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
40 Truffles
ingredients
-
Truffles
- 1 (250 g) package kraft philadelphia light cream cheese spread
- 3 tablespoons instant coffee granules
- 2 teaspoons water
- 1 1⁄2 cups Splenda granular
- 4 ounces baker's unsweetened chocolate squares
-
Coating
- 3 tablespoons cocoa
- 1 tablespoon instant coffee granules (optional)
directions
- 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.
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Reviews
-
I'm new to using Splenda but this was a pretty easy and satisfying recipe. I only gave it 4 stars because the 3T of instant coffee was kinda overwhelming to my taste buds. I left the instant coffee out of the coating because of this. Next time I'd use maybe 2 tsp in the filling and 1/2 tsp in the coating. I also added 1 tsp of vanilla to the filling. Definitely will make again, a very workable recipe.