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1 package (12 ounces) Hershey’s Special Dark chocolate chips
1 tablespoon instant coffee granules
1 tablespoon rum extract
1 package (8 ounces) cream cheese, softened
2 2/3 cups powdered sugar
1 teaspoon vanilla
Cocoa powder, powdered sugar, toasted coconut or finely chopped nuts for garnish

Microwave chocolate chips in large microwave-safe bowl on High for 20-30 seconds at a time, stirring in between, until chocolate is melted.

Mix instant coffee granules and rum extract in small bowl and stir until coffee is dissolved. Set aside.
In large mixing bowl, mix cream cheese and sugar together, then add coffee/rum mixure. Add melted chocolate and vanilla. Mix well. Scrape down sides and cover bowl with plastic wrap. Chill for 20–30 minutes.

Shape a spoonful at a time into 1-inch balls by rolling in hands. Place on cookie sheet. Dust with or roll in your choice of garnish. Place each truffle in a small foil candy liner and keep refrigerated until ready to serve. Makes about 3 dozen truffles.

Serving size: 2 truffles. Per serving: 205 calories, 2 g protein, 10 g fat, 30 g carbohydrates, 39 mg sodium, 14 mg cholesterol

Mary Beth Hall, Pedernales Electric Cooperative