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The Chocolate Challenge Contest
Jania's Truffles
- Contest Photo by: janialee
- Kansas City, MO
- Category: Cookies and Confections
Description
This recipe can be and should be doubled! You can't keep them from disappearing! I buy gift boxes from craft a store and give as gifts or sell as fundraiser.
This is a great blend of texture and flavors. Enjoy!
This is a great blend of texture and flavors. Enjoy!
Ingredients
2 cups semi-sweet chocolate chips
1 (8 ounce) package cream cheese, softened
3 tablespoons instant coffee (This is optional as to how much you use, I don't like coffee that much so I use less if I am making for me;-)
2 tablespoons water (I use amaretto instead of water)
1 pound dark chocolate candy coating (I use ghirardelli, I also will melt paraffin wax and add to keep chocolate from thickening too much)
1 (8 ounce) package cream cheese, softened
3 tablespoons instant coffee (This is optional as to how much you use, I don't like coffee that much so I use less if I am making for me;-)
2 tablespoons water (I use amaretto instead of water)
1 pound dark chocolate candy coating (I use ghirardelli, I also will melt paraffin wax and add to keep chocolate from thickening too much)
Directions
Melt chocolate chips in the microwave,or in a double boiler on top of the stove. Mix coffee and water (amaretto) in a bowl to dissolve coffee. Add cream cheese and mix with blender till smooth. Add mixture to the melted chocolate chips, stirring well to mix. (I create a "well" in the center so that the filling will chill evenly.) Refrigerate for 2 hours (sooner if you use amaretto) once firm roll into small balls (I use a teaspoon and make them the size of a large "shooter" marble, you can make larger if you like but, their rich!) this can be messy if the chocolate gets to warm in your hands. I place back into the fridge and let chill again. Dip balls into melted dark chocolate coating (ghirardelli) I use a fork or candy dipping tool. Let set on wax paper.
I use a double boiler, make certain that top pan does not touch the water, make certain the water does not get too hot, this will scorch the chocolate. When I see that dipping chocolate is getting too thick I add melted wax. Make certain that the wax is not too hot or it will scorch the chocolate.
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