I think we’re going to make some truffles tomorrow. 2 batches actually: one following the recipe, and one dairy free for my sweeties that can'[t have dairy. I’m not sure how hard I’ll try to not eat the whole batch before the week is over. But I will be freezing some of the dairy free ones to have on hand when we’re in a situation that there is a dessert that has dairy and there are no substitutions available for the ones that can’t eat it. It sort of makes up for missing out on what everyone else is eating when you have something special like that, that no one else *can* have (’cause Mama said so!).
For whoever is interested, here is the (yummalicious) recipe:
2 pkg semi sweet chocolate chips
8 oz cream cheese, softened
5 Tb instant coffee granules
2 t water
1 lb extra dark chocolate (chips or broken up bar) (I like the 85% stuff for this)
Melt the semi sweet chips in a double boiler. Mix in the cream cheese, coffee, and water. Let cool and roll into small balls. Melt the dark chocolate in a double boiler and dip the balls into it, then cool them on a cookie sheet.If the chocolate is too thick and sticky to make a smooth coating, you can add small bits of butter to it until you get a good consistency.
You can also melt a little bit of white chocolate and drizzle it over the truffles after they’ve hardened from being dipped to make them extra pretty.