Bittersweet Chocolate Truffles recipe

2 dozen or 24 servings, one truffle each

2 tablespoons MAXWELL HOUSE Instant Coffee, any variety
3/4 cup whipping cream
1/4 cup (1/2 stick) butter or margarine, cut into chunks
3 tablespoons sugar
2 packages (6 squares each) BAKER'S Bittersweet Baking Chocolate, broken into chunks
1/2 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1/2 cup BAKER'S ANGEL FLAKE Coconut

ADD coffee granules to cream in large microwavable bowl; stir until coffee is completely dissolved. Add butter and sugar; mix well.

MICROWAVE on HIGH 3 minutes or until mixture comes to full boil, stirring every 1 1/2 minutes. Add chocolate and vanilla extract; stir until chocolate is completely melted.

REFRIGERATE 2 hours or until firm enough to handle. Shape into 24 balls, each about 1 inch in diameter. Roll in cocoa and/or coconut. Refrigerate until ready to serve. Store between layers of waxed paper in airtight container in refrigerator for up to 3 weeks.

Size-Wise:
Chocolate truffles are rolled in cocoa powder and/or coconut for a sweet treat that is perfect for gift-giving or for serving on a special occasion.

Substitute:
Substitute multi-colored sprinkles or OREO Chocolate Cookie Crumbs for the cocoa and/or coconut.

Bittersweet Chocolate Truffle Squares:
Prepare and refrigerate mixture as directed. Sprinkle 1 cup chopped toasted PLANTERS Slivered Almonds onto bottom of foil-lined 8-inch square pan. Spread chocolate mixture evenly over almonds. Refrigerate 2 hours or until firm. Cut into 48 squares. Makes 24 servings, 2 squares each.

Nutritional Information: Calories 130 Total fat 11 g Saturated fat 7 g Cholesterol 15 mg Sodium 25 mg Carbohydrate 10 g Dietary fiber 2 g Sugars 7 g Protein
1 g

Vitamin A 4 %DV Vitamin C 0 %DV Calcium 0 %DV Iron 4 %DV

Healthy Living Information Generally Nutritious

Recipe and photograph provided courtesy of Kraft Foods.