Mocha Truffles

Ingredients:

• 2 12-oz. pkg. semi-sweet chocolate chips (dark chocolate chips work well too)
• 1 8-oz. pkg. cream cheese, softened
• 3 TBS. instant coffee
• 2 tsp. cold water
• 1 lb. dark chocolate-flavored almond bark

Instructions:

Melt chocolate chips slowly in the microwave or a double-boiler. Add cream cheese, coffee, and water; mix well.
Chill until firm enough to shape.
Roll into 1" balls and place on a wax paper-lined cookie sheet.
Chill for 1-2 hours or until firm.
Melt almond bark slowly in the microwave or a double-boiler. Dip balls and place on cookie sheet as before. Chill until hardened. If desired, melt white almond bard and drizzle over truffles.

*Variation: omit coffee, and add 1/2 tsp. mint extract for Mint Chocolate Truffles.
*Truffles can be frozen for several months before dipping into chocolate. Thaw in the refrigerator before dipping.

Yield: about 5 dozen