Splenda Mocha Truffles

1. 1

   In a medium sized bowl, dissolve instant coffee in water.

2. 2

   Add cream cheese and blend until light& creamy.

3. 3

   Add SPLENDA sweetener and blend well.

4. 4

   In a separate small container, melt chocolate squares in microwave for 2 minutes on medium power or in a double boiler.

5. 5

   Add to cream cheese mixture and blend well.

6. 6

   Chill about 1 hour or until firm enough to shape.

7. 7

   Shape into small drops about 1 inch.

8. 8

   Place on sheet of wax paper and freeze.

9. 9

   Prior to removing Truffles from freezer, mix cocoa and 1 Tbsp of instant coffee together, crushing the coffee granules to make a fine powder.

10. 10

    When ready, remove Truffles& let sit about 5 minutes before coating.

11. 11

    Hint: This coating is done easier by placing coffee into a ziploc plastic bag and using a rolling pin to crush before adding cocoa.

12. 12

    Then place Truffles into bag and gently shake to coat.

13. 13

    Store in airtight container in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.