Triple Chocolate Truffles

1. 1

   In a heavy medium saucepan, cook and stir semisweet chocolate over very low heat until melted and smooth. Remove from heat; stir in cream cheese until combined. Combine coffee crystals and water; add to chocolate mixture and stir until smooth. Cover and chill truffle mixture about 2 hours or until firm.

2. 2

   Line a baking sheet with waxed paper. Shape the truffle mixture into 1-inch balls (if mixture is sticky, use 2 spoons to shape into balls) and place on prepared baking sheet. Cover and chill for 1-2 hours or until firm.

3. 3

   In a heavy medium saucepan, cook and stir milk chocolate and shortening over low heat until melted and smooth. Remove from heat; cool to room temperature.

4. 4

   Use a fork to dip truffles into chocolate mixture, allowing excess chocolate to drip back into saucepan. Return truffles to baking sheet; chill about 30 minutes or until firm.

5. 5

   In a small heavy saucepan, cook and stir white baking bar over low heat until melted and smooth. Drizzle over truffle tops. (Use white baking bar to drizzle over milk or semisweet chocolate truffles. Use milk or semisweet chocolate to drizzle over white baking bar truffles.).

6. 6

   Before serving, chill for a few minutes or until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.