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Desserts

Bittersweet Chocolate Truffles

Bittersweet Chocolate Truffles recipe
photo by:kraft
A touch of coffee intensifies the chocolate flavor of these easy, rich truffles. After shaping into balls, they’re rolled in cocoa powder or coconut.
time
prep:
15 min
total:
2 hr 15 min
servings
total:
2 doz. or 24 servings, one truffle each
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What You Need

2
Tbsp.  MAXWELL HOUSE Instant Coffee, any variety
3/4
cup  whipping cream
1/4
cup  butter or margarine, cut into chunks
3
Tbsp.  sugar
3
pkg.  (4 oz. each) BAKER'S Bittersweet Chocolate, broken into pieces
1/2
tsp.  vanilla
1/4
cup  unsweetened cocoa powder
1/2
cup  BAKER'S ANGEL FLAKE Coconut

Make It

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

MICROWAVE on HIGH 3 min. or until mixture comes to full boil, stirring every 1-1/2 min. Add chocolate and vanilla; 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.

Kraft Kitchens Tips

Size-Wise
These flavorful truffles are perfect for gift-giving or for serving on a special occasion.
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.
How to Store
Store between layers of waxed paper in airtight container in refrigerator up to 3 weeks.
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