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Cocoa Mint Truffles
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3/4 cup semisweet chocolate chips
6 mint Andes candies
3/4 cup whipped topping
2 tablespoons baking cocoa
1/8 teaspoon instant coffee granules
In a small saucepan, melt chocolate chips and candies over low heat. Transfer to a
small mixing bowl and cool to lukewarm, about 7 minutes. Beat in whipped topping.
Place in the freezer for 15 minutes or until firm enough to form into balls.
In a small bowl, combine cocoa and coffee granules. Shape chocolate mixture into
1-in. balls; roll in cocoa mixture. Store in an airtight container in the
refrigerator.
Yield: 16 servings.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |