Splenda Mocha Truffles Recipe

Directions:

1. In a medium sized bowl, dissolve instant coffee in water.
2. Add cream cheese and blend until light& creamy.
3. Add SPLENDA sweetener and blend well.
4. In a separate small container, melt chocolate squares in microwave for 2 minutes on medium power or in a double boiler.
5. Add to cream cheese mixture and blend well.
6. Chill about 1 hour or until firm enough to shape.
7. Shape into small drops about 1 inch.
8. Place on sheet of wax paper and freeze.
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. When ready, remove Truffles& let sit about 5 minutes before coating.
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. Then place Truffles into bag and gently shake to coat.
13. Store in airtight container in refrigerator.