24 oz semi sweet chocolate chips
8 oz cream cheese, softened
3 T instant coffee granules
2 t water
1 pound chocolate confectionery coating or chocolate chips

Melt the chocolate chips in a double boiler until smooth.  Add them to the cream cheese, coffee, and water.  Mix until smooth.  Chill until firm enough to shape.  Roll into 1 inch balls and place on a lined cookie sheet.  Chill until firm.  Melt the chocolate coating, dip balls in until coated completely, let harden on waxed paper.  You can also melt white chocolate and drizzle over coated truffles for decoration.  Should make at least 5 dozen.  They freeze well.  Just thaw in the refrigerator before serving.

This recipe is brought to you from the kitchen of Latigo Guest Ranch