Triple Chocolate Mocha Truffles

Directions

1. 1. In a heavy medium saucepan, heat semisweet chocolate over very low heat. Remove from heat and stir in the cream cheese till combined.
2. 2. Stir together the coffee crystals and water. Add in the coffee mix to the chocolate-cream cheese mix and stir till smooth. Cover and refrigeratefor about 2 hrs or possibly till hard.
3. 3. Use 2 spoons to shape the mix into 1-inch balls. Place on a waxed-paper-lined baking sheet or possibly tray. Cover and refrigeratefor 1 to 2 hrs or possibly till hard.
4. 4. In a heavy medium saucepan, heat lowfat milk chocolate and shortening over low heat, stirring till smooth. Remove from heat and cold to room temperature.
5. 5. Use a fork to dip truffles into lowfat milk chocolate mix, allowing excess chocolate to drip back into saucepan. Return truffles to baking sheet; refrigeratefor about 30 min or possibly till hard.
6. 6. In a heavy, small saucepan, heat the white chocolate over low heat, stirring till smooth. Drizzle over tops of truffles. Refrigeratefor a few min till set. Store in refrigerator. Let stand at room temperature for about 30 min before serving.
7. Makes about 30 truffles.
8. Semisweet chocolate, lowfat milk chocolate and white chocolate create the sweet trio which flavors this heat-in-your-mouth treat. Cream cheese makes the middle sturdier than usual truffles.