2 Packs of 12-Ounce Bags of Chocolate Chips (or 24 Ounces of Cooking Chocolate)
½ of an 8-Ounce Pack of Cream Cheese
4 Teaspoons of Instant Coffee Crystals
1 Teaspoon of Water
2 Tablespoons of Shortening (Butter, Margarine, or Lard)
2 Ounces of White Chocolate
-Pour one of the 12-ounce bags of chocolate chips into a Small saucepan. Turn to low heat and stir until completely moist.
-Slice the ½ of the 8-ounce pack of cream cheese into pieces. Mix into the chocolate, along with the coffee and water.
-When fully mixed, cover saucepan with lid. Makes sure the sides in the pan are scraped off so that the lid does not stick to the pan. Put towel under pan and put altogether in the fridge. Leave it until 2 hours have passed.
-When 2 hours have passed, remove from fridge pan with towel on the table to avoid scratching any surfaces.
-Get out baking or cooking sheet. Place wax sheet on it.
-Using ice cream scooper, scoop out chocolate mixture. For each scoop, roll into balls and put each one onto wax paper on top of the baking/cooking sheet. When finished, place another wax sheet on top. Put back in fridge and let chill for 2 hours.
-When 2 hours pave passed, remove sheet with chocolate balls from fridge.
-Use other bag of chocolate chops and pour into the same saucepan or different one. Stir at low heat until smooth, along with the shortening or butter.
-When fully mixed and smooth, dip chocolate balls onto the melted chocolate and place coated chocolate balls back onto the sheet.
-When finished, placed coated balls, with the wax sheet still on top, back into the fridge and let chill for 30 minutes.
Melt two ounces of white chocolate in a heavy saucepan. Remove truffles from the fridge after 30 minutes and drizzle melted white chocolate over the truffles for decoration. When finished, place decorated truffles, with the wax sheet on top, back into the fridge and let chill for 30 minutes.
I, personally, did not really need the shortening when it came to the coding, but that can depend on what sort of chocolate you are using. If you have chocolate intended for melting or coating, the shortening is absolutely unnecessary. If you are using chocolate chips intended for cookies, keep the shortening by your side, just in case. Some brands do not melt as easy as others. For the record, I always preferred using dark chocolate; the kind you can find in big portions at a "Trader Joe's". It melts nicer and the shortening is not necessary for the coating stage. In case of difficulties, do not hesitate to contact me via Facebook. Have fun!