Splenda Mocha Truffles

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 1 (250 g) package kraft philadelphia light cream cheese spread
• 3 tablespoons instant coffee granules
• 2 teaspoons water
• 1 1/2 cups splenda granular
• 4 ounces baker's unsweetened chocolate squares
• 3 tablespoons cocoa
• 1 tablespoon instant coffee granules (optional)

Recipe

• 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.