1 (6 oz.) pkg. bitter sweet chocolate, chopped
1 1/2 tsps. instant coffee
1 1/2 tsps. rum extract
1/2 (8 oz.) pkg. H-E-B Cream Cheese
1 cup Splenda Sugar Replacement
1/2 tsp. vanilla extract
1 cup walnuts or peanuts, finely chopped in food processor
Place chopped chocolate in a microwave-safe bowl and heat on High power for 20 seconds at a time, stirring in between until the chocolate is melted; set aside.
Combine instant coffee granules and rum extract in a small bowl and stir until coffee is dissolved; set aside.
Place softened cream cheese in a food processor bowl and pulse for 15 to 30 seconds until the cheese is smooth and creamy.
Gradually add the Splenda, pulsing the food processor for 10 to 15 seconds at a time.
Add dissolved coffee & rum extract to mixture and pulse food processor 10 more seconds.
Add the melted chocolate and vanilla and pulse the food processor for 10 more seconds.
Scoop truffle mixture into a bowl, cover with plastic wrap and chill for 15 minutes so that it becomes thick and firm.
Shape chocolate truffle mixture into 1-inch balls and place on a cookie sheet. Roll each truffle in the chopped nuts. Place each truffle in a small foil or paper cupcake liner. Keep truffles refrigerated until ready to serve.
No Nutritional Information Available
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