Ingredients

• 1 (12-ounce) package semisweet chocolate chips
• 8 ounces fat-free cream cheese, softened
• 3 cups powdered sugar
• 1 teaspoon instant coffee granules
• 1 teaspoon nonfat milk
• 1 teaspoon vanilla extract
• 1/2 cup sweet ground chocolate or unsweetened cocoa powder

Instructions

1. In a large microwaveable bowl, melt the chocolate chips in the microwave, on High setting, stirring thoroughly every 30 seconds; set aside.
2. With an electric mixer on Medium setting, beat the fat-free cream cheese until smooth. Gradually add the sugar, beating until well blended. Dissolve the instant coffee in the non-fat milk; stir it into the cream cheese mixture. Add the vanilla and melted chocolate. Refrigerate about 15 minutes. Shape into 1-inch balls. Sift the sweet ground chocolate over truffle balls. Store in refrigerator.