Mocha Mint Truffles

The New Year is upon us and lots of people are probably thinking about New Year's resolutions. I'm thinking about it. Last year I resolved to take more pictures because I hate taking pictures (of myself, mostly); but after I make a great memory, I always wish I had a photo or two to remember it by. Some people's resolutions will last a week. Some of them will last until February...when the gym filled with the same old sweaty people starts to become less and less appealing than say...something like these truffles.

I am not telling you to break your New Year's resolution before you even make it. That would be horrible of me! I'm just saying...consider how great a fantastical flavor-meld of mint, chocolate and coffee is going to taste BEFORE you make your resolution and make room for one of these things on occasion. After all, God didn't invent the Mint Condition Mocha at Caribou for no good reason and these have all that taste wrapped into one pretty little bundle! Perhaps a good resolution would be to make a few extra friends...who can go with you to the gym...and them eat some of these truffles for you so you at least don't have to eat ALL of them.

Here's the recipe. PLEASE: Put these in the little paper cups when you are done. It just amps up the awesomeness factor. People like stuff in little individual wrappers.

Mocha Mint Truffles
Makes 5-6 dozen
Ingredients:

• 2 packages (12 ounces each) semisweet chocolate chips
• 1 package (8 ounces) cream cheese, softened
• 3 tablespoons instant coffee granules
• 1/2 teaspoon mint extract
• 2 teaspoons warm water
• 1 pound chocolate candy coating (almond bark)
• 1 tbsp shortening
• White candy coating (almond bark), optional
• Green food coloring, optional

Directions:

Melt chocolate chips in microwave-safe bowl; stir until smooth. Beat in cream cheese (this works best if you've let the cream cheese sit out for a bit so that it's not so chilly). Dissolve coffee in water. Add coffee and mint extract cream cheese mixture and beat until smooth.

Let the mixture chill out in the fridge until firm enough to shape. Shape into 1-inch balls and place on a lined-baking sheet. Chill 1-2 hours or until firm.

In a microwave-safe bowl, melt chocolate coating; add shortening and stir until smooth (this keeps your truffles from getting that frosty white look). Dip formed balls in chocolate coating (allowing excess to drip off). Place on lined baking sheet and let stand until set. Melt white chocolate coating. Add 1/4 teaspoon mint extract and 1 drop green food coloring (just 1 drop will give you that pretty minty green); stir until smooth. Transfer to piping bag (I just used a Ziploc with the corner snipped off) and pipe a minty green swirl on each truffle. Allow to set and store in an air-tight container in the refrigerator until ready to serve. I made mine a few weeks ahead of the holidays and they were just as pretty and tasty as the day I made them. Enjoy!

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