Mocha Truffles


11 1/2 oz milk chocolate chips
1/2 cup whipping cream
2 teaspoon instant coffee granules
2 teaspoon coffee-flavored liqueur
2/3 cup vanilla wafer crumbs

Melt chips with whipping cream and coffee granules in heavy, medium saucepan over low heat, stirring occasionally.  Whisk in liqueur until blended.

Pour into pie pan.  Refrigerate until mixture is fudgy, but soft, about 2 hours.

Shape about 1 tablespoon of the mixture into 1 1/4 inch ball by rolling between your palms. Place balls on waxed paper. Place crumbs in a shallow bowl.  Roll balls in crumbs; place in candy cases.

30 servings

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