Splenda Mocha Truffles - cooking recipe

Ingredients

Truffles
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
Coating
3 tablespoons cocoa
1 tablespoon instant coffee granules (optional)

Preparation

In a medium sized bowl, dissolve instant coffee in water.
Add cream cheese and blend until light& creamy.
Add SPLENDA sweetener and blend well.
In a separate small container, melt chocolate squares in microwave for 2 minutes on medium power or in a double boiler.
Add to cream cheese mixture and blend well.
Chill about 1 hour or until firm enough to shape.
Shape into small drops about 1 inch.
Place on sheet of wax paper and freeze.
Prior to removing Truffles from freezer, mix cocoa and 1 Tbsp of instant coffee together, crushing the coffee granules to make a fine powder.
When ready, remove Truffles& let sit about 5 minutes before coating.
Hint: This coating is done easier by placing coffee into a ziploc plastic bag and using a rolling pin to crush before adding cocoa.
Then place Truffles into bag and gently shake to coat.
Store in airtight container in refrigerator.