Candy Cane Mocha Fudge Truffles
 
Ingredients
  • 1 c. Bittersweet or Dark Chocolate Chips (I prefer the Ghirardelli 60% Bittersweet)
  • ½ c. Heavy Whipping Cream
  • 3 T. Instant Coffee
  • 4 oz. Cream Cheese, softened
  • 1 lb. Dark Chocolate Candy Coating
  • 4 Candy Canes, crushed
Instructions
  1. Place chocolate chips in a small bowl. In a small saucepan over medium heat, warm the cream just until it begins to boil. Quickly stir in the instant coffee until it has dissolved and pour over the chocolate chips. Stir until the mixture is smooth. Let cool until it is barely warm. In the bowl of an electric mixer, beat the cream cheese until smooth and slowly beat in the chocolate ganache mixture. Place mixture in the refrigerator until stiff, about one hour.
  2. With a melon baller or small spoon, scoop out 1½" mounds onto a foil lined baking sheet. Place in the freezer for about 15 minutes. Meanwhile, melt the dark chocolate candy coating in the microwave at 20 second intervals, stirring between each, until completely smooth. Using the palm of your hands, shape the truffle mounds into balls and dip in the melted candy coating. Top immediately with crushed candy canes. Serve immediately or store in a single layer in an air-tight container.
Recipe by DessertedPlanet.com at http://dessertedplanet.com/candy-cane-fudge-truffles/