Bittersweet Chocolate Truffles

• 2 Tbsp. MAXWELL HOUSE Instant Coffee, any variety
• 3/4 cup whipping cream
• 1/4 cup butter or margarine, cut into chunks
• 3 Tbsp. sugar
• 3 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, broken into pieces
• 1/2 tsp. vanilla
• 1/4 cup unsweetened cocoa powder
• 1/2 cup BAKER'S ANGEL FLAKE Coconut

1. Add coffee granules to cream in large microwaveable bowl; stir until coffee is completely dissolved.
2. Add butter and sugar; mix well.
3. Microwave on HIGH 3 min.
4. or until mixture comes to full boil, stirring every 1-1/2 min.
5. Add chocolate and vanilla; stir until chocolate is completely melted.
6. Refrigerate 2 hours or until firm enough to handle.
7. Shape into 24 balls, each about 1 inch in diameter.
8. Roll in cocoa and/or coconut.

coffee, whipping cream, butter, sugar, s bittersweet chocolate, vanilla, cocoa, s angel

Taken from www.kraftrecipes.com/recipes/bittersweet-chocolate-truffles-54135.aspx (may not work)