1/4 cup icing sugar
Icing sugar or cocoa or white chocolate (to roll in or to drizzle on top)
1 tablespoon corn syrup
2 tablespoons butter
8 ounces good semisweet chocolate
1/2 cup heavy cream
1 tablespoon instant coffee

1. Add cream, corn syrup, butter and coffee in a microwave safe bowl.
2. Microwave on med-high till hot but not boiling.
3. Add chocolate and stir till melted.
4. Once cool to the touch use a mixer and mix on high till colour lightens then cover and refridgerate for 3 hours minutes or overnight.
5. Make small balls (bite size) with your hands using icing sugar so they don't melt.
6. Roll in cocoa or icing sugar, my favourite is to drizzle with white chocolate.
7. keep refridgerated will keep in a closed container for 2 weeks but they won't last that long.

3 cups semisweet chocolate chips, melted
1 (8 ounce) package cream cheese, softened
1 1/2 teaspoons vanilla
3 cups sifted confectioners' sugar

Instructions
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about one hour. Shape into 1 inch balls.

Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.
To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add one tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.