Truffles.

(Also known in some circles as bon-bons. But when I say or read “bon-bons”, I think of a woman in a pink fuzzy robe watching soap operas on a couch while drinking scotch. And it makes me jealous, so I say truffles.)

Truffles are magical.

They have this semi-soft center, that is usually taste-tastic and are covered with just the right amount of hardshell for crunch.

This White-Chocolate Latte Truffles Recipe is special for two reasons. First, it is wicked easy with just a few ingredients. Second, it uses instant coffee to give it the right kick. (And it makes the kids not like them because it tastes like coffee – added bonus.)

As the recipe is written, you only use 3 tablespoons of instant coffee, but feel free to add more if you like “coffee flavored” desserts.

So make a few, hide them in the fridge, get the Netflix warmed up, grab a glass of wine and enjoy a “truffle” day. It’s the 21th century bon-bon day.

White Chocolate Latte Truffles Recipe

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Recipe Yields: Approximately one dozen, spending on the size.

Ingredients

2 cups of vanilla wafer crumbs
8 oz. of cream cheese, softened
3 tablespoons of instant latte drink mix (I used Starbucks Via Caramel Latte)
12 oz. of almond bark
1/2 cup of dark chocolate chips

Directions

1. On low, use a hand-held or stand mixer to blend together the wafer crumbs, cream cheese and latte mix in a medium bowl until a smooth dough forms.

Note: Crush your vanilla waffers in a food processor or blender. It makes for a more consistent truffle.

2. Spoon out about a tablespoon of dough and roll into a ball. Place each ball on a parchment paper lined baking sheet, repeating until dough is gone. Place in freezer at least 1 hour. Makes approximately a dozen.

3. Melt the almond bark in a microwave safe bowl on high 90 seconds. Stir until smooth.

4. Remove the frozen truffle a couple at a time. Using a fork and spoon, dip and roll to coat. Pick up on the end of the fork and gently tap straight up and down to smooth the coating and remove any excess. Place on parchment paper to set. Repeat with remaining dough.

5. Melt the dark chocolate in the microwave in 20 second increments, stirring after each until melted and smooth.

6. Using a spoon, scoop up some of the melted chocolate. Hold the spoon at an angle so the chocolate slowly starts to run off. Rhythmically sweep the spoon back and forth over the bonbons to make the chocolate stripes on top, repeat until all bonbons are topped.

7. Store in an airtight container in the refrigerator.