1/4 cup whipping cream
3 tablespoons granulated sugar
3 tablespoons butter
1 1/2 teaspoons powdered instant coffee
1/2 cup semisweet chocolate chips
1/2 teaspoon vanilla extract
Chopped nuts or semisweet baking chocolate, grated

In small saucepan combine whipping cream, sugar, butter and instant coffee; cook over low heat, stirring constantly, just until mixture boils.

Remove from heat; immediately add chocolate chips. Stir until chips are melted and mixture is smooth when stirred. Add vanilla extract. Pour into small bowl; chill, stirring occasionally, until mixture begins to set. Cover; chill several hours or overnight to allow mixture to ripen and harden.

Form small amounts of mixture into 1/2-inch balls, working quickly to prevent melting; roll in nuts or chocolate. Cover; store in refrigerator. Serve cold.

Makes about 1 1/2 dozen truffles.