I haven't tried this one, but I do have a recipe at home that my aunt used to make all the time--only they don't have any mocha in them http://www.recipelink.com/mf/1/5586

BD, I think they are very easy to make. Here is the recipe I've used a bunch of times for the past decade or two, I don't even remember where I got it. I don't always dip them in the chocolate coating, sometimes I just roll the chilled truffles in chopped nuts or chocolate sprinkles or crushed peppermint candy or powdered sugar or cocoa powder or whatever suits me at the moment. TRUFFLES 2 packages (12 ounces each) semisweet chocolate chips 1 package (8 ounces) cream cheese, softened 3 tablespoons instant coffee granules 2 teaspoons water 1 pound dark chocolate candy coating, coarsely chopped White candy coating, optional In a microwave-safe bowl, melt chocolate chips; stir until smooth. Add the cream cheese, coffee and water, mix until well blended. Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 1-2 hours or until firm. In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Melt white coating and drizzle over truffles if desired. Yield: about 5-1/2 dozen. I know there's a recipe for Oreo Truffles too, the girls loved those. I think it came from Sue (cookingrvc), but I'm not sure, this one came right off the Kraft Foods website! Oreo Truffles 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided 2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted MIX cream cheese and 3 cups cookie crumbs until well blended. SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs. REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator. I've been thinking, actually, that I haven't made Ann T's graham chewies in quite a long time and I really like those a lot... Annie

We've been using a Ghirardelli chocolate cake recipe for birthdays since the 50s. For frosting we always use some strong coffee as well as some milk. It's perfect. Dad's theory was that the purpose of cake was to deliver the frosting, and that mocha frosting was the best of all. :) He has a 4 yr old great-granddaughter, born many years after he passed away, who shares his opinion about the function of cake..

There are a number of variations on line of this frosting...chocolate blender frosting ... it comes out so delish and is easy. When I make ours, I just chop the chocolate fine and add it to the blender with the evap. milk. It starts to just whir it around and around and you think nothing's going to happen and then all of a sudden it thickens like mad and the blender will change noise as the frosting firms up. That's when you stop. It's a nice semi-sweet frosting that's easy to spread and it makes a good portion. Our version uses 1c. sugar, 3/4 c. evap milk, 4 sqs unsweetened choc., 1/2 t mint flavoring if you want it minty...you could always add some instant espresso powder if you want to go coffee flavored....