1. Heat whipping cream and butter in a med saucepan over med heat just to boiling. Remove from heat. Add dark chocolate. Do not stir. Cover and let stand at room temperature for 5 mins. Stir until smooth. Stir in coffee mixture. Cover and chill in the fridge for 1 1/2 to 2 hours or until almost firm, stirring once or twice.
2. Line a baking sheet with waxed paper. Drop chocolate mixture in 1 inch mounds on prepared baking sheet with a 1 inch scoop or a slightly rounded measuring teaspoon. Mounds will be irregularly shaped. Chill in the fridge about 1 hour or until firm.
3. Shape mound sinto 1 inch balls; return to baking sheet lined with waxed paper. Cover and freeze for 30 minutes.
4. Microwave white chocolate and shortening in a large microwave safe bowl on 50% power for 2 to 2 1/2 minutes or until mixture is melted and smooth, stirring wice. Let melted chocolate mixture cool slightly. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip back into bowl. Place truffles on a clean baking sheet lined with waxed paper. Sprinkle each truffle with some of the coffee crystals while chocolate is still moist. Chill about 30 minutes or until set. Makes about 48.
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|Serving Size: 1 Serving (935g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2643 (95%)|
|Amt Per Serving||% DV|
|Total Fat 293.7g||392 %|
|Saturated Fat 180.6g||903 %|
|Monounsaturated Fat 89g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 188.6mg||58 %|
|Sodium 447.4mg||15 %|
|Potassium 3682.9mg||97 %|
|Total Carbohydrate 129.4g||38 %|
|Dietary Fiber 70.6g||282 %|
|Sugars, other 58.8g|
|Protein 56.6g||81 %|
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Calories per serving: 2777
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