Truffles

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truffles
1 tablespoon boiling water
2 teaspoons instant coffee
1 teaspoon cinnamon
1/3 cup pareve whip
6 ounces bittersweet chocolate, chopped
2 tablespoons margarine, softened
Cocoa
Powdered sugar
Coconut

Combine the water, coffee and cinnamon and set aside. In a small saucepan or the microwave, bring pareve whip to a boil. Stir in chocolate and margarine until melted and smooth. Stir into coffee mixture. Refrigerate for 1 hour. Shape into balls and roll some in cocoa, some in powdered sugar and some in coconut if desired. Store in the refrigerator.

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