Cool Mint Truffles
(From: Taste of Home's simple and delicious Nov./Dec. '06)

3/4 C semi-sweet chocolate chips
6 Andes mint candies
3/4 C whipped topping
2 T baking cocoa
1/8 tsp. instant coffee granules

Melt chocolate chips and candies over low heat. Transfer to a mixing bowl and cool to lukewarm, about 7 minutes. Beat in whipped topping. Place in the freezer for 15 minutes or until firm enough to form into balls. In a small bowl., combine cocoa and coffee granules,. Shape chocolate mixture into 1 inch balls; roll in cocoa mixture. Store in an airtight container in the fridge.