3/4 cup powdered sugar1/4 cup softened butter 6 ounces semi-sweet chocolate (6 squares) 2 teaspoons instant coffee granules 2 tablespoons rum 1 cup coarsely chopped California Walnuts, divided use
Powdered sugar
Cocoa powder
In small bowl, cream together sugar and butter; set aside.
In top of double boiler, combine chocolate and coffee. Cook and stir over hot, not boiling water, until chocolate is melted and smooth. Remove from heat. Add slowly to butter mixture; stir in rum and 1/2 cup of the walnuts. Chill until slightly firm.
Shape into small balls; roll in remaining walnuts and dust with powdered sugar or cocoa powder. Place truffles in candy cups and store in covered container in refrigerator until just before serving.
Truffles can be refrigerated for up to one week or frozen for up to three months.

Makes 15 to 20 truffles.