INGREDIENTS

INSTRUCTIONS

From: leiba@eskimo.com
Date: Wed, 7 Aug 1996 08:56:21 -0700 (PDT)
I received this recipe in one of those "send away" booklets from Diamond
Walnuts a few years ago.  It's is an unbelievably easy, rich and decadent
candy recipe and it's fun, too--especially if you make it with
someone--which also makes it go faster. Feel free to use your imagination
when choosing a liqueur, or a topping to roll it in. I've even used food
coloring on the coconut! (from Diamond Walnut's Holiday Cooking 12/92)
Beat cream cheese until smooth.  Gradually add confectioners sugar and beat
until well blended.  Add melted chips and vanilla, mix well.  Chill in
fridge 1 hour.
Shape truffle dough into 1" balls and roll in your choice of toppings.
Store in covered container in fridge.  Can also be frozen.
Variations:  omit vanilla and divide dough into 3rds, add one Tablespoon
(or more based on your taste and the doughs consistency) of your favorite
liquers to each third. I use Sabra, Kahlua and Chambord! These are
unbelievable rich and decadent!
When I make them, I use miniature muffin papers which keeps them separated,
and looks pretty for serving or gift-giving.  Yield:  approx 5 dozen
JEWISH-FOOD digest 304
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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