| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 48 | Servings | |
INGREDIENTS
| 1/3 | c | Semisweet mint-chocolate |
| morsels | ||
| 4 | oz | Neufchatel cheese, softened |
| 16 | oz | Powdered sugar, 1 package |
| sifted | ||
| 1/4 | c | Unsweetened cocoa |
| 1/4 | c | Sifted powdered sugar |
| 2 | T | Semisweet mint-chocolate |
INSTRUCTIONS
Place 1/3 cup morsels in a medium glass bowl, and microwave at HIGH 1 minute or until morsels are almost melted, stirring until smooth. Let cool. Add the cheese to melted morsels, and beat at medium speed of a mixer until smooth. Add 1 (16-ounce) package powdered sugar to cheese mixture; beat until well-blended. Press mixture into a 6-inch square on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill at least 1 hour. Remove top sheet of plastic wrap; cut mixture into 48 squares. Roll each square into a ball, and place on wax paper. Roll half of balls in cocoa; roll remaining balls in 1/4 cup powdered sugar. Place 2 tablespoons morsels in a heavy-duty zip-top plastic bag, and microwave at HIGH 1 minute or until morsels are softened. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over balls rolled in cocoa. Yield: 4 dozen (serving size: 1 piece). Per serving: 54 Calories; 1g Fat (17% calories from fat); 0g Protein; 11g Carbohydrate; 2mg Cholesterol; 10mg Sodium Serving Ideas : Serve at room temperature. NOTES : Store truffles in a single layer in an airtight container in freezer for up to 1 month. Let stand at room temperature 1 hour before serving. Recipe by: Cooking Light, April 1995, page 78 Posted to MC-Recipe Digest V1 #431 by igor@digex.net on Jan 28, 1997.
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