| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Desserts, Candies | 60 | Servings | |
INGREDIENTS
| -Dottie Cross TMPJ72B | ||
| 1 1/2 | pk | (12 ounces) Baker's semi- sweet chocolate |
| 1 | pk | (8 oz) cream cheese; softene |
| 3 | c | Powdered sugar |
| 1 1/2 | ts | Vanilla |
| Ground nuts or Baker's Angel Flake coconut, toasted |
INSTRUCTIONS
Melt chocolate by placing in microwavable dish. Microwave on HIGH 3 to 4 minutes or until almost melted, stirring after each minute. Remove from microwave. Stir until completely melted. Beat cream cheese until smooth. Gradually add sugar, beating until well blended. Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour. Shape into 1-inch balls. Roll in nuts or coconut. Store in refrigerator. Makes about 5 dozen truffles. Variation: To flavor truffles with liqueurs, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee or orange) to each third mixture; mix well. Source: Orange County Daily Pilot Newspaper Reformatted by: CYGNUS, HCPM52C From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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