| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Candies, Desserts | 60 | Servings | |
INGREDIENTS
| Dottie Cross TMPJ72B | ||
| 1 1/2 | 12 ounces Baker's semi- | |
| sweet chocolate | ||
| 1 | 8 oz cream cheese softene | |
| 3 | c | Powdered sugar |
| 1 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 48
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 11.2g
Fiber: <1g
Sugar: 10g
Protein: <1g