| 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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