|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
48 |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
1/3 cup semi-sweet mint-chocolate morsels
1/4 cup unsweetened cocoa
1/4 cup powdered sugar, sifted
4 oz. lowfat or nonfat cream cheese
2 tbsp. semi-sweet mint-chocolate
1 pkg. (16 oz.) powdered sugar, sifted
|
Directions:
|
Place 1/3 cup morsels in a medium glass bowl,and microwave at high 1minute or until morsels are almost melted, stirring until smooth. Let cool. Add the softened cream cheese to melted morsels, and beat at medium speed of a mixer until smooth. Add 1 (16 oz.) package powdered sugar to cheesemixture; beat until well-blended. Press mixture into a 6-inch square on heavy-duty plastic wrap, and coverwith 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. Serve at room temperature.
|
|
|
Store truffles in a single layer in an airtight container in freezer for up to 1 month. Let stand at room temperature 1 hour befor eserving.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
