Yield: 30 Servings
|8 ounces||Softened cream cheese|
|3 cups||Powdered (confectioners sugar)|
|12 ounces||Melted chocolate chips (Can easily be melted in microwave oven)|
|\N \N||Toppings to roll truffles in: unsweetened cocoa; coconut flakes; chopped nuts|
Date: Wed, 7 Aug 1996 08:56:21 -0700 (PDT) I received this recipe in one of those "send away" booklets from Diamond Walnuts a few years ago. It's is an unbelievably easy, rich and decadent candy recipe and it's fun, too--especially if you make it with someone--which also makes it go faster. Feel free to use your imagination when choosing a liqueur, or a topping to roll it in. I've even used food coloring on the coconut! (from Diamond Walnut's Holiday Cooking 12/92) Beat cream cheese until smooth. Gradually add confectioners sugar and beat until well blended. Add melted chips and vanilla, mix well. Chill in fridge 1 hour.
Shape truffle dough into 1" balls and roll in your choice of toppings.
Store in covered container in fridge. Can also be frozen.
Variations: omit vanilla and divide dough into 3rds, add one Tablespoon (or more based on your taste and the doughs consistency) of your favorite liquers to each third. I use Sabra, Kahlua and Chambord! These are unbelievable rich and decadent! When I make them, I use miniature muffin papers which keeps them separated, and looks pretty for serving or gift-giving. Yield: approx 5 dozen JEWISH-FOOD digest 304
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .