Chocolate truffles #4

Yield: 30 Servings

Measure Ingredient
8 ounces Softened cream cheese
3 cups Powdered (confectioners sugar)
12 ounces Melted chocolate chips (Can easily be melted in microwave oven)
1½ teaspoon Vanilla
\N \N Toppings to roll truffles in: unsweetened cocoa; coconut flakes; chopped nuts

From: leiba@...

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, .

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