Yield: 48 Servings
|⅓ cup||Semisweet mint-chocolate morsels|
|4 ounces||Neufchatel cheese, softened|
|16 ounces||Powdered sugar, (1 package) sifted|
|¼ cup||Unsweetened cocoa|
|¼ cup||Sifted powdered sugar|
|2 tablespoons||Semisweet mint-chocolate morsels|
Place ⅓ cup morsels in a medium glass bowl, and microwave at HIGH 1 minute or until morsels are almost melted, stirring until smooth. Let cool.
Add the cheese to melted morsels, and beat at medium speed of a mixer until smooth.
Add 1 (16-ounce) package powdered sugar to cheese mixture; beat until well-blended.
Press mixture into a 6-inch square on heavy-duty plastic wrap, and cover with 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 ¼ 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. Yield: 4 dozen (serving size: 1 piece).
Per serving: 54 Calories; 1g Fat (17% calories from fat); 0g Protein; 11g Carbohydrate; 2mg Cholesterol; 10mg Sodium Serving Ideas : Serve at room temperature.
NOTES : Store truffles in a single layer in an airtight container in freezer for up to 1 month. Let stand at room temperature 1 hour before serving.
Recipe by: Cooking Light, April 1995, page 78 Posted to MC-Recipe Digest V1 #431 by igor@... on Jan 28, 1997.