Mint-chocolate truffles

Yield: 48 Servings

Measure Ingredient
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.

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