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These splendid, melt-in-your-mouth
chocolate truffles make wonderful gifts from your kitchen, and
definitely add finesse to a holiday candy tray.
Chocolate
Holiday Truffles
- Truffles:
- 1 (8-ounce) package semisweet
baking chocolate
4-ounces (1/2 of an 8-ounce package) cream cheese, softened
1 (8-ounce) container nondairy whipped topping, thawed
- 2 teaspoons vanilla extract
- Suggested coatings:
- Chocolate or colored sprinkles
- Cocoa powder
- Powdered sugar
- Sweetened flaked coconut,
toasted
- Finely chopped pecans
- Melt chocolate in large
microwave-safe bowl in microwave oven on HIGH 2 minutes or until
chocolate is almost melted. Stir with wire whisk until chocolate
is completely melted. Add cream cheese and vanilla; stir until
cream cheese is melted and well blended. Cool to room temperature.
Gently fold in whipped topping, blending well. Refrigerate 2
hours or until mixture is firm enough to handle.
- Shape chocolate mixture
into 1-inch balls and place on wax paper-covered baking sheets.
Refrigerate at least 1 hour or until firm.
- Roll in desired coatings,
working with a few truffles at a time. Store in a tightly covered
container in refrigerator.
Makes about 6 dozen truffles.
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