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    Truffles: Mint-chocolate Truffles


    Source of Recipe


    Cooking Light, April 1995, page 78

    List of Ingredients





    1/3 cup semisweet mint-chocolate morsels
    4 ounces Neufchatel cheese -- softened
    16 ounces powdered sugar -- (1 package) sifted
    1/4 cup unsweetened cocoa
    1/4 cup sifted powdered sugar
    2 tablespoons semisweet mint-chocolate morsels

    Recipe



    Place 1/3 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 1/4 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

    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.

 

 

 

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