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    Chocolate Truffles


    Source of Recipe


    Karlee Perry - April's sister-in-law


    List of Ingredients


    • 1 - 8 oz. pkg. cream cheese, softened
    • 4 cups confectioner's sugar
    • 5 - 1 oz. squares unsweetened baking chocolate, melted
    • 1 tsp. vanilla extract
    • 1/4 cup unsweetened cocoa powder or confectioner's sugar
    • wax paper used for preparation


    Instructions


    1. Beat cream cheese in a large bowl with an electric mixer set on medium speed until creamy.
    2. Add 4 cups confectioner's sugar, beating until mixture is light and fluffy.
    3. Add chocolate and vanilla. Blend until smooth.
    4. Lightly coat waxed paper with cooking spray.
    5. Pour mixture onto waxed paper.
    6. Roll into a long 3/4 inch thick log.
    7. Refrigerate dough log until firm enough to handle.
    8. Unroll waxed paper.
    9. Slice dough into 1/2 inch thick disks.
    10. Shape each disk into a ball.
    11. Roll each truffle in cocoa powder or confectioner's sugar to coat.
    12. Place in paper bonbon cups.
    13. Refrigerate until ready to serve.


    Final Comments


    Makes 36 truffles.
    Variation: Vary the coating by rolling the truffles in plain or colored granulated sugar or candy sprinkles.

    Cook's $$ saver: Semisweet chocolate chips are less expensive per pound than baking chocolate. When using the chips, reduce the amount of confectioner's sugar by 1 cup to keep the truffles from becoming too sweet.
 

 

 

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