Chocolate Truffles (French-Style)
INGREDIENTS:
8 oz Softened cream cheese
3 c Powdered (confectioners
-sugar)
12 oz Melted chocolate chips (Can
-easily be melted in
-microwave oven)
1 1/2 ts Vanilla
Toppings to roll truffles
-in: unsweetened cocoa;
-coconut flakes; chopped
-nuts
8 oz Softened cream cheese
3 c Powdered (confectioners
-sugar)
12 oz Melted chocolate chips (Can
-easily be melted in
-microwave oven)
1 1/2 ts Vanilla
Toppings to roll truffles
-in: unsweetened cocoa;
-coconut flakes; chopped
-nuts
Beat cream cheese until smooth. Gradually add confectioners sugar and beat until well blended. Add melted chips and vanilla, mix well. Chill in fridge 1 hour.
Shape truffle dough into 1" balls and roll in your choice of toppings. Store in covered container in fridge. Can also be frozen.
Variations: omit vanilla and divide dough into 3rds, add one Tablespoon (or more based on your taste and the doughs consistency) of your favorite liquers to each third. I use Sabra, Kahlua and Chambord! These are unbelievable rich and decadent!
When I make them, I use miniature muffin papers which keeps them separated, and looks pretty for serving or gift-giving. Yield: approx 5 dozen
JEWISH-FOOD digest 304