s Mint-Chocolate Truffles s   


This rich little treats are easy to mix, they just take a little time to roll into balls.
 Yields: 4 Dozen

Ingredients

1/3 cup Semisweet chocolate
1/2 teaspoon Mint extract
4 oz. Neufchâtel cheese softened
1 16 oz. pkg. powdered sugar sifted
2 tablespoons unsweetened cocoa
1/4 cup sifted powdered sugar
2 tablespoons Semisweet chocolate
1/4 cUP Unsweetened cocoa


 
Instructions
 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. Stir in mint extract.

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. Beat in cocoa.

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. Serve at room temperature.

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Cooking Light

Cuisine :   American    

Main Ingredient :   Chocolate
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. They are good even without being rolled in cocoa or powdered sugar.