From: Kraft
2 ½ pk (20 sq) Bakers semi-sweet choc. Divided
1 pkg (8oz) cream cheese, softened
Melt 8 chocolate squares. Beat cream cheese, with mixer until creamy; stir in melted chocolate. Refrigerate until firm.
Shape into 36 balls, place on wax paper-covered tray.
Melt remaining chocolate. Use fork to dip truffles; return to tray. Decorate, then refrigerate 1 hr. refrigerate leftovers.
DECORATE: top with finely chopped peanuts or sprinkles. Or, coat truffles with powdered sugar or unsweetened cocoa powder instead of dipping in chocolate.
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