Recipe - Mint-Chocolate Truffles

1/3 cup Semisweet mintchocolate
morsels
4 ounce Neufchatel cheese, softened
16 ounce Powdered sugar, (1 package)
sifted
One fourth cup Unsweetened cocoa
One fourth cup Sifted powdered sugar
2 tablespoon Semisweet mintchocolate
morsels

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 (16ounce) package powdered sugar to cheese mixture; beat until
wellblended.

Press mixture into a 6inch square on heavyduty 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 One fourth cup powdered sugar.

Place 2 tablespoons morsels in a heavyduty ziptop 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 (serving size: 1 piece).

Per serving: 54 Calories; 1g Fat (17% calories from fat); 0g Protein; 11g
Carbohydrate; 2mg Cholesterol; 10mg Sodium

Serving Ideas : Serve at room temperature.

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.

Recipe by: Cooking Light, April 1995, page 78

Posted to MCRecipe Digest V1 #431 by igor@digex.net on Jan 28, 1997.