Recipe - Mint-Chocolate TrufflesCategories: Desserts, Mint-Chocolate Truffles
1/3 cup Semisweet mintchocolate
4 ounce Neufchatel cheese, softened
16 ounce Powdered sugar, (1 package)
One fourth cup Unsweetened cocoa
One fourth cup Sifted powdered sugar
2 tablespoon Semisweet mintchocolate
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
Add 1 (16ounce) package powdered sugar to cheese mixture; beat until
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
Recipe by: Cooking Light, April 1995, page 78
Posted to MCRecipe Digest V1 #431 by firstname.lastname@example.org on Jan 28, 1997.
Mint-Chocolate Truffles recipe makes 12 Servings