Mint-Chocolate Truffles Recipe - Cooking Index
Mint-Chocolate Truffles Recipe - Cooking Index
| 1/3 cup | 36g / 1.3oz | Semisweet mint-chocolate morsels |
| 4 oz | 113g | Neufchatel cheese - softened |
| 16 oz | 454g | Powdered sugar - (1 package) sifted |
| 1/4 cup | 27g / 1oz | Unsweetened cocoa |
| 1/4 cup | 49g / 1.7oz | Sifted powdered sugar |
| 2 tablespoons | 30ml | Semisweet mint-chocolate 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 (16-ounce) package powdered sugar to cheese mixture; beat until well-blended.
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. Yield: 4 dozen (serving size: 1 piece).
Serving Ideas : Serve at room temperature.
Source:
Cooking Light, April 1995, page 78
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