Hi, here is the recipe for Chocolate Cream Cheese Truffles that was
requested by Marge in So. CA in the March 24, 2009 newsletter hope
this is the one you wanted. Jane from NC
Chocolate Cream Cheese Truffles
This recipe for chocolate cream cheese truffles is simple, and
produces deliciously creamy truffles with a deep chocolate taste.
This recipe yields about 24 1-inch truffles.
3 1/2 cups powdered sugar
8 ounces softened cream cheese
4 ounces unsweetened chocolate
1/2 cup cocoa powder, for rolling
Pour the cocoa powder into a shallow pie pan and set aside.
Chop the chocolate into small pieces and microwave it until melted,
stirring after every 45 seconds to prevent overheating. Set the
chocolate aside.
In the large bowl of an electric mixer, combine the softened cream
cheese and powdered sugar. Beat the mixture on medium speed for a
minute or two, until well-combined.
Stop the mixer and add the melted chocolate. Beat until combined,
stopping to scrape down the sides of the bowl as needed.
Remove the bowl from the mixer, cover it with cling wrap, and
refrigerate until the candy is firm enough to scoop, about 20-30
minutes.
Once the candy is firm but not hard, scoop it into small balls using
a teaspoon or candy scoop. (I use a melon baller). Roll the balls in
the cocoa powder or finely chopped nuts and place on a plate or into
an airtight container. When stored properly in the refrigerator,
these truffles will keep for up to a week. For best taste and
texture, serve these truffles at room temperature.
Jane from NC
http://www.nancyskitchen.com
