Chocolate Truffles

(from the kitchen of Gloria Gianelli)

8 oz. package cream cheese, softened
3 cups powdered sugar
1 12-oz. package + 1 6-oz package semi-sweet chocolate chips, melted
1-1/2 tsp. vanilla
unsweetened cocoa, finely-chopped walnuts or shredded coconut

Beat cream cheese until smooth. Gradually add sugar, beating until well-blended. Add melted chocolate chips and vanilla and mix well. Refrigerate about one hour. Shape into one-inch balls. Roll in cocoa, walnuts or coconut. Store in the refrigerator.

Variation: To flavor truffles with liqueur, omit vanilla. Divide truffle mixture into thirds. Add 1 Tbl. liqueur to each third. Mix well.

 

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