Chocolate-Lemon Creams

Southern Living
Chocolate-Lemon CreamsRecipe
Photo: William Dickey; Styling: Trinda Gage
6 dozen


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2 (8-ounce) packages cream cheese, softened
2 tablespoons grated lemon rind
3 tablespoons fresh lemon juice
1 teaspoon lemon extract
1 cup sifted powdered sugar
12 (2-ounce) chocolate candy coating squares
2 (2-ounce) vanilla candy coating squares (optional)


Beat first 5 ingredients at medium speed with an electric mixer until smooth; cover. Freeze 2 hours.

Shape cream cheese mixture into 1-inch balls, and place on a wax paper-lined baking sheet; cover and freeze 1 hour. Let stand at room temperature 10 minutes.

Microwave chocolate candy coating in a 1-quart microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring twice.

Dip balls into coating; place on wax paper. Let stand until firm.

Place vanilla coating in a zip-top plastic bag. Seal and submerge coating in warm water until melted. Snip a hole in 1 corner of bag, and drizzle coating over chocolates, if desired.

Note: A food processor may be used for the first step.

Created date

February 1999