Creamy Pastel Bonbons

Oxmoor House
about 1 1/2 dozen


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1 (3-ounce) package cream cheese, softened
2 cups sifted powdered sugar
1/4 cup cocoa
1 tablespoon plus 1 teaspoon butter or margarine, melted
1 teaspoon vanilla extract


Beat cream cheese at medium speed of electric mixer until light and fluffy; gradually add sugar, beating well. Add cocoa, butter, and vanilla; mix well.

Shape mixture into 3/4-inch balls, and place on waxed paper. Chill 1 hour.

Using 2 forks, quickly dip balls, one at a time, into warm coating mixture. If necessary to maintain coating consistency, add a small amount of warm milk. Place on waxed paper; refrigerate until coating is firm.

Created date

February 2010