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Chocolate-Lemon Creams

Photo: William Dickey; Styling: Trinda Gage
Yield 6 dozen

Ingredients

  • 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)

How to Make It

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

  2. 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.

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

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

  5. 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.

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