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

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 6

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

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