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Mint-Chocolate Truffles

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 4 dozen (serving size: 1 piece)

Ingredients

  • 1/3 cup semisweet mint-chocolate morsels
  • 4 ounces Neufchâtel cheese, softened
  • 1 (16-ounce) package powdered sugar, sifted
  • 1/4 cup unsweetened cocoa
  • 1/4 cup sifted powdered sugar
  • 2 tablespoons semisweet mint-chocolate morsels

Nutrition Information

  • calories 58
  • caloriesfromfat 22 %
  • fat 1.4 g
  • satfat 0.8 g
  • monofat 0.4 g
  • polyfat 0.0 g
  • protein 0.5 g
  • carbohydrate 11.5 g
  • fiber 0.0 g
  • cholesterol 2 mg
  • iron 0.1 mg
  • sodium 10 mg
  • calcium 3 mg

How to Make It

  1. Place 1/3 cup morsels in a medium glass bowl, and microwave at HIGH 1 minute or until morsels are almost melted, stirring until smooth. Let cool.

  2. Add the cheese to melted morsels, and beat at medium speed of a mixer until smooth. Add 1 (16-ounce) package powdered sugar to cheese mixture; beat until well-blended.

  3. Press mixture into a 6-inch square on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill at least 1 hour.

  4. Remove top sheet of plastic wrap; cut mixture into 48 squares. Roll each square into a ball, and place on wax paper. Roll half of balls in cocoa; roll remaining balls in 1/4 cup powdered sugar.

  5. Place 2 tablespoons morsels in a heavy-duty zip-top plastic bag, and microwave at HIGH 1 minute or until morsels are softened. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over balls rolled in cocoa. Serve at room temperature.

  6. Note: Store truffles in a single layer in an airtight container in freezer for up to 1 month. Let stand at room temperature 1 hour before serving.