Mint-Chocolate Truffles

Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Yield: 4 dozen (serving size: 1 piece)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 58
  • Calories from fat: 22%
  • Fat: 1.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.5g
  • Carbohydrate: 11.5g
  • Fiber: 0.0g
  • Cholesterol: 2mg
  • Iron: 0.1mg
  • Sodium: 10mg
  • Calcium: 3mg

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

Preparation

  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.
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