Title: Chocolate Truffles #4
Categories: Candy
Yield: 30 Servings

8 oz Softened cream cheese
3 c Powdered (confectioners
-sugar)
12 oz Melted chocolate chips (Can
-easily be melted in
-microwave oven)
1 1/2 ts Vanilla
Toppings to roll truffles
-in: unsweetened cocoa;
-coconut flakes; chopped
-nuts

From: leiba@eskimo.com

Date: Wed, 7 Aug 1996 08:56:21 -0700 (PDT)
I received this recipe in one of those "send away" booklets from Diamond
Walnuts a few years ago. It's is an unbelievably easy, rich and decadent
candy recipe and it's fun, too--especially if you make it with
someone--which also makes it go faster. Feel free to use your imagination
when choosing a liqueur, or a topping to roll it in. I've even used food
coloring on the coconut! (from Diamond Walnut's Holiday Cooking 12/92)

Beat cream cheese until smooth. Gradually add confectioners sugar and beat
until well blended. Add melted chips and vanilla, mix well. Chill in
fridge 1 hour.

Shape truffle dough into 1" balls and roll in your choice of toppings.
Store in covered container in fridge. Can also be frozen.

Variations: omit vanilla and divide dough into 3rds, add one Tablespoon
(or more based on your taste and the doughs consistency) of your favorite
liquers to each third. I use Sabra, Kahlua and Chambord! These are
unbelievable rich and decadent!

When I make them, I use miniature muffin papers which keeps them separated,
and looks pretty for serving or gift-giving. Yield: approx 5 dozen

JEWISH-FOOD digest 304

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.