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Recipe by: rosaleme
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See below ingredients and instructions of the recipe
-Dottie Cross TMPJ72B
1 1/2 pk (12 ounces) Baker's semi-
1 pk (8 oz) cream cheese; softene
3 c Powdered sugar
1 1/2 ts Vanilla
Ground nuts or Baker's Angel
-Flake coconut, toasted
Melt chocolate by placing in microwavable dish. Microwave on HIGH 3
to 4 minutes or until almost melted, stirring after each minute.
Remove from microwave. Stir until completely melted. Beat cream
cheese until smooth. Gradually add sugar, beating until well blended.
Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour.
Shape into 1-inch balls. Roll in nuts or coconut. Store in
refrigerator. Makes about 5 dozen truffles. Variation: To flavor
truffles with liqueurs, omit vanilla. Divide truffle mixture into
thirds. Add 1 tablespoon liqueur (almond, coffee or orange) to each
third mixture; mix well. Source: Orange County Daily Pilot Newspaper
Reformatted by: CYGNUS, HCPM52C
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