Making candy can be a really fun activity. And the results are so worth the effort. Whether for a special occasion or just for the pleasure of it, turning out your own candy is very rewarding. Here is a great recipe for chocolate candy--my favorite! These delicious Mint Chocolate Truffles are from a recipe I got years ago from a Cooking Light magazine.
MINT CHOCOLATE TRUFFLES
1/3 cup semisweet mint-chocolate chips
4-oz Neufchatel cheese, softened
16-oz pkg powdered sugar, sifted
1/4 cup unsweetened cocoa
1/4 cup sifted powdered sugar
2 tbsps semisweet mint-chocolate chips
Place the 1/3 cup mint-chocolate chips in a microwave safe medium to large bowl. Microwave on high for 1 minute or until the chips are almost melted. Stir until smooth. Set aside to cool.
When chocolate is cooled, add the Neufchatel cheese and beat at medium speed of an electric mixer until smooth. Add the powdered sugar to the mixture and beat until well blended. Press the mixture into a 6-inch square on heavy-duty plastic wrap and cover with additional plastic wrap. Chill at least one hour. Remove the top sheet of plastic wrap and cut truffle into 48 squares. Roll each square into a small ball and place on waxed paper. Roll half the balls in the unsweetened cocoa and the other half in the powdered sugar. Place the 2 tablespoons of the mint-chocolate chips into a heavy-duty zip-top plastic bag. Microwave on high 1 minute or until the chips are softened. Knead the bag until the chips are smooth. Make a tiny snip in one bottom corner of the bag. Drizzle chocolate over the balls that have been rolled in cocoa. Serve at room temperature.
Note: I got this recipe from Cooking Light in 1999.
Enjoy!
MINT CHOCOLATE TRUFFLES
1/3 cup semisweet mint-chocolate chips
4-oz Neufchatel cheese, softened
16-oz pkg powdered sugar, sifted
1/4 cup unsweetened cocoa
1/4 cup sifted powdered sugar
2 tbsps semisweet mint-chocolate chips
Place the 1/3 cup mint-chocolate chips in a microwave safe medium to large bowl. Microwave on high for 1 minute or until the chips are almost melted. Stir until smooth. Set aside to cool.
When chocolate is cooled, add the Neufchatel cheese and beat at medium speed of an electric mixer until smooth. Add the powdered sugar to the mixture and beat until well blended. Press the mixture into a 6-inch square on heavy-duty plastic wrap and cover with additional plastic wrap. Chill at least one hour. Remove the top sheet of plastic wrap and cut truffle into 48 squares. Roll each square into a small ball and place on waxed paper. Roll half the balls in the unsweetened cocoa and the other half in the powdered sugar. Place the 2 tablespoons of the mint-chocolate chips into a heavy-duty zip-top plastic bag. Microwave on high 1 minute or until the chips are softened. Knead the bag until the chips are smooth. Make a tiny snip in one bottom corner of the bag. Drizzle chocolate over the balls that have been rolled in cocoa. Serve at room temperature.
Note: I got this recipe from Cooking Light in 1999.
Enjoy!
For more of Linda's Sweet Treat recipes, visit http://ladybugssweettreats.blogspot.com
For her vintage recipes, go to http://grandmasvintagerecipes.blogspot.com
Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson For her vintage recipes, go to http://grandmasvintagerecipes.blogspot.com
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