Mint Chocolate Truffles
1/3 cup semisweet mint chocolate chips PLUS 2 Tbsp (divided use)
1/2 cup (4 oz) less-fat cream cheese, softened
1 (16 oz) package powdered sugar, sifted
1/4 cup unsweetened cocoa
1/4 cup sifted powdered sugar
Place the 1/3 cup of chocolate chips in a microwave safe bowl and microwave on HIGH for 1 minute, or until almost melted. Stir until it is smooth and set aside to cool.
Add the cream cheese to the melted chips and beat with a mixer at medium speed until smooth.
Add the package of sifted powdered sugar, 1 cup at a time, beating until well blended (your truffles will be stiff and dry at this point).
Press this mixture into a 6-inch square on plastic wrap and cover with anothoer sheet of plastic wrap. Chill at least an hour.
Remove the top sheet of plastic wrap and cut your mixture into 48 squares. Roll each square into a ball and place it on waxed paper. Roll half of your balls in cocoa and half in 1/4 cup of powdered sugar.
Place the 2 Tbsp of chocolate chips in a heavy duty zip-lock plastic bag. . .seal the bag and microwave on HIGH for 1 minute, or until they are softened (NOT too long or the bag will melt!) Snip a tiny hole in one corner of the bag and drizzle chocolate over the truffles rolled in cocoa.
Serve immediately or chill, bringing to room temperature before serving.
This recipe will give you about 4 dozen truffles. 1 is plenty for a serving. If you freeze them, you can pop one into a baggie as you leave the house and by the time you're ready for a snack, it will have thawed. Frozen truffles can be placed in a single layer in an airtight container for up to a month. You'll need to thaw them at room temp for about an hour before you offer 'em up!