Monday, December 17, 2007

BAKER'S ONE BOWL Chocolate Truffles

These delicious chocolate truffles can be rolled in a variety of coatings and are perfect for holiday gift-giving! The truffle mixture softens quickly, so when rolling, only remove about a dozen from refrigerator at a time.

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 tub (8 oz.) COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed
suggested coatings: powdered sugar, finely chopped PLANTERS Pecans, toasted BAKER'S ANGEL FLAKE Coconut, grated BAKER'S Semi-Sweet Baking Chocolate, unsweetened cocoa powder, colored sprinkles

MICROWAVE chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted. Stir with wire whisk until chocolate is completely melted. Add cream cheese; stir until cream cheese is completely melted and mixture is well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 2 hours or until mixture is firm enough to handle.

SCOOP chocolate mixture into 1-inch balls with melon baller; place on waxed paper-covered baking sheets. Refrigerate at least 1 hour.

ROLL in suggested coatings, working with a few truffles at a time. (Truffles do not need to be perfectly round and smooth--a slightly rough appearance is considered typical.) Store in tightly covered container in refrigerator.

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