3-1/2 Cups powdered sugar
8 oz. softened cream cheese
4 oz. unsweetened chocolate
1/2 Cup cocoa powder, for rolling
Pour the cocoa powder into a shallow pie pan and set aside.
Chop the chocolate into small pieces and microwave it until melted, stirring after every 45 seconds to prevent burning.
In a large bowl, combine the softened cream cheese and powdered sugar. Beat at medium speed for 1-2 minutes until well blended. Add the melted chocolate. Beat until combined, stopping to scrape down the sides of the bowl as needed. Cover and refrigerate for 30 minutes
When chilled, scoop candy into small balls using a teaspoon. Roll the balls in the cocoa and place on a plate or into an airtight container. When stored properly in the refrigerator, will keep for a week. For best taste and texture, serve at room temperature. Makes approx. 2 dozen.
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