Sue Bee Honey Cream Cheese Chocolate Truffles Recipe 455

Steps:

• In a microwave-safe bowl, melt chocolate chips; stir until smooth. Beat in cream cheese. Dissolve coffee in water; add to cream cheese and beat until smooth. , Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Chill until firm, 1-2 hours. , In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. If desired, melt white coating and drizzle over truffles.

Steps:

• 1. Using a microwave-safe bowl, heat Sue Bee Honey and chocolate chips in a microwave oven 35 to 40 seconds and stir. If chips are not thoroughly melted, warm for additional 10-second intervals, being careful not to burn the mixture. 2. Add the softened cream cheese to the mixture and stir until well-blended. Scrape any residue from the sides back into the bowl. Cover with plastic wrap. Chill for 3 to 4 hours. 3. Form the chilled mixture into balls with a diameter of 3/4 to 1 inch, dusting your palms with cocoa powder to prevent the mixture from sticking to your hands. Place truffles on a cookie sheet lined with wax paper or nonstick foil and refrigerate another 30 minutes. 4. While truffles are chilling, prepare the chocolate candy coating according to the package directions. 5. Using a wooden skewer or small relish fork, dip chilled truffles one at a time into the chocolate-flavored candy coating. Let excess coating run off truffle, then place each piece back on the lined cookie sheet. 6. If desired, decorate truffles with sprinkles, chopped nuts or coconut, or drizzle with melted chocolate in a contrasting color or flavor. Place the truffles back in the refrigerator for 15 minutes to set the dipping chocolate. 7. Serve at room temperature. May be stored in airtight container in refrigerator for up to a week. Makes about 30 truffles.