Recipe: Mint-Chocolate Truffles (candies using cream cheese, freeze ahead)

MINT-CHOCOLATE TRUFFLES

1/3 cup plus 2 tbsp semisweet mint-chocolate morsels, divided use
4 oz cream cheese, softened (may use low fat or nonfat)
1 (16 oz.) package plus 1/4 cup powdered sugar, sifted, divided use
1/4 cup unsweetened cocoa powder

Place 1/3 cup morsels in a medium glass bowl and microwave at high 1 minute or until morsels are almost melted, stirring until smooth. Let cool.

Add the softened cream cheese to the cooled melted morsels, and beat at medium speed of a mixer until smooth. Add 1 (16 oz.) package powdered sugar to cheese mixture; beat until well-blended.

Press mixture into a 6-inch square on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill at least 1 hour.

Remove top sheet of plastic wrap; cut mixture into 48 squares. Roll each square into a ball, and place on wax paper. Roll half of balls in cocoa powder; roll remaining balls in the remaining 1/4 cup powdered sugar.

Place the remaining 2 tablespoons mint-chocolate morsels in a heavy-duty zip-top plastic bag, and microwave at high 1 minute or until morsels are softened. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over the balls that have been rolled in cocoa powder. Serve at room temperature.

TO FREEZE AHEAD:
Store truffles in a single layer in an airtight container in freezer for up to 1 month. Let stand at room temperature 1 hour before serving.

Makes 48 truffles