Ingredients:
1/3 cup semi-sweet mint chocolate chips
4 ounces less fat cream cheese -- softened
1 bag (16 ounce size) powdered sugar -- sifted
1/4 cup unsweetened cocoa
1/4 cup sifted powdered sugar
2 tablespoons semisweet mint chocolate chips
Directions:
Place 1/3 cup chips in a glass bowl. Microwave at HIGH 1 minute or until almost melted; stir until smooth. Cool. Add cheese to melted chips; beat at medium speed of a mixer until smooth. Add powdered sugar to cheese mixture; beat until well-blended. Press mixture into a 6-inch square on plastic wrap; 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; place on wax paper. Roll half of balls in cocoa; roll remaining balls in 1/4 cup powdered sugar.
Place 2 tablespoons chips in a heavy-duty zip-top plastic bag; microwave at HIGH 1 minute or until soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over balls rolled in cocoa. Serve at room temperature.
This recipe for Mint-Chocolate Truffles serves/makes 4 dozen
