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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 33 |
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Meet the Cook: Ooh and Mmmm are common comments when folks taste these delectable bites. Toasted coconut in the coating makes the truffles especially tempting. I always include them in my Christmas packages and gift containers, and my husband thinks they are just fabulous. He is a full-time agronomist, plus we grain farm with my father. Our children are 6, 4 and 2. -Beth Nagel, West Lafayette, Indiana Ingredients:
4 cups (24 ounces) semisweet chocolate chips |
1 package (8 ounces) cream cheese, softened and cubed |
3/4 cup sweetened condensed milk |
3 teaspoons vanilla extract |
2 teaspoons water |
1 pound white candy coating, coarsely chopped |
2 tablespoons flaked coconut, finely chopped and toasted |
Directions:
1. In a microwave-safe bowl, melt chocolate chips; stir until smooth. Add the cream cheese, milk, vanilla and water; beat with a hand mixer until blended. Cover and refrigerate until easy to handle, about 1-1/2 hours.
2. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
3. In a microwave, melt candy coating, stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Sprinkle with coconut. Refrigerate until firm, about 15 minutes. Store in the refrigerator in an airtight container. Yield: about 5-1/2 dozen.
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