Champagne Truffles
An Amy Original inspired by Vanilla Clouds and Lemon Drops
1 (8 oz) package cream cheese, softened
3 cups powdered sugar
4 Tbsp champagne
12 oz semi sweet Baker’s chocolate
1 lb vanilla almond bark
In the bowl of an electric mixture, beat the cream cheese until smooth and fluffy. Slowly incorporate the powdered sugar.
While beating the cream cheese, melt the chocolate in the microwave or in a double boiler.
Turn the mixer to low speed and mix in the champagne and melted chocolate. Cover and place the mixture into the refrigerator for 20-30 minutes or until cool.
Line two cookie sheets with waxed paper. Using a 1 tablespoon scoop, scoop the filling into small balls and place on one of the prepared cookie sheets. If sticky, place in the refrigerator for 10 minutes to cool again.
Meanwhile, melt the vanilla almond bark. Using two forks, dip each ball into the almond bark to cover. Place on a second prepared cookie sheet. Drizzle with additional chocolate if desired.
Place in the refrigerator until the candy is hardened. Then transfer to desired containers until ready to serve. Refrigerate any leftovers.
No comments:
Post a Comment