Chocolate Cream Cheese Truffles


*Makes about 16 truffles (I doubled the recipe with great results)

1 3/4 cup confectioners’ sugar

4 ounces cream cheese, slightly softened

2 ounces unsweetened chocolate, melted

cocoa to roll

In a large bowl, beat together cream cheese and sugar. Add melted chocolate. Beat until well combined. Let chill in the refrigerater for 30 minutes (I found the mixture was too soft to roll right after beating the ingredients together). Using your fingers, roll the mixture into small balls (about 3/4-inch in diameter). Sprinkle about 1/3 cup of cocoa on a plate and gently roll the candy to coat. Place on a clean plate and serve. You can also wait a couple of hours and they will have a more solid texture (I chilled mine before serving).