Chocolate Holiday Truffles
These festive, melt-in-your-mouth chocolate truffles make wonderful gifts from your kitchen, and definitely add finesse to a holiday candy tray.
1 (8-ounce) package semisweet baking chocolate
4-ounces (1/2 of an 8-ounce package) cream cheese, softened
1 (8-ounce) container nondairy whipped topping, thawed
2 teaspoons vanilla extract
Chocolate or colored sprinkles
Sweetened flaked coconut, toasted
Finely chopped pecans
- Melt chocolate in large microwave-safe bowl in microwave oven on HIGH 2 minutes or until chocolate is almost melted. Stir with wire whisk until chocolate is completely melted. Add cream cheese and vanilla; stir until cream cheese is melted and well blended. Cool to room temperature. Gently fold in whipped topping, blending well. Refrigerate 2 hours or until mixture is firm enough to handle.
- Shape chocolate mixture into 1-inch balls and place on wax paper-covered baking sheets. Refrigerate at least 1 hour or until firm.
- Roll in desired coatings, working with a few truffles at a time. Store in a tightly covered container in refrigerator.
Makes about 6 dozen truffles.