6 oz semi-sweet chocolate
4 oz cream cheese
1½ cups powdered sugar
½ tsp Original Double-Strength Vanilla
1 tsp Watkins Extract of choice. Suggestions: Danish Pastry, Hazelnut, Irish Cream, Vanilla Nut, or Almond
Baking Cocoa, powdered sugar, chocolate, nuts, etc. for decoration
Melt chocolate in microwave on high for 60 seconds. Stir and continue cooking on high for another 30 seconds or until completely melted.
Beat cream cheese until smooth. Add powdered sugar and continue beating until well-blended. Stir in chocolate, vanilla and extracts. Refrigerate for 2 hours or until firm. Shape into 1-inch/25-mm balls. Roll in cocoa, sugar, nuts, etc. or dip in melted chocolate. Store in refrigerator.
Makes approximately 3 dozen truffles.
Try This: Use white chocolate in place of the semi-sweet and follow same directions. Or use white chocolate for dipping