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Chocolate-Lemon Creams
Nb persons: 0
Yield: about 6 dozen candies
Preparation time:
Total time:
Source: Spirit of Christmas Book 15, 2001
| 2 (8 oz.) pkg. | cream cheese, softened |
| 1 c. | powdered sugar |
| 2 Tb. | grated lemon zest |
| 3 Tb. | freshly squeezed lemon juice |
| 1 tsp. | lemon extract |
| 24 oz. | chocolate candy coating, chopped |
| 4 oz. | white candy coating, opt. chopped |
In a medium bowl, beat first 5 ingredients until smooth; cover. Freeze 2 hours.
Shape cream cheese mixture into 1" balls and place on a waxed paper-lined baking sheet; cover and freeze one hour. Let stand at room temperature 10 minutes. In a 1-quart microwave-safe bowl, microwave chocolate candy coating on high power (100%) 1 1/2 minutes or until coating melts, stirrring twice.
Dip balls into chocolate coating; place on waxed paper. Let stand until coating is firm. Place white coating in a ziploc bag. Seal and submerge coating in warm water until melted. Snip a tiny hole in one corner of bag and drizzle coating over chocolates, if desired.
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