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| so much chocolaty goodness. |
1 block 8oz cream cheese @ room temp (many times I have used low-fat, though depending on brand this compromises the texture)
approx. 3/4 cup cocoa powder
approx 1/2 cup powdered sugar
1 tsp flavoring (vanilla extract, almond extract, etc.) if desired
6-8 oz semi-sweet chocolate chips
To Make:
1_ 'Beat' cream cheese with a mixing spoon until smooth and workable
2_ Mix in half of powdered sugar until well mixed
3_ Mix in about half of cocoa powder until evenly mixed
4_ Repeatedly mix in powdered sugar and cocoa powder until it is to your taste: I error on the side of too much cocoa powder, as I like dark chocolate, but you can adapt this to be sweeter if you like. The mixture should be stiff and difficult to stir once everything is added.
5_ Add a teaspoon of flavored extract if you wish, though it is not necessary. Vanilla is always a good choice, even if you just want a simple chocolate flavor.
6_ Prep a cookie sheet (that will fit in your freezer) by covering with waxed paper
7_ Scoop out approximately a tablespoon of filling, and place on the cookie sheet. Repeat until all filling is used, they can be placed very close together, as long as they are not touching
8_ Place in freezer for about 10 minutes, or until chilled but not completely frozen
9_ Roll chilled filling into a ball and place back on waxed paper
10_ Place in freezer if they have warmed, for 5-10 min
11_ Meanwhile, melt chocolate chips in a double boiler, or in the microwave on high for 1 minute at a time, stirring in between. Be careful not to burn!
12_ Take out fillings from freezer, and coat in chocolate, returning to clean waxed paper to set. These can be kept at room temp for a day, refrigerated for 2 weeks, or frozen for 3 months. But really, they will not last that long, believe me.
Currently listening to_
Tokyo Police Club // 'Gone'
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