Monday, November 26, 2012
1 container of Philadelphia Dark Chocolate cream cheese
1/2 c. coconut
1/3 c. powdered sugar
1 t coconut extract
Mix together everything while the Almond bark is melting. (you can melt it in your microwave in small increments while stirring between, or I usually place it in a glass bowl over a boiling pot of water)
Place the filling in the freezer long enough for it to set up so you can scoop it out and roll it up. Then place it into the melted almond bark, coat well with a spoon, then use a fork to lift it out and place on waxed paper to set up.
These turned out awesome! The filling is nice and gooey (which is why you want to make sure the coating completely covers the truffle filling or it will ooze out)
A nice truffle like this would cost a pretty penny at the store- but now you can make it for a fraction of the cost!