Chocolate-Lemon Creams

Photo: flickr user surekat

Ingredients

2 pkts soft cream cheese - (8 oz ea)

2 tablespoons grated lemon rind

3 tablespoons fresh lemon juice

1 teaspoon lemon extract

1 cup sifted powdered sugar

12 chocolate candy coating squares - (2oz ea)

2 vanilla candy coating squares - (2oz ea) (optional)

Preparation

Beat first 5 ingredients at medium speed with electric mixer or food processor until smooth. Cover. Freeze 2 hours.

Shape cream cheese mixture into 1-inch balls, placing on wax paper lined baking sheet. Cover and freeze 1 hour. Let stand at room temperature 10 minutes.

Microwave chocolate candy coating in 1-quart microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Dip balls into coating. Place on wax paper and let stand until firm.

Place vanilla coating in a zip-top plastic bag. Seal and submerge coating in warm water until melted. Snip a hole in corner of bag, and drizzle coating over chocolates, if desired.

This recipe yields 6 dozen.

Yield: 6 dozen