|U.S. Cream Cheese||150g|
|Dark Chocolate Couverture 73%, melted||117g|
- Mix cream cheese and icing sugar till smooth.
- Add the melted dark chocolate to the mixture and mix well.
- Place the mixture into the chiller for 15 minutes until it is firmer.
- Roll 20g of mixture into a ball.
- Coat with desiccated coconut, cocoa powder or roasted almond nibs.
Makes 17 truffles.