Fudge Recipes

Chocolate truffles are rolled in a variety of coatings for a sweet treat that is perfect for gift-giving or for serving on a special occasion.

1 (8-squares) package Baker’s Semi-Sweet Baking Chocolate
4-ounces (1/2 of 8-ounce package) Philadelphia Cream Cheese, softened
1 (8-ounce) tub Cool Whip French Vanilla Whipped Topping, thawed
Suggested coatings: powdered sugar, finely chopped Planters Pecans, toasted Baker’s Angel Flake Coconut, grated Baker’s Semi-Sweet Baking Chocolate, cocoa powder, colored sprinkles

1. Microwave chocolate in large microwaveable bowl on HIGH 2 minutes or until chocolate is almost melted. Stir with wire whisk until chocolate is completely melted. Add cream cheese; stir until cream cheese is completely melted and mixture is well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 2 hours or until mixture is firm enough to handle.
2. Scoop chocolate mixture into 1-inch balls with melon baller; place on wax paper-covered baking sheets. Refrigerate at least 1 hour.
3. Roll in suggested coatings, working with a few truffles at a time. (Truffles do not need to be perfectly round and smooth–a slightly rough appearance is considered typical.) Store in tightly covered container in refrigerator.

Makes about 6 dozen or 18 servings.

Great Substitute:
Prepare as directed, using regular Cool Whip Whipped Topping.