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This is going to be one of your favorite recipes ever!
This recipe uses couverture chocolate that requires tempering. If you do not wish to temper your chocolate Click Here
8 oz. Chocoley V125 Couverture Semi-Sweet or Bitter Sweet Dark (no tempering in this recipe)
8 oz. softened Cream Cheese
1 tsp. vanilla
2 cups powdered sugar
OPTIONAL - Select 1:
You'll also want:
Gently melt chocolate in a double boiler or double boiler insert. You do not need to temper.
Beat cream cheese and powdered sugar until light and fluffy.
Add melted chocolate and vanilla to bowl and mix well.
Shape into 1-inch balls then roll in colored sanding sugar, crushed nuts, powdered sugar, or coconut flakes.
Chill until ready to eat!