White Chocolate Peppermint Truffles
- 1/2 cup chopped white chocolate
- 4 oz. light cream cheese, softened
- 2 cups icing sugar
- 4-6 candy canes, crushed finely but not to powder (bashed in ziplock bag with hammer)
Place chocolate in a glass bowl and microwave 1 minute, until almost melted. Stir to melt remaining chocolate bits and set aside to cool slightly.
Beat cream cheese until smooth, and add melted chocolate and beat again until smooth.
Add 1 cup icing sugar and stir until well blended. Add the remaining icing sugar and stir until you have a soft dough.
Pour crushed candy canes into shallow bowl.
Shape the chocolate mixture into 1″ balls and roll in the crushed candy canes to coat. Place on a sheet of waxed paper and refrigerate until firm.
Makes approximately 2 dozen truffles
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