Hey, that's my Baby Girl's name! Here she comes, getting ready to slam into Australia. Look out! All those little roos and koalas better run and hide. That would make her very upset, to have her name associated with such a terrible disaster. Monica is nothing like a twister, the ones that go rolling through America, smashing up folks in mobile home parks and cutting a path of destruction in the heartland. She is sweeter than that. Better to let deep dark rich chocolate truffles roll through ground nuts, coconut flakes, jimmies, and candy bits, letting the destruction fall upon our waistlines. Happy 8th anniversary to my Baby Girl Monica and Jim, my beautiful son-in-law. You guys are my sweeties!
BABY GIRL CHOCOLATE TRUFFLES - adapted from Kraft
Makes 5-6 dozen
1 - 8 oz. package cream cheese, softened
3 cups powdered sugar, sifted
12 oz. bittersweet or semi-sweet chocolate, melted
1 1/2 teaspoon vanilla
Truffle Coatings: ground nuts (pistachio, pecan, almond, etc.) coconut flakes, jimmies, and candy bits
Optional: 2 - 3 tablespoons liqueur (Bailey's, Kahlua, Godiva, Amaretto, etc.)
Sift powdered sugar onto a sheet of waxed paper and set aside. Melt the chocolate. Beat cream cheese with electric mixer until smooth. Gradually add in the sifted powdered sugar, continuing to mix until well blended. Add the melted chocolate, vanilla and blend well. If desired, omit vanilla and add liqueur, mixing well. Cover with plastic wrap and refrigerate at least one hour. With a melon baller, OR an iced teaspoon, scoop out into balls about 1-inch in diameter, and roll in desired coatings. Keep covered in refrigerator until ready to serve.