On the Menu Today~
Lemon Cream Bonbons
Lemon Cream Bonbons or Truffles
2 (8 oz) packages
cream cheese, softened
grated lemon peel
dark chocolate, melted
white chocolate. melted
- In a large bowl, beat cream cheese, lemon juice, lemon peel and extract. Gradually beat in confectioners’ sugar. Cover and freeze for 2 hours.Using a small ice cream scoop, drop mixture by 1-inch balls onto waxed paper lined baking sheets. Cover and freeze for 1 hour. Working with a few frozen balls at a time, dip into melted chocolate. Allow excess to drip off. Place on waxed paper lined baking sheets. Let stand until set.
- Spoon melted white chocolate into a plastic bag, cut a small hole in a corner of bag. Drizzle white chocolate over candies. Store in the refrigerator.
- Remove from the refrigerator before serving.