Chocolate Truffles

6 oz/170 g semi-sweet chocolate
4 oz/113 g cream cheese
1-1/2 cups/375 mL powdered sugar
1/2 tsp/2.5 mL Watkins Original Double-Strength Vanilla
1 tsp/5 mL Watkins Extract of choice.
(Suggestions: Watkins Danish Pastry Extract, Watkins Hazelnut Extract, Watkins Irish Cream Extract, Watkins Vanilla Nut Extract OR Watkins Almond Extract)

Watkins Baking Cocoa, powdered sugar, chocolate, nuts, etc. for decoration

Cooking Directions
Melt chocolate in microwave on high for 60 seconds. Stir and continue cooking on high for another 30 seconds or until completely melted. Beat cream cheese until smooth. Add powdered sugar and continue beating until well-blended. Stir in chocolate, vanilla and extracts. Refrigerate for 2 hours or until firm. Shape into 1-inch/25-mm balls. Roll in cocoa, sugar, nuts, etc. or dip in melted chocolate. Store in refrigerator.

Makes approximately 3 dozen truffles.

Try This: Use white chocolate in place of the semi-sweet and follow same directions. Or use white chocolate for dipping.