These chocolate-covered creams are easy to make, require no cooking or candy thermometer, and are sure to wow everyone.
- Butter or margarine, softened
- Cream cheese
- Powdered sugar
- Various extracts
- Food coloring
- Chocolate chips
- White chocolate chips
In a small bowl, cream together about 1 T. butter to 2 T. cream cheese. You can use any quantity you like, but remember that a small quantity will make a lot of candies. Add about 1 C. sifted powdered sugar for every 1 T. butter, adding additional powdered sugar as needed until the mixture is no longer sticky.
Separate the mixture to form different flavors. I made five flavors: Vanilla, raspberry, orange, lemon, and mint. To each of the separated parts of the mixture, add a tiny amount of extract (one drop is easily sufficient; be particularly careful with mint) and one drop of food coloring (except for the vanilla). Be particularly careful when coloring the orange.
Melt the chocolate in a chocolate melter or double boiler. Shape the mixture into 1/4″ balls. Dip the balls into the chocolate, coating thoroughly, and place on a sheet of waxed paper to dry, making sure to keep the flavors separate.
Clean out the chocolate melter or double boiler and melt a very small amount of white chocolate. Separate it into portions. With a toothpick or the tine of a fork, take a tiny bit of food coloring and mix it with one portion of the white chocolate. Use the toothpick to place a dab of the colored chocolate on top of each candy of that flavor. If the colored chocolate has cooled and is not sticky, you can instead roll a tiny ball of it and place it on top. Repeat with each flavor. This may be easier while the candies are still wet.
Allow candies to dry completely and enjoy. Note: If you intend to share these with friends, relatives, or coworkers, do not leave them where your husband can find them.