Mint-Chocolate Truffles

• 1/3 cup semisweet mint-chocolate morsels
• 4 ounces Neufchatel cheese, softened
• 1 (16-ounce) package powdered sugar, sifted
• 1/4 cup unsweetened cocoa
• 1/4 cup sifted powdered sugar
• 2 tablespoons semisweet mint-chocolate morsels

1. Place 1/3 cup morsels in a medium glass bowl, and microwave at HIGH 1 minute or until morsels are almost melted, stirring until smooth. Let cool.
2. Add the cheese to melted morsels, and beat at medium speed of a mixer until smooth. Add 1 (16-ounce) package powdered sugar to cheese mixture; beat until well-blended.
3. Press mixture into a 6-inch square on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill at least 1 hour.
4. Remove top sheet of plastic wrap; cut mixture into 48 squares. Roll each square into a ball, and place on wax paper. Roll half of balls in cocoa; roll remaining balls in 1/4 cup powdered sugar.
5. Place 2 tablespoons morsels in a heavy-duty zip-top plastic bag, and microwave at HIGH 1 minute or until morsels are softened. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over balls rolled in cocoa. Serve at room temperature.
6. Note: Store truffles in a single layer in an airtight container in freezer for up to 1 month. Let stand at room temperature 1 hour before serving.

mintchocolate, cheese, powdered sugar, unsweetened cocoa, powdered sugar, mintchocolate

Taken from www.myrecipes.com/recipe/mint-chocolate-truffles (may not work)