Lemon Cream Bonbons

• 2 packages (8 ounces each) cream cheese, softened
• 2 tablespoons grated lemon zest
• 3 tablespoons lemon juice
• 1 teaspoon lemon extract
• 1 cup confectioners' sugar
• 1 pound dark chocolate candy coating, melted
• 4 ounces white candy coating, melted

1. In a large bowl, beat the cream cheese, lemon zest, juice and extract. Gradually beat in confectioners' sugar. Cover and freeze for 2 hours.
2. Using a small ice cream scoop, drop mixture by 1-in. balls onto waxed paper-lined
3. . Cover and freeze for 1 hour.
4. Working with a few frozen balls at a time, dip into melted chocolate; allow excess to drip off. Place on waxed paper-lined
5. . Let stand until set.
6. Spoon melted candy coating into a heavy-duty resealable plastic bag. Cut a small hole in the corner of bag; drizzle coating over candies. Store in the refrigerator. Remove from the refrigerator just before serving.

cream cheese, lemon zest, lemon juice, lemon, sugar, coating, coating

Taken from www.tasteofhome.com/recipes/lemon-cream-bonbons/ (may not work)