Ingredients
2 packages (8 ounces each) cream cheese, softened2 tablespoons grated lemon zest3 tablespoons lemon juice1 teaspoon lemon extract1 cup confectioners’ sugar1 pound dark chocolate candy coating, melted4 ounces white candy coating, melted
Preparation
In a large bowl, beat the cream cheese, lemon zest, juice and extract. Gradually beat in confectioners’ sugar. Cover and freeze for 2 hours.
Using a small ice cream scoop, drop mixture by 1-in. 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 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.
