Flavored extracts to make other flavors (such as orange, strawberry, rum, peppermint, etc.), food coloring, or unsweetened cocoa (all optional)
8 cups (48 oz.) semi-sweet chocolate chips
2 tablespoons shortening
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Let's Make It
In a large bowl, blend together cream cheese, butter, confectioners' sugar, and vanilla extract. If making other flavors, split butter cream batter into smaller batches and mix in the extracts or cocoa one by one. Chill about one hour.
Form into one-inch balls and place on wax paper lined cookie sheets. Freeze overnight so that the balls are easier to work with when coating with chocolate.
On the next day, put hot tap water in a large heatproof bowl. Put another smaller heatproof bowl or measuring cup in that bowl so that half the bottom of the smaller bowl or cup is covered with the hot water. Add the chocolate chips and the shortening into the smaller bowl or cup and mix until smooth.
Remove the butter cream balls little by little (about 5-10 at a time) from the freezer (otherwise, they will melt and will be difficult to coat). Coat the butter cream balls with chocolate and place on wax paper sheets and refrigerate.