Lemon Cream Bonbons

1. 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. 2

   Using a small ice cream scoop, drop mixture by 1-in. balls onto waxed paper-lined

3. 3

   . Cover and freeze for 1 hour.

4. 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. 5

   . Let stand until set.

6. 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.

* Per serving · 4 servings · Values may vary.

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