Easy Salted Butterscotch Truffles

These Easy Salted Butterscotch Truffles have a soft, silky-smooth center of butterscotch goodness that is encased in a shell of semi-sweet chocolate, and topped with a light sprinkle of sea salt. The perfect addition to your holiday trays or for gift giving.

Ingredients

• 1 brick (8 oz, 250 g) cream cheese, softened
• 2 cups 250 gr confectioners' (icing) sugar
• 2 cups (380 g) gluten-free butterscotch chips, melted (see Notes)
• 1 teaspoon (5 ml) vanilla extract
• 1 cup (190 g) gluten-free milk or semi-sweet chocolate chips
• 1 teaspoon (5 ml) shortening
• 1/2 teaspoon (2.5 ml) sea salt

Instructions

1. Beat together the cream cheese and confectioners' sugar until smooth.
2. In a glass bowl, microwave the butterscotch chips in 30 second intervals at 50% power, stirring in between, until only a few small lumps remain. Then stir until smooth. You can also melt the chips on the top of a double boiler.
3. Beat the melted butterscotch chips and vanilla into the cream cheese mixture. Cover and refrigerate for at least one hour.
4. Once it is chilled, spoon the mixture into 1 tablespoon balls onto a wax paper or parchment lined baking sheet. I like to use my smallest cookie scoop for this. Place the baking sheet in the freezer for about 30 minutes.
5. Now that the filling is hardened, you can use your hands and roll the truffles into smooth balls. Let freeze for a few more minutes while you prepare the chocolate coating.
6. ..........................................

For full instructions please see : www.faithfullyglutenfree.com

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