Gluten Free Cheesecake Truffles

1 cup milk chocolate morsels
1 pkg gf cream cheese (room temperature)
½ cup icing sugar
½ cup crushed gf cornflakes
Coconut and sprinkles for coating.
Melt ½ cup of the chocolate in a double boiler.
Beat the cream cheese with an electric mixer until smooth.
Add the sugar and cornflake crumbs.
Blend well.
Mix in the melted chocolate and the remaining morsels.
Cool in the freezer for about 15 minutes.
Roll into balls (about 1 tbs each)
Roll in coconut or sprinkles.
Returns to the freezer for 15 minutes.
Place into miniature cupcake papers and place on serving tray.


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