Butterscotch Bonbons

2 packages (4 ounces each) butterscotch instant pudding mix

4 ounces cream cheese, softened

1 cup half-and-half or light cream

11/2 cups semisweet chocolate chips, melted and slightly cooled

Line a baking sheet with waxed or parchment paper.

In a medium bowl, use an electric mixer to beat together the pudding mix, cream cheese and half-and-half or light cream until thoroughly combined. One at a time, roll a teaspoon of the mixture between your hands to form a ball.

After rolling each ball, dunk it in the melted chocolate. Use a fork to remove the bonbons from the chocolate, allowing excess chocolate to drip off. Transfer the bonbons to the prepared baking sheet.

Repeat with remaining filling. You may need to reheat the chocolate if it cools and thickens too much.

Transfer the baking sheet to the freezer and let the bonbons set until firm, about 45 minutes. Store in an airtight container in the freezer for up to 1 month.

Makes three dozen.

Cook's note: These bonbons are easily adapted to whatever flavor you like by using different pudding mixes. Or try combining flavors, such as chocolate and banana, vanilla and chocolate, or pistachio and vanilla. Chopped nuts and dried fruit also can be mixed into the filling. For added flourish, decorate the finished bonbons by drizzling them with melted white chocolate.

Associated Press