These truffles are so rich and delicious and surprisingly easy.
Perfect for any special occation...
or just a serious chocolate craving.
and unlike the ones you buy, they won't cost you a dollar each!
Want to know how to make your own?
Of course you do.
Read more to find out how.
Start with 8 ounces softened cream cheese and...
8 ounces chocolate (I like to use half semi sweet chips and half milk chocolate chips)
Melt your chocolate.
(I usually put it in the microwave on 50% power for one minute. The chips won't all be melted, but if you stir for a while they will. If you need to heat the chocolate more, just microwave at 50% power for 10 second increments.)
*hint* if your chocolate seems too thick try adding a little shortening. NEVER add water!!!
Poor the melted chocolate into a bowl with your cream cheese.
You don't have to add any additional flavoring, but I like to. You can either use extract or syrup. If you use extract add 1-2 teaspoons and mix well. If you use flavored syrup you'll need 2-3 Tablespoons. The only way to know if you have the right amount of flavoring is a taste test. oh darn.
(My favorite flavor to add is hazelnut)
Pour your mixture in a tupperware or pan and refrigerate until set. After it sets up I like to cut it into squares just so I know my truffles will be about the same size.
Roll each square into a ball and put back into the fridge to set.
At this point you can finish the truffles by rolling in cocoa powder (different brands will be different colors) or continue following these directions for a hard outer shell.
Melt about 12 more ounces of chocolate. (Milk, dark, white... whatever you like!) Drop the truffles one at a time into the chocolate and cover the entire ball.
Set on a lined cookie sheet.
Decorate however you like and put back into the fridge to set.
The Recipe in a nut shell:
20 ounces chocolate
1 pkg (8 oz) cream cheese
Melt 8 ounces chocolate. Beat cream cheese until softened. Blend in chocolate.
Add flavoring if desired. Refrigerate til firm.
Shape into about 36 balls and refrigerate until firm.
Melt remaining chocolate. Dip balls into chocolate. Place on lined baking sheet. Decorate. Refrigerate.
(this recipe was adapted from Philadelphia Simply Sensational Truffles)
hazelnut, mint, coconut, orange, cherry, vanilla, almond
sprinkles, chopped nuts, flaked coconut, cocoa powder, drizzled chocolate
here's where we're linked