|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for chocolate cream cheese truffles is made with just a handful of ingredients, but they have a deep, complex flavor thanks to the cream cheese. This is a great alternative if you want to make chocolate truffles, but don't have the heavy cream called for in most recipes.
The recipe here produces plain chocolate truffles, but you can get creative and add additional flavoring extracts, citrus zest, nuts, dried fruit, or coconut to customize your truffles. You can also try dipping them in dark or white chocolate if you would like.
Gather the ingredients.
Pour the cocoa powder into a shallow pie pan and set aside.
Chop the chocolate into small pieces and microwave it until melted, stirring after every 30 seconds to prevent overheating. Set the chocolate aside and let it cool until it is at room temperature, but still liquid.
In the large bowl of an electric mixer, combine the softened cream cheese and powdered sugar. Beat the mixture on medium speed for a minute or two, until well-combined.
Stop the mixer and add the melted chocolate, vanilla, and salt. Beat until combined, stopping to scrape down the sides of the bowl as needed.
Remove the bowl from the mixer, cover it with cling wrap, and refrigerate until the candy is firm enough to scoop, about 20 to 30 minutes.
Once the candy is firm but not rock-hard, scoop it into small 1-inch balls using a teaspoon or candy scoop. Roll the balls in the cocoa powder and place them onto a baking sheet or into an airtight container. Store the truffles in an airtight container in the refrigerator for up to two weeks, and for best taste and texture, serve at room temperature.
- For best taste and texture, serve at room temperature.
- Truffles can be stored in an airtight container in the refrigerator for up to two weeks.