Yield: approx 60 truffles
Ingredients:
1 (8oz) package cream cheese, softened
2 cups confectioner's sugar (powdered sugar)
2 cups (16 oz) semi sweet chocolate, melted (I do mine in the microwave, starting with 1 minute, stir, then stir in 30 sec intervals until melted. Do not over cook! If your chocolate seizes try adding warm cream or a little butter.)
I added a couple handfuls of Ghirredeli 60% chocolate chips, another 2 oz or so
1 1/2 tsp vanilla
More chocolate for dipping, optional (you will need at least another 16 oz if you'd like to dip them all)
Directions:
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioner's sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about an hour, then shape into balls. After an hour, I used a large melon-baller to scoop out the chocolate mixture and placed the blobs on a wax-paper lined baking sheet and put them back in the fridge for another 30 minutes. Then, when I took them out to roll them with my hands they were easier to manage and didn't melt all over me. I put them back into the fridge for another 15 min (it's important to keep the mixture cold) before I dipped them.
Variations:
Sub your choice of flavored extract for the vanilla, then be creative with your decorating!!
Raspberry: raspberry extract, dip in chocolate and decorate or roll in nuts
Almond: almond extract, roll in crushed almonds or dip and sprinkle on top
Peppermint: peppermint extract, top with crushed candy canes
Peanut butter: Melt some smooth peanut butter in with your chocolate
Dips or drizzles with white, milk, dark chocolates. When set, you can pipe a frosting design on top, red/pink for raspberry, green for mint, etc. The Possibilities are endless!
*NOTE: This recipe splits very easily. The first time I made it, I used two bowls split all the ingredients and made half regular and half raspberry truffles. Both delicious!
2 comments:
Thanks for doing that!!
No Problem! Hope you enjoy them :o)
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