Cream Cheese Truffles
After coating and before refrigerating to set, sprinkle holiday sprikles for a festive look.
Also, consider adding 1-2tsp of your favorite extract such as peppermint, rum or almond; or 1/4 cup of your favorite liqueur to the chocolate mixture before shaping into balls.
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- 2 1/2 pkg
- (20 squares) baker's semi-sweet baking cholocate, divided
- 1 pkg
- (8 ounces) cream cheese (softened)
1Melt 8 of the chocolate squares as directed on package. Beat cream cheese in medium bowl with electric mixer on medium speed until creamy. Add melted chocolate, mix well. Cover. Refrigerate for at least 1 hour or until firm.
2Cover baking sheet with waxed paper. Shape chocolate mixture into 36 balls, using about 2 tsp of the chocolate mixture for each ball. Place in a single layer on a prepared baking sheet.
3Melt remaining 12 chocolate squares as directed on package. Dip truffles in chocolate, one at a time. Return to baking sheet. Refrigerate until chocolate is firm. Store in the refrigerator.