Easy Chocolate Truffles Recipe Cream Cheese

CHOCOLATE CREAM CHEESE TRUFFLES

Steps:

• Begin by beating the cream cheese in a large bowl, then slowly add the powdered sugar and beat until light and fluffy.
• Melt the chocolate chips in a double boiler over the stove, or the microwave, then add to the cream cheese mixture and mix until smooth.
• If you want different flavours, you can add a teaspoon or two of extract. Or divide the batter and make several flavours.
• Place the bowl in the fridge for 20-30 minutes to allow the filling to firm up so you can roll it.
• Remove the truffle filling from the fridge and roll into balls between 1/2 and 1 inch in size and place on a baking sheet lined with a silicone mat. I like to use a melon baller as it is the perfect size.
• Melt the chocolate candy melts in the microwave or double boiler and then dip the truffle balls in the melted chocolate. You can lower the truffle into the chocolate with a fork or use a chocolate dipping tool.
• Move back to the silicone baking sheet to allow the chocolate shell to harden. If you want to decorate with sprinkles, do so before the chocolate sets.
• Once the shell has hardened, move the truffles to an air tight container and store in the refrigerator.

EASY DECADENT TRUFFLES

Steps:

• In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

EASY CREAM CHEESE CHOCOLATE TRUFFLES

Steps:

• Using a stand mixer, hand mixer, or slotted spoon, mix the softened cream cheese and powdered sugar until smooth and creamy.
• In a small bowl, microwave the chocolate chips in 30-second intervals until they are completely melted.
• Add the chocolate chips to the cream cheese mixture and beat until well-combined. At this point, you can optionally add in vanilla extract or liqueur, chopped nuts, coconut flakes, and/or dried cherries. Cover the truffle mixture with plastic wrap and chill it in the refrigerator for an hour.
• Using a tablespoon to guide your measurements, portion and roll the truffle mixture into 1-inch balls in the palms of your hands. Pour some coconut flakes into a shallow bowl and roll the truffles in the flakes until evenly coated.
• Serve immediately and refrigerate between snacking. Enjoy!

EASY CHOCOLATE TRUFFLES

Steps:

• 1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer.
• Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours.
• When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks.

EASY CHOCOLATE TRUFFLES

Steps:

• In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Stir in milk, almond extract and salt. Cool to room temperature. Shape into 1-in. balls; roll in nonpareils and sprinkles. Store in an airtight container.

SIMPLY SENSATIONAL TRUFFLES

Steps:

• Melt 8 oz. chocolate as directed on package. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate 1 hour or until firm.
• Shape chocolate mixture into 36 balls; place on waxed paper-covered rimmed baking sheet.
• Melt remaining chocolate. Use fork to dip truffles in chocolate; return to prepared baking sheet. Add decorations as desired. Refrigerate 1 hour.

EASY OREO TRUFFLES

Steps:

• Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
• Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
• Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

EASY CHOCOLATE COOKIE TRUFFLES

Steps:

• Reserve 1/4 cup cookie crumbs. Mix cream cheese and remaining cookie crumbs until blended; shape into 48 (1-inch) balls. Freeze 10 min.
• Cover rimmed baking sheet with waxed paper. Dip cream cheese balls in melted chocolate; place on prepared baking sheet. Sprinkle with reserved cookie crumbs.
• Refrigerate 1 hour or until firm.

MILK CHOCOLATE CREAM CHEESE TRUFFLES

Steps:

• Melt the chocolate chips in a heavy sauce pan.
• Add other 2 ingredients and cook and stir till all are melted and well incorporated.
• Chill till firm.
• Form into size ball you wish, placing on wax paper lined cookie sheet. Chill till ready to dip.
• Melt dipping chocolate in microwave and dip each truffle in dipping chocolate placing on another wax paper lined cookie sheet and chill in fridge till chocolate is set.
• Store in airtight container in fridge.
• Amount is determined by size you make them.
• Prep time does not include chill time.

COOKIES & CREAM TRUFFLES EASY DESSERT RECIPE BY TASTY

Steps:

• In a food processor, finely crush the cookies, reserving about 2 tablespoons of the mixture for sprinkling on top of the truffles.
• In a large bowl, combine the cookie crumbs and cream cheese, stirring until evenly mixed. Chill the mixture for about an hour or until it can be rolled into a ball and hold its shape.
• Divide and roll the mixture into golf ball-sized balls. Dip the truffles in the melted white chocolate and place on a baking sheet lined with parchment paper. Sprinkle the reserved cookie crumbs on top of the truffles before the chocolate hardens.
• Enjoy!