1 1/2 packages (12 ounces) semi-sweet chocolate
1 package (8 ounces) cream cheese, softened
3 cups powdered sugar
Any extracts, spices, or nuts to taste and for garnish
Melt chocolate in large microwavable bowl on HIGH 2-3 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted. Set aside.
Beat cream cheese until smooth. Gradually add sugar, beating until well blended. Add melted chocolate (any extracts or spices can be added here) mix well. Refrigerate about 1 hour. Shape into 1-inch balls. Roll in nuts, cocoa, or coconut. Store in refrigerator.
Makes about 5 dozen candies.
Prep time: 15 minutes
Chill time: 1 hour
Total time: 1 hour 15 minutes
Amber Cook's variations of truffles:
- truffles with crushed peppermint candies
- truffles infused with rum and mixed and rolled in toasted sweetened coconut
- orange infused truffle with lemon zest, garnished with candied lemon rinds and lemon simple syrup