My DH and I were hosting a wine-tasting party. No dinner, just h’ourderves. I decided it was the perfect time to make chocolate truffles for the first time. I wanted to try 2 different recipes, just in case one didn’t turn out. The first recipe was:
- 1 (8 ounce) package cream cheese, softened
- 2 cups confectioners’ sugar, sifted
- 2 cups semisweet chocolate chips, melted
- 2 oz of rich chocolate (the expensive stuff)
- 1 1/2 teaspoons vanilla
- 2 T whipping cream/heavy cream
- 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.Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners’ sugar, candy sprinkles, etc.
To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.I flavored these with almond extract. I dipped them in a combination of finely ground coffee and Penzey’s Dutch Process Cocoa Powder. These were easy to roll, cheap to make, and were pretty tasty.The second recipe I tried, was a richer recipe was found here— and these turned out VERY rich, with that meltaway center. I used raspberry flavoring , and dipped them in Penzey’s dutch process cocoa. Yum! This recipe, made significantly less truffles–I can’t honestly say which ones were a bigger hit–because they were ALL eaten– and everyone had too much wine to really be able to say which one was their favorite.I will for sure make both of these again, since I really only got to eat 1 :(.