Truffles

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


  1. 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 :(.

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