Recipe by BAKER'S Chocolate
"These super easy chocolate truffles are rolled in ground nuts, coconut, powdered sugar or cocoa and look like they came from a confectionery shop."
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1 (8 ounce) package
PHILADELPHIA Cream Cheese
12 (1 ounce) squares
BAKER'S Semi-Sweet Baking Chocolate, melted
1 1/2 teaspoons
Suggested coatings, such as ground PLANTERS Walnuts, unsweetened cocoa, powdered sugar and/or BAKER'S ANGEL FLAKE Coconut
These were great. A huge hit with my family. I melted a 1lb. dark chocolate Hershey bar to dip the truffles in - a little time-consuming, but worth the effort. I also added about 1 Tbsp. whipping cream to the recipe to make the "inside" creamier and replaced the vanilla with raspberry extract. They turned out terrific!
More like chocolate candy than chocolate. Way to sweet for my taste. At least the candies that it made held their shape, but IMHO it wasn't worth the work.
excellent.I made them for a party with my friends and we all absolutely enjoyed them.for coatings, I used powdered sugar, unsweetened cocoa, coconut flakes, crushed graham cracker and I melted some dark chocolate to dip them in.after I dipped some I let them refridgerate for a couple hours.these truffles are fabulous and I cant wait to make them again!
These are delicious. Instead of using a spoon, I put toothpicks in them and it works a lot better for dipping and eating.
These were so yummy! My three year old daughter and I made these for my husband for Father's Day. She loved rolling them in our toppings. I used flake coconut, cocoa, graham crackers, and crushed pecans. He loved them! The coconut and pecan truffles were his favorite. I will be making these again.
This si the best truffle ever!!!! I was exspecting a lot and this met my expectations. Very good. I gave some to my friends and they had eaten ALL of them within 2 hours! Wonderful recipe
This recipe was perfect. the cream cheese made it real fast to harden and added a little tang to the chocolate. for the toppings I used cocoa(of course), ground pecans, unsweetened coconut flakes and ground candied orange peel.
A little rich for my tastes, so I made some modifications. First, I doubled the cream cheese. It makes more and gives them a smoother truffle taste. I divided the batch (after adding chocolate, before vanilla) and put them in tupperware containers. Then let each person mix in a torani syrup of their choice (mint, raspberry, and irish cream for this batch). We mixed them up with a fork, added a little extra powdered sugar to the mint (the syrup was pretty weak) and then fridged them for an hour. Rolled them in hot cocoa powder, powdered sugar, etc. When I'm out of syrup, I roll them in flavored 'fancy' cocoas (for like .40 cents at winco). Tasty! Fun group baking project.
* Percent Daily Values are based on a 2,000 calorie diet.
BAKER'S Easy Chocolate Truffles
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 72
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