Easy Decadent Truffles

Most Helpful Positive Review

Made the first time to recipe and they were pretty good. But with adjustments they were fantastic! I wanted a truffle that had the really "melt in your mouth" center with the harder chocolate thick coating. I used 1 package of cream cheese, 2 cups of milk chocolate chips, 2 cups powdered sugar and 1 1/2 tsp almond extract. prepared as directed, but after rolling into balls, I put in the fridge for 1/2 hour to harden a bit more. I then melted 3 large squares of "almond bark" chocolate (dipping chocolate found in the chocolate chip part of the grocery store) and 3 large squares of "almond bark" vanilla. I melted them for 60 seconds in the microwave, stirred, 20 seconds more. Then dipped the balls in with a fork so chocolate could drip off and placed on wax paper to cool. These held up in tupperware for days. Everyone loved them.

These turned out amazing! I made two batches total. My first batch was devoted to a raspberry truffle. I used 1 ½ teaspoons of raspberry extract instead of vanilla. For the other batch I made it just as the recipe said. I scooped the truffles with a melon ball scoop to make them uniform but still rolled by hand. After I rolled the truffles I put them on a cookie sheet on wax paper and put them in the freezer. While they were in the freezer I melted milk chocolate. I took out about a dozen truffles at a time and I dipped them. I put them on wax paper laid on my counter to set and continued to dip the remainder. I let them all set and my taste tester, my husband, told me that I needed to dip them again to get the nice thick coat of chocolate like Harry and Davids. I dipped them again after they had set the first time. For the raspberry ones I melted red dipping chocolate and drizzled over the top to distinguish them from the others. I was bringing them to a party so on some of the other chocolate ones for the kids I put on sprinkles and crushed candy canes while the chocolate was still a little tacky. The only problem I found was the candy cane toped ones didn’t store longer than a couple of days. The rest of the chocolate ones I drizzled some with white chocolate and some with dark chocolate. Next year I am going to take half of the chocolate batch and when I roll the truffle put a hazelnut in the middle. Thanks Jenny for the recipe it will be a new Christmas tradition!

With a few changes, some recommended by others, these live up to their name of being easy and decadent. I reduced the confectioner's sugar and chocolate chips to 2 cups each, added 2 oz. of Baker's Reserve 225th Aniv. 70& Cocoa Dark Bittersweet chocolate and 2 tablespoons of heavy whipping cream. I got 62 truffles. I used the large size of a melon baller as I was putting the finished truffle into paper bon-bon cups. My biggest recommendation is shaping. Even the melon baller would not work if the mixture was out of the refrigerator more than 10 minutes. So I drop dollops of mixture on a parchment paper lined cookie sheet, refrigerated for another 30 minutes and then rolled into balls. This produced a nicely shaped truffle. I refrigerated again for another 10 mintues before rolling in selected coatings. I processed the nuts into a meal using a food processor, doing the same for the coconut. Both looked awesome as did the cocoa powder coating. I also dipped some into melted Baker's White Chocolate and Baker's German Sweet chocolate. I used Ghiradelli chcolate chips. All these top of the line ingredients produced a creamy, yummy truffle that were gobbled down by the recipients. Once shaped and coated, they do not need to be refriegerated to hold shape. A keeper recipe