Wow... SO easy and SO decadent. I made around 18 dozen of them... all different kinds. Each batch (1 brick cream cheese, 2 cups icing sugar, 2 cups *dry measure* melted chocolate chips) yeilded almost 4 dozen 1 1/2 tsp-sized balls. I flavored them with coconut, orange, peppermint, and almond extracts, one batch I used 2 tsp instant coffee, and I rolled them in vanilla sugar, coconut, crushed candycanes, icing sugar, crushed almonds, and sliced almonds... some I dipped in melted chocolate chips and topped with candied fruit, I got some really neat teeny tiny cups from the dollar store, and some metal tins as well. Each tin held 12-16 truffles, so they were perfect! This recipe is gluten free, so it was great to make for my mother-in law, I made a batch with white chocolate for my husband (can't have caffeine) it was perfect for everyone! The coffee ones rolled in vanilla sugar were the biggest hit. I will DEFINATELY be making these again. Here are some tips.
1) Make sure your mix is COLD before you try to roll it. I found mine needed to be in the fridge overnight if I didn't want to keep sticking it in the fridge every 12 balls.
2) Use a melon-baller or round metal measuring spoon (1tsp) to make the balls uniform
3) FREEZE the balls you want to dip in melted chocolate and use a toothpick to dip them, then twist the toothpick out when you put them on parchment paper.
4) Use a tiny bit of shortening (1/2 tsp per 2 cups) in your melted chocolate chips to avoid a "hazy" chocol
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Wow... SO easy and SO decadent. I made around 18 dozen of them... all different kinds. Each...