Description
These Cream Cheese Chocolate Truffles are a delightful no-bake treat combining smooth cream cheese, rich melted semi-sweet chocolate, and a touch of vanilla or orange liqueur. Rolled in your choice of cocoa powder, powdered sugar, or crushed walnuts, these bite-sized truffles offer a creamy, decadent experience perfect for special occasions or indulgent snacks.
Ingredients
Scale
Truffle Base
- 4 oz cream cheese (softened)
- 1 1/2 cups confectioners’ sugar
- 1 1/2 cups semi-sweet chocolate chips (melted)
- 3/4 tsp vanilla or orange liqueur (optional)
Coatings
- 1/2 cup crushed walnuts
- 1/4 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
Instructions
- Beat Cream Cheese: In a medium bowl, beat the softened cream cheese until it reaches a smooth consistency without lumps.
- Add Confectioners’ Sugar: Gradually beat in the confectioners’ sugar until fully combined and smooth, creating a sweet and creamy base.
- Incorporate Chocolate and Flavoring: Add the melted semi-sweet chocolate and vanilla or orange liqueur (if using) to the mixture, stirring until well blended. Cover and refrigerate the mixture for 1 hour to firm up.
- Shape Truffles: Using a teaspoon, scoop the chilled mixture and roll it between your hands into 1-inch balls for uniform truffles.
- Coat Truffles: Pour the cocoa powder and powdered sugar separately into small bowls. Roll each truffle in the chosen coating until evenly covered. For the walnut coating, gently press the crushed walnuts onto the surface of the truffles for an even nutty layer.
Notes
- For a boozy twist, use orange liqueur instead of vanilla extract.
- Keep truffles refrigerated and consume within a week for optimal freshness.
- If the mixture is too soft to roll after chilling, refrigerate a little longer.
- Try other coatings like shredded coconut or sprinkles for variety.
- Ensure cream cheese is softened to room temperature for smooth mixing.
