These mouthwatering chocolate truffles can be made in a variety of flavors and coatings. This simple recipe yields a great quantity, making it ideal for gift-giving!
| Prep Time: | 30 mins |
| Cook Time: | 0 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 60 |
| Yield: | 5 dozen |
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 3 cups confectioners’ sugar, sifted
- 3 cups semisweet chocolate chips, melted
- 1 ½ teaspoons vanilla
Instructions
- Beat cream cheese in a large bowl until smooth. Gradually beat in confectioners’ sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate until just set so about 15 to 30 minutes.
- Shape chilled mixture into 1-inch balls.
- You can roll the truffles in ground nuts, cocoa powder, coconut, confectioners’ sugar, or candy sprinkles.
- To flavor truffles with liqueurs or other flavorings, omit the vanilla. Before refrigerating, divide the truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well and continue with the recipe.
- This recipe appears as “Easy Chai-Spiced Truffles” in the Allrecipes Magazine and was modified to include chai spice blend.
Nutrition Facts
| Calories | 77 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 13 mg |
| Sugars | 10 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Nice but MUCH TO SWEET, will use less sugar the next time!!!!
the only thing i changed was the time in the fridge..I kept adjusting the time out on the table due to our southern climate..But this is an awesome, yummy recipe that was a huge hit with family and friends!
Easy and Delish. Turned out so pretty!! Was a nice addition to my holiday baked gifts….
YUM! My fav was dark choc with lemon extract, rolled in lemon curd and then powdered sugar.
I really thought truffles HAD to be dipped to be good. Not as written. Just rolled them in unsweetened cocoa, and unsweetened cocoa with fine ground coffee. Now, if you add liquid flavoring (rum, Grand Manier, Kahlua, etc), the truffle doesn’t get as firm, and just soaks up powder coating. I used 2 tbls per 1/3 recipe and can barely taste (omit vanilla if other flavoring). On those, I did melt bittersweet chocolate with a dab of shortening, and dipped. The “shell” protects the soft middle. Word of advice, unless you like coma sweet, cut the sugar in half. I cut it down a third, and it’s still a bit sweet. Will probably use 1/3 bittersweet chocolate next time. People talk about the time, but it’s just easy. Having to wait an hour or so for them to harden enough to roll was the most time consuming.
My first bite was amazing. I couldn’t believe I made this wonderful chocolate recipe. It tasted like something I would have bought in a expensive chocolate shop. Very easy to make. It will become a must for all special holidays and for my days of craving chocolate.
Super easy. My family thought they were store bought!!
Very very very sweet I lowered the sugar to 1 cup and it was still really sweet. If you eat them straight out of the fridge they wont be that bad but if you eat them from room temperature be careful.
These are AMAZING! I love them so much! I added a tablespoon of Almond Extract and it was so good! Definite love!
Very simple and delicious! I rolled some in crushed candy canes, Nuts, Sprinkles, etc. My son had a blast rolling them in all the different toppings! Saving this recipe for sure!
Time consuming but easy and delicious! Looking fir are to experimenting with different flavors. Did espresso truffle dusted with cocoa, also espresso rolled in roasted almonds with sea salt! ! Definitely make sure truffle is well chilled before rolling. Work /roll quickly and you’ll be fine!!
I loved this recipe and the chocolate just melted in my mouth. I rolled them in cocoa powder, icing sugar, and coconut flakes. I followed other people’s instructions and cut the recipe in half. Definitely making these for Christmas!
I coated them in chocolate. They are almost too sweet to eat. I’ll make them again, minus the chocolate coating.
I have made this several times and always find it so easy and delicious. I add peppermint oil to get a mint truffle and I prefer dipping them in a good quality milk chocolate.
I do agree that they are very sweet, but it balances out nicely if you just coat them in a decent layer of cocoa powder 🙂 delicious recipe!!! Will make again.
These were really tasty and and impressive for guests! I made one batch with Kahlua and preferred that taste over the ones without. I had one caution however: this recipe has uncooked cream cheese it, and so I stored my truffles in the refrigerator and only removed them for a bit before serving to soften. I would NOT store these at room temperature. Enjoy!
A wonderful and simple recipe. Everyone loved them. I used Bailey’s, vanilla, and Cupcake’s red velvet wine for my three flavors. Definitely recommended.
I would make these again. Easy enough for my first truffles. I included some of the recommended modifications in other reviews. I only used 2 cups of sugar and dipped in candy coating to have the two textures. The mixture was very hard to work with after refrigerating, but I muscled through. They were a huge hit. I dipped them in a variety of toppings put them in mini cupcake liners and gave them away in boxes for Christmas.
Read a review about dipping them in almond bark chocolate, I’ll have to try that! I did a trial batch, cutting the recipe in a quarter, and cut the sugar to 1/3 of a cup, and oh yes this is a winner!!!
Worked Great!! Very pleased, made the balls on the smaller side so the wouldn’t be as rich. all at once.
Worst AllRecipes recipe I’ve ever made. The consistency was awful! Don’t even think about using a melon baller or ice cream scoop! Even after refrigerating, the batter was dry and didn’t hold together without really REALLY rolling the balls around in my palms. None of the toppings (finely ground walnuts, turbinado sugar/kosher salt, cocoa) would stick easily. Toppings had to forcefully be pressed into the balls. When I dipped a few into melted white candy coating, the balls just crumbled. VERY FRUSTRATING recipe. The last straw was when my husband ate one and made no comment. His look of confused disgust said it all. I’m considering just dumping these in the trash. Waste of time and money!