Quick Chocolate Truffles

    Quick Chocolate Truffles

    (1027)
    200saves
    1hour20min


    998 people made this

    Truffles are so easy to make and beautifully rich. Decorate with finely chopped nuts or roll in chocolate sprinkles.

    Ingredients
    Serves: 60 

    • 250g cream cheese, softened
    • 3 cups (500g) icing sugar, sifted
    • 375g dark chocolate chips, melted
    • 1 1/2 teaspoons vanilla

    Directions
    Preparation:20min  ›  Extra time:1hour  ›  Ready in:1hour20min 

    1. In a large bowl, beat cream cheese until smooth. Gradually beat in icing sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain.
    2. Refrigerate for about 1 hour. Shape into 2.5cm balls. Roll in nuts or sprinkles.
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    Reviews and Ratings
    Global Ratings:
    (1027)

    Reviews in English (1030)

    homeboy
    by
    12

    More please! Easy to make and easy to eat.  -  29 Apr 2011

    by
    1431

    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.  -  29 Sep 2005  (Review from Allrecipes USA and Canada)

    by
    703

    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!  -  22 Jan 2007  (Review from Allrecipes USA and Canada)

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