Quick Chocolate Truffles

    1 hour 20 minutes

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

    1054 people made this

    Serves: 60 

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

    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 in English (866)


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


    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)


    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)