Easy Cream Cheese Chocolate Truffles Food

EASY CREAM CHEESE TRUFFLES

Steps:

• Melt chocolate chips in a microwave safe bowl in 30 seconds increments until fully melted.
• Add melted chocolate and cream cheese to a stand mixer with the paddle attachment. Mix until combined and smooth.
• Slowly mix in powdered sugar and cocoa powder. Place the mixture in the refrigerator for 1 hour to chill.
• Roll into 16 truffles and top with your favorite toppings.

CREAM CHEESE CHOCOLATE TRUFFLES RECIPE

Steps:

• In a medium bowl, beat the cream cheese until a smooth consistency.
• Beat in confectioners' sugar until smooth.
• Add the melted chocolate and vanilla until mixture is well blended. Refrigerate truffle mix 1 hour.
• Pick up chocolate mix 1 teaspoon at a time and roll into 1-inch balls with your hands.
• For cocoa powder and powdered sugar, pour each into ramekins and roll the chocolate ball in the bowl until evenly coated. For nut covering, press the nuts gently into the truffle.

EASY CREAM CHEESE CHOCOLATE TRUFFLES

Steps:

• Using a stand mixer, hand mixer, or slotted spoon, mix the softened cream cheese and powdered sugar until smooth and creamy.
• In a small bowl, microwave the chocolate chips in 30-second intervals until they are completely melted.
• Add the chocolate chips to the cream cheese mixture and beat until well-combined. At this point, you can optionally add in vanilla extract or liqueur, chopped nuts, coconut flakes, and/or dried cherries. Cover the truffle mixture with plastic wrap and chill it in the refrigerator for an hour.
• Using a tablespoon to guide your measurements, portion and roll the truffle mixture into 1-inch balls in the palms of your hands. Pour some coconut flakes into a shallow bowl and roll the truffles in the flakes until evenly coated.
• Serve immediately and refrigerate between snacking. Enjoy!

SIMPLY SENSATIONAL TRUFFLES

Steps:

• Melt 8 chocolate squares as directed on package. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.
• Shape into 36 balls. Place on waxed paper-covered baking sheet.
• Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate and refrigerate.
• Decoration toppings could be sprinkles, chocolate, nuts, coconut, whatever you like.

EASY CHOCOLATE TRUFFLES

Steps:

• In med saucepan, bring butter and cream to a boil over med-high heat.
• Remove from heat.
• Add chocolate, liqueur and rind.
• Stir until melted and smooth.
• Pour truffle mixture into a shallow bowl.
• Chill for 2 hours.
• Line 2 baking sheets with waxed paper.
• Shape rounded teaspoonfuls of truffle into 24 small balls.
• Place truffles on prepared baking sheets.
• Chill 30 minutes.
• Melt chocolate and oil in a double boiler until smooth.
• Transfer chocolate into a bowl.
• Cool slightly.
• Using 2 forks, coat 3/4 of the truffles in chocolate, allowing excess coating to drip back into the bowl.
• Cover 6 truffle in sprinkles.
• Sift icing sugar over 6 truffles.
• Leave 6 chocolate coated truffles plain.
• Coat remaining 6 truffles in cocoa.
• Chill 30 minutes.
• Store in fridge for 10 days or in freezer for 3 months.

EASY CHOCOLATE TRUFFLES

Steps:

• Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
• To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
• Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
• To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.

EASY DECADENT TRUFFLES

Steps:

• In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.