Cream Cheese Truffles Recipe
- Cream Cheese Truffles in Cocoa Powder
To make cream cheese truffles you will need 1 cup of cream cheese, 3 cups of cocoa powder or chopped hazelnuts, 3 cups of dark or milk chocolate and 1 1/2 tsp. of vanilla. You will also need a saucepan, a glass bowl that will sit over the saucepan, a spoon, wax paper and an electric mixer. - Put the cream cheese in the mixer. Break up the chocolate bar(s) until each piece is roughly 1 or 2 inch squares. Fill the saucepan with 2 to 3 inches of water and put it on the stove. Bring the water to a boil, and put the glass bowl on the saucepan. The bowl should rest slightly in the saucepan, but should not be touching the water.
- Put the chocolate pieces into the glass bowl. The chocolate should begin to melt from the steam. Help the process along by stirring the chocolate with a spoon. When the chocolate is fully melted, remove the glass bowl from the heat. Use oven mitts or a towel to do this, and be careful not to burn yourself from the steam that is trapped underneath the bowl.
- Turn the mixer onto a medium speed, and beat the cream cheese with a whisk attachment until it is soft and pliable: this should only take a couple of minutes. Pour the melted chocolate into the cream cheese gradually, and whisk the two ingredients until they're thoroughly blended.
- Lay the wax paper on a clean, dry, flat surface and spread the chopped hazelnuts or cocoa powder on the wax paper. Take 1 tbsp. of the cream cheese and chocolate mixture and roll it into a ball between your hands. Roll the ball in the hazelnuts or cocoa powder until it is coated thoroughly, and place your first cream cheese truffle on a plate. Continue until you've used up all of the cream cheese and chocolate mixture. Refrigerate the truffles for at least one hour before consuming, and take them out of the refrigerator just before serving.
