Super easy and delicious. Not as creamy as some truffles I've made, but the confection was very easy to handle. I used a small scoop and then rolled the balls in my hands to form more uniformly shaped truffles - with most recipes I've tried before, I would have had chocolate smeared everywhere if I tried this method. I used Ghiradelli chocolate chips and I dipped the truffles in Ghiradelli dipping chocolate. I will definitely make these again - maybe trying a different flavoring or liqueur. Note: If you are concerned that people won't like these because of the cream cheese, or are looking for a cheese cake flavor, you can't taste the cream cheese in this recipe.
I printed this recipe out a few months ago. I decided maybe after the reading a lot of the reviews that I would not enjoy rolling the truffles. But I did decide to make them anyway. I got sleepy and just left them in the fridge. The next morning I was concerned maybe I let them sit to long. However, the rolling was easy. So I recommend leaving them overnight, if your concerned with the rolling. They were beautiful to look at. Amazing to eat & easy. My aunt who makes candy told me they were amazing. I highly recommend this recipe. I followed the recipe as written. I went to the pictures and looked at what I thought were the prettiest truffles. Then went with there recipe. It came out perfectly!
These are exactly what they say they are, easy and decadent. I made them for a bridal shower I threw, and everyone was amazed that they were homeade. Even after making over 100, I would still say that they were so easy. Just time-consuming to roll them all, I recruited help.
Delicious, and very easy to make! After reading the other reviews, I cut down the confectioners sugar and semisweet chocolate chips from 3 cups to 2 cups. After mixing, I chilled it in the fridge for a little less than an hour. I used a melon scoop and dropped the truffle mixture/dough onto a baking sheet. I refrigerated it for about 20 minutes, rolled them into balls, and put them in the fridge again for another 20 minutes. I dipped them in melted chocolate. Yummy! Next time, I'm going to make the truffles a bit smaller. They are very rich!
what a great recipe...it was my first time at making truffles and they are wonderful...i used baileys in one, rasp liquer in one and orange extract in the other
Easy, yes. But toothachingly sweet, even with reducing the sugar to 2 cups. Will keep looking for a truffle recipe.
this recipe was very easy. I did as others recommended and only used 2 cups of powdered sugar (sifted) and 2 cups of choc. chips. I left it in the freezer for half an hour.. was pretty easy to mold into ball. it will get all over your palms. i used nuts for some, cocoa, coconut and chocolate. my husband loved it and so did his coworkers. will make again!
These were easy (though a bit messy!) and very delicious. I made three types - vanilla extract rolled in cocoa, lemon extract rolled in powdered sugar, and mint extract rolled in green sugar.
These were very good! I reduced the amount of sugar and chocolate to 2 cups each as others suggested. They would have been way too sweet for me with 3 cups of sugar. I rolled and dipped them in tempered milk chocolate and gave them as gifts. Everyone loved them.
Easy is right! If you want truffles this is the easiest way to do it. Yes, I think you sacrifice something not making them the traditional way but they are easy and I always have the ingredients on hand. I like the bite from rolling them in cocoa powder but most people have preferred the ones dipped in chocolate and ground almonds. They are extremely sweet, which isn't really a problem considering that they're candy but I might try them with dark chocolate to make them less sugary.
I made 180 of these delectable treats! They are extremely rich and make an attractive presentation. I doubled the recipe and formed slightly smaller truffles. I rolled them in chopped walnuts, colorful sprinkles, coconut, and crush candy canes, since I made them for Christmas. Everyone was wowed and enjoyed them thoroughly. People commented that the truffles were similar to fudge. The decorated truffles were beautiful when arranged on a large platter and they made adorable presents when placed in a clear box and tied with ribbon. A hand-cut snowflake completed the presentation. TIP: roll the chocolates in your desired coatings soon after they are formed, otherwise, the outside of the chocolate will harden and things won't stick properly - if this happens, just re-roll them to regain their stickiness. These keep well covered in the refrigerator. They can stay out of the fridge for a day, but since they include cream cheese, they should be kept cool.
TO DIE FOR! I made these for work and they were gone in 20 minutes. I made half with the vanilla and half with almond extract. I also covered each with almond bark and then drizzled white chocolate over the top and coated with nuts. I will definitely be putting these is the Christmas goodie bags this year!
This recipe was in a cooking magazine that I get through the mail. Made these with my cookie trays last Xmas (posted pic). They were really good, really, really rich, but I got lots of compliments on them. Very easy, if a little messy, to do.
These truffles were easy but not so decadent. They were good but they just tasted like thick chocolate frosting or at the very best, fudge. I will try a different recipe for truffles next time.
I made these truffles exactly as directed, dividing the mixture into three parts. I didn't use liqueur for flavoring, but would like to in the future (my extended family does not like alchohol in food). It was a bit tricky getting the exact proportion of extract flavorings (orange or almond or vanilla) right for each part. An even 1/2 tsp of extract did not flavor each mixture well enough, so after starting with 1/2 tsp each, I had to carefully adjust upwards until I got the flavor right. Each flavor was different in the proportion of extract. I would have given these a 5-star rating, because the taste is amazing, but I found the truffles too stiff to roll into balls after sitting in the fridge for an hour. The mixtures had to sit on the counter overnight to make them even slightly pliable. It also would have been nice to have instructions on how to make a dipped coating, as this recipe only makes the "inside" of the truffle. Hopefully, they will hold the different suggested coverings after I finish rolling them. The mixture is very stiff, and may not hold ground nuts or jimmies easily. However, the recipe is easy, and very decadent as written. I will make these again, but will try to roll and coat the candies with the described coverings with little or no refrigeration, and then refrigerate them after they are completely assembled. Yummy!
These are delicious. I'm giving it 4 stars for 2 reasons...they will be difficult to give as gifts because they don't last long and the second reason was the type of chocolate. (I think I will try a creamier chocolate such as a Lindt or Cadbury) They truly are a piece of cake and look like they took hours. I found that after rolling them into balls, placing them into the refrigerator again before rolling in the coating made them easier to work with as they tend to melt a bit from the heat in your hands and start to lose shape. Great recipe. Thanks!
This is a great easy base truffle recipe - it works great with almost any variation of liquor or flavoring and I found that they are very easy to roll as long as they are not too cold and not too close to room temperature. I checked with Pillsbury and they said that they do not have to be refrigerated after making, but I think they taste better chilled. I had a massive assembly line and made 3 whole batches in 3 different flavors/ toppings to give out as Christmas presents, and it saved me TONS of money, and they looked great! (I did one with Bailey's topped with powdered sugar and a Bailey's glaze drizzle (3T per), one with Orange schnapps, powdered sugar and an orange tinted schnapps glaze, and the last with mint schnapps rolled in green sugar.
these are so good and easy! It is very easy to customize too. Add some instant coffee and kalhua for a mocha truffle. Or peanutbutter! or white chocolate and peppermint extract.
I have been on a truffle making mission this Christmas, these were great. It is nice to find a truffle that tasted different from all the others (regardless of adding different flavourings). These were so good & like the title says 'decadent'. Thanks for sharing your recipe
I can't figure out where I went wrong-- my truffles don't survice outside the fridge for very long. This is ok for a party at my house, but not sure they make great gifts due to need for refrigeration. If other reviewers had different experiences, please let people know. I may have done something wrong but I followed recipe exactly. They are good fudgy bits though.
I don't know why people felt the need to alter the recipe. I followed it exactly as it was written and they turned out perfect. I also had no trouble rolling it into balls. It was easy to handle after only a half hour in the fridge. Great recipe and super easy!
Perfect! I split up the truffle mix 3 ways and added about a shot of Chambord, Frangelico and Bailey's Irish Cream and rolled them in graham crackers, brown sugar and dark chocolate shavings! Brought them to work for someone's birthday and everybody loved them!
Amazing truffles! I added mint extract for a mint truffle and covered them with chopped walnuts! So good!
This was easy and made enough for all my Valentine's! I ended up with dough for three flavors and covered them all in chocolate. They are super sweet so perfect for special occasion treats! Will make again! Thanks for sharing.
Rated a 4 of 5 only because the ones that I tried rolling in confectioner sugar or cocoa powder were a bit too strong for my taste. However, these were very quick and easy to make, and the ones that I rolled in pecans are fabulous!
Some people said this tasted like frosting but I disagree. When coated in white or dark chocolate it tasted like one great truffle! I made them for a party and everyone went on and on about them! I did a mixture--some were coated in coconut flakes, some in white chocolate, some in dark chocolate and some in caramel! I also added some toffee chips to the tops of some. I've made this recipe twice already! I love it!
I still cannot get over how easy this recipe is and how professionally made the truffles look and taste! I've now made it a handful of times, each time mixing up what I roll the truffles in (cocoa powder, coconut, sprinkles, chopped almonds, etc.) My only advice is to be careful to chill the dough in the refrigerator just a few minutes before you roll (so it's less sticky) but don't chill more than 15 minutes or you end up with a solid brick of chocolate you can't work with. I agree with other reviewers that adding just a bit of cream to the recipe is better than pure cream cheese. I recommend making these the day you'll be serving them (they are quick and easy) b/c they aren't quite as good if they've been in the refrigerator serveral days (and you don't dare leave them out with all that dairy.)
this recipe is so simple! I did reduce the sugar and choc. as others suggested. I also added 1 teaspoon of instant espresso to bring out the flavor of the chocolate, and WOW! I took an all day chocolate class at a local college, where we made truffles, fudge etc. and this recipes is far superior. I will use this recipe for any truffles i make in the future!
I changed the amounts like a few other users suggested. I used Philadelphia brand cream cheese. The store brand never seems to work for me in recipes. I used 2C confectioners sugar and a 16 oz bag Guittard semi-sweet chocolate chips plus 3 squares of chocolate almond bark melted in with the chips (melted in microwave, 50% power for a couple minutes). I used 1 tsp vanilla and added 2 tbs heavy whipping cream. I put it in the fridge for 30 minutes, then I scooped out 1 inch spoonfuls onto a cookie sheet lined with parchment. I popped them back in the fridge. Meanwhile, I got all my topping ingredients ready. I made up some really tasty combo's such as cinnamon walnut and mocha espresso. This was a fun recipe to make. After my toppings were prepped I washed my hands with cold water, dried them well and rolled the scoops of chocolate very quickly into perfect balls. I then dipped and sprinkled them. I tried to place them on a rack over a cookie sheet but they were very difficult to remove because the bottom melts around the rack as they harden and then they break. Its easiest to just dunk them and then remove with a spoon. I will make these again, thanks!
Oh my gosh!!!I have tried so many truffle recipes and I have finally found this one and it will go in recipe book for future uses. I just made these and the only thing I added was about 7 crushed oreos to the mix. They sat in the frig. overnight and they were just the right consistancy to roll. While I melted my chocolate and paraffin I put the truffles in the refrig. They were alittle gooey when I dipped them, but not a big deal. They turned out great. Will be making these again shortly for Valentine's Day. Thanks so much for this great recipe. M. Doan
These are fabulous and very easy to do. I followed the suggestions of 2 c. powdered sugar and 2 c. chips. They were easy to roll after an hour in the fridge or even overnight (did a couple of batches; vanilla, raspberry & orange). Used a toothpick to dip them in Almond Bark (both chocolate and vanilla). Put squiggles of melted vanilla almond bark and paste food coloring on the tops so people could tell what flavor they were getting. I also did a batch with white chips, maple flavoring and vanilla almond bark. Amazingly good.
I have now made these truffles several times for special occasions, and they are fast becoming my signature treat! Everyone raves about them. I specifically love using white chocolate chips, but I make both white and milk chocolate ones. I also always divide the plain mixture and make these flavors: raspberry, almond, orange, rum, peanut butter, peach (using liquer), and of course plain. The final thing I do is dip them (using a toothpick) into quality dipping chocolate for a smooth, hard coating. This gives the hard-on-the-outside, melt-in-your-mouth-inside wonderfulness. After I dip them, I put something on the top to denote which flavors they are: orange zest on top of the orange, red chocolate drizzle on the raspberry, toffee bits on the peanut butter, etc. They always look perfect and beautiful, and taste SO decadent!
This was super easy and super yummy. I took others' advice and used 2c sugar and 2c chocolate chips. It was still very sweet...need milk or coffee for each truffle...just the way I like it.
made these for my girlfirends birthday party. Made one 1/2 as recipe is written and the other 1/2 I mixed in crunchy peanut butter, melted peanut butter and drizzled on top of those to distinguise. Very easy to make and tasty. I will be making these for future parties.
Ok here goes. I'm going to give this recipe a 5 because in the end they are so pretty and good. I think the problem was ME. I've never made them so I don't know. I let them set overnight because people kept saying an hour wasn't enough. When I took the stuff out of the fridge it was rock hard and it crumbled really badly. I let him warm up some and the warmer it got the easier it was. I didn't do a very good job of making them into balls....they look more like rocks...lol BUT all in all they are yummy and they are truffles....so I'm sure it was just user error!
Good base recipe with excellent flavor but...the filling never completely firms up. I read two other reviews on this, one said to substitute some chocolate coating which has a higher wax content. Another just suggested just dipping the centers in chocolate coating after forming the balls and before applying the coating. Both would solve the problem with the balls not firming up. We devoured them even though they were soft and messy. Used four different coatings - Oreo crumbs, cinnamon and powdered sugar, powdered sugar, and hot chocolate mix.
This recipe was so easy! Though, I did have a hard time getting my coconut, pecans, and walnuts to stick. During the first batch, my boyfriend said that they were really rich, which is fine, so I added the coconut and the nuts in the individual truffles to cut down on the richness, then coated them. Whoever I gave these to loved it. But one hour is way too long in the fridge, I'd say to let the chocolate chill for about 20-30 minutes. Good stuff, I'm definitely making these again very soon!
I'm actually wanting to rate this recipe 4 1/2. This was an easy to follow recipe, we added coconut to half the truffle mixture. We rolled the chocolate half in cocoa powder, and the coconut half in chopped almonds. The reason I did not give it a 5, and I can't believe I'm saying this (I'm a chocoholic), but it was a bit too chocolatey. We tried dipping a few, but preferred the truffles coated with the cocoa and coconut. We're trying mint flavoring and raspberry with a hazelnut inside next.
I love these! They're a huge hit at my house. My family just raves about them! I add 1-2 Tbsp. cream (towards the end of mixing the cream cheese) per half batch. It gives them a wonderful taste and melt-in-your-mouth kind of texture, but it does seem to make them less firm and harder to work with. I've also tried them with semi-sweet chocolate chips (as the recipes states), with the 2 C milk chocolate chips & 2 C sugar that other reviewers' have suggested, and with 2 C milk chocolate chips and the same amount of sugar that the recipe calls for. Even though I usually don't like semisweet chocolate, I preferred the recipe as stated because it tastes more like a "true", rich truffle and it firmed up better. My dad preferred the milk chocolate/same sugar mix, and my sister the milk chocolate/less sugar mix. Go figure! I roll them in almond bark like another reviewer suggested, and this way they keep their shape. It makes them taste a little more like a candy and less like a truffle, but it is still so good that I don't care. I'm going to try it with regular melted chocolate topping next. Overall, definitely a keeper!
As for being easy, this was great. I love to make candies and this fit the bill for fast and easy. However, don't do what I did, as I ruined the texture of the truffles by adding the melted chocolate to the cream cheese without letting the chocolate cool down. Thus, the cream cheese decided to curdle a bit and the texture was lost! But, doing a quick roll in nuts is the cure. Very rich recipe, so make the truffles small for better enjoyment!
After some experimenting I made three different flavors for Valentines Day. Using 1/2 milk chocolate and 1/2 semi-sweet chocolate for the base. I made Almond truffles - with almond extract dipped in milk chocolate and rolled in walnuts, mint truffles (made with mint and vanilla extract) rolled in powdered sugar, and peanut butter truffles dipped in milk chocolate. I put them in heart shaped baggies with a ribbon tied around the top. I have been giving them out to friends and family and my favorite customers (I own an antique store), and have gotten rave reviews so far, and it's not even Valentines Day yet!
I cannot stop eating these. Very easy to make. The only change I made was that I cut the recipe in half to see if I like it first and used raspberry extract instead of vanilla. I ended up making the other half of the recipe that same night. I would not leave in the fridge for more than an hour as it does get hard and crumbly. I also tried dipping some of them in chocolate, but I prefered it without. Next time I make these I will probably try orange and cherry extract.
Family looks forward to these @ christmas time. Almond extract, rasp, vanilla or even coffee liquor they are all delicious! I roll them in powdered sugar, cocoa powder, sprinkles or crushed nuts.
I gave this recipe 5 stars for the ease of making the truffle mixture and for the taste, but, these took me all afternoon to roll into little balls! That's likely because I made four different flavours and did it alone. I made Bailey's, Amaretto, Rum and Kahula flavours. I rolled the Bailey's and Kahula in cocoa and the Amaretto in icing sugar and the rum in walnuts. This recipe makes a ton! I gave some as a gift and the rest were for family. They were a big hit at Thanksgiving and a few asked me for the recipe. When I need to make something decadent and impressive, I'll use this recipe again. Thanks!
I took these to a Chocolate Party last night and they were a huge hit! I used my electric mixer to speed things up. Then I did six varieties: Mint Extract, with 1/2 coated in dark chocolate and 1/2 in cocoa powder; vanilla extract with half coated in powdered suger and half in chocolate sprinkles; then coconut extract with half rolled in flaked sweetened coconut and half in ground toasted almonds. Yum! TIP: I placed each piece in a mini muffin paper liner as I completed it, to keep all the toppings apart. This will go in my permanent collection!
I followed the suggestions of other users and used almond bark chocolate to coat the truffles. I also put the truffles in the freezer to harden them faster and make them a little easier to roll into balls. I made three different types: vanilla with white chocolate and walnuts, orange with coconut, and raspberry with almonds. So far I've only tried the orange with coconut and it was delicious. I made them way too big though because they are VERY rich.
Pretty good. I had a little difficulty rolling them into nice balls though. If I didn't roll each one for what seemed forever, they developed cracks. I will definately try this recipe again though. I like the fact that it is a versatile recipe that I can play around with. Thanks!
These are so yummy and so rich. I made these following suggestions of other people. 1 pk cream cheese and 2 cups chocolate, 2 cups confectioners sugar and 1 1/2 vanilla. I let them chill and then dipped them in chocolate so it would have that hard shell outer and melt in your mouth center. Definetely going to make these again and again! thanks
super easy to make, great for gifts. I followed some advice from others about flavoring it with different liquors and sprinkles. Held up very nicely in shipping too. Thanks for this!
I don't know what I did wrong but from the beginning I didn't understand the directions or footnotes and should not have attempted to make these. The consistency was similar to frosting, even after I let them sit for over an hour. I spooned them into melted chocolate and other goodies and made nothing but a mess. in the end it was all a waste of time and money, the whole batch came out terrible. This morning I hoped they would have gotten more solid but they didn't. I was real dissapointed and it was the only dessert I had for my Valentine :( next time I will experiment when there are no events planned!
Excellent recipe. I made according to directions. After rolling I rolled them again in three different toppings...coconut, coco, and crushed walnts. They are delicious. Made them on the smaller size, bite size, so the recipe yielded 100 truffles. Not bad for a couple of ingredients and a little bit of time.
I doubled the recipe and made it twice! Except cut back on powdered sugar by 1 cup the second time, because I dipped them in chocolate candy coating. I also used almond extract. They were a hit!
Unlike some other reviewers I did find this recipe easy! I choose to coat mine with chocolate. I did this because I was bringing them to a party and knew they would be sitting out for a couple of hours and I didn't want them to loose their shape. I also took the advice of other reviewers and only used 2 cups each of sugar and chocolate. I am glad I did because they are rich, but truffles are supposed to be rich. I made three flavors: coffee (by flavoring with instant coffee), coconut (with Malibu Rum), and peppermint (with peppermint schnapps). Once coated I topped each with a different topping so guests could tell the difference of each flavor. I used coffee grinds for the coffee (very small amount), flaked coconut for the coconut, and red sprinkles for the peppermint. I did put them in the fridge before shaping into balls and again for another hour before coating them in chocolate. I also made sure to use a higher quality chocolate to ensure that it melted smoothly. Some lower-end chocolates can melt a little gritty. They turned out great and were gone before I knew it! Guess I didn't need to worry about them loosing their shape!
Wow!Yum! If anyone is looking for a recipe for chocolate truffles, look no further!These are perfect! The texture is really good. They are rich, but the sweetness is perfect if you use DARK chocolate. I dipped them in chocolate flakes, dessicated coconut and different ground nuts. I think they taste better with a hard or crunchy outer coating to get a variety of textures when u bite into them. One tip when making the shapes is to keep half the mixture in the fridge as it can melt and get messy!
New Christmas favorite! These were surprisingly easy. I struggled somewhat with the ones I coated with chocolate, but freezing them beforehand and a little practice helped.
These truffles looked terrible.The dough was hard to shape and it's appearance wasn't very pretty.It tasted bland.
This was so easy, and I made them as part of a "Chocolate Fest" Christmas present (where I just make a lot of chocolately things and wrap them up) for one of my friends. I'm making them again today for my piano teacher, and a cookie swap I'm hosting tomorrow! Another thing I though would make them even better was putting little bits of dried fruit and nuts INSIDE the chocolates!
I made these for Thanksgiving and they were such a hit that I decided to make them for the holidays for teacher's gifts and potluck holiday parties at work. Don't worry if they are a little crumbly after they come out of the refrigerator. When you roll them, the warmth of your hand will make them pliable. They are also a great activity to do with your kids. My 7 year-old daughter loves to roll the truffles in different coatings.
I was surprised how easy this recipe was! The truffles turned out very yummy, but they were super rich! Definitely something I will make again.
This recipe worked great. I made no changes and had none of the problems that some of the other reviewers have had. Follow the recipe, it is very simple, you don't need to reduce anything to two cups. These are wonderful and easy to work with. When I showed them on a plate to my fam, the first thing that they said was "Wow, you could sell these!" and they liked the taste as well. Will make this one again, thanks for posting it :)
Great recipe, I added a liitle raspberry seedless perserve into the mix instead of vanilla, then rolled it in hot raspberry hot cocoa mix. Wow! These were great!
Very creamy but too bitter. I re did the recipe with milk chocolate and they were great.
Didn't turn out well for me. The dough was too sticky to handle with my hands. Flavor was okay. Will not make again.
Excellent truffle base. So many options. If you're going to coat with chocolate on the outside of this as a center, make them small. I used almond bark as an outter coating and it was thick enough with one layer. Very good. So easy to dress up. I didn't have a melon baller as some others had used, so I used a measuring teaspoon and that was a great size.
I made this following the recipe exactly, and I thought it tasted like chocolate cream cheese. I didn't really care for it, but my husband did, and he isn't a chocolate fan. I rolled the truffles in either cocoa or icing sugar, and put them in foil cups. They look really pretty though.
this recipe was so fabulous!!! everyone i made a Christmas candy platter for loved them!!!! your a genius i couldnt love them more!
I made these for a production meeting. Since I bought 12 oz of cream cheese, I used the remaining 4 oz with a proportionate amount of confectioner's sugar. I then added melted peanut butter chips and 1T creamy peanut butter. I wrapped these in the chocolate filling and dipped in melted chocolate with a tiny bit of parafin (it looks shinier and becomes a more solid coating).
Simple to make so you can focus on the presentation! I used cocoa, powdered sugar and crushed walnuts for toppings. They were devoured! Very rich, a little seems to go along ways!
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.
These truffles are amazing! At first, I was a bit worried that the cream cheese would give the chocolate too much "tang," but the truffles tasted so chocolately. The inside almost has the consistency of cream cheese, which is the perfect "melt in your mouth" texture. To my second batch, I cut the chocolate in hald and added peanut butter in its place. Heaven! I dipped the frozen truffles (I put them in the freezer to keep them from melting when dipping) in both white and dark chocolate almond bark. They were so good! Two thumbs up!
ummm - not sure...I used the version of the recipe where 1 pack cream cheese, 2 cups chocolate chips, and 2 cups confectioners sugar. I split things up a little to try different flavours. First attempt was using dark chocolate chips, and tried flavouring with a tsp of rum extract in half and a tsp of vanilla extract in the other half. I would have added another tsp of each extract in each as the cream cheese flavour came out too much in each. Second attempt I used half a pack of cream cheese, 1 1/2 cups dark chocolate chips, and probably about 1 1/2 icing sugar with a shot of espresso. I could still really taste the cream cheese, so I added probably another shot of espresso. I added in more icing sugar to thicken things up a little. These are more liquidy and will take more to set it looks like. Attempt three was a full batch with milk chocolate and peppermint extract. I kept adding until I was sure that I could taste peppermint and not so much cream cheese. I still have to dip in moulding chocolate, but it looks like these are all going to set up nicely for that. After figuring out the flavouring a little, I'd do these again, but would also use less cream cheese and more chocolate and extracts in each recipe.
This is a super easy and excellent recipe. I made these for my daughters baby shower and everyone absolutely loved them. 5 stars for sure!!!
The recipe was simple, which I loved since I tend to mess up recipes. I halved the recipes and made 30, which was more than plenty. The chocolates were sweet. I used crushed up graham crackers, crushed up peanut butter chocolate chips, and melted white chocolate as my toppings. Overall, everyone liked them, I would make them again. And my only complaint is that it does NOT take 1 hour to make these. The time given on the recipe is very misleading. They have you start off with melted chocolate, which is something you have to prepare right before (even if it doesn't take too long). You have to wait for the cream cheese to soften. Including ingredient preparations, I would say I spent about 20 minutes prior to putting the dough in the fridge for an hour. Then the rolling process took much longer than expected. The dough was crumbly and wasn't sticking together at first, so you have to roll it and soften the dough in your hand in order to get a nice looking solid ball. It took about 1-2 minutes per truffle to do this, times 30 truffles is 30-60 minutes additional. And if you plan on doing toppings, you should take time to account for that as well. It's still a good recipe, and I would definitely recommend you give it a try. But don't think you're going to finish the entire recipe with toppings in an hour. I would allot at least 3 hours if you're doing it on your own.
This is not a truffle recipe. Maybe chocolate cheesecake balls? Disappointing at the very least.
I just made these this afternoon and this also is my first review and they were great. Super easy (and I've never made truffles before) and they yeild a very nice truffle. So tasty and they look nice enough to give as a Holiday gift. I didn't change a thing in this recipe and will be making again. To the people that were having trouble working with the mixture what I did was after I mixed my cream cheese and confectioners sugar together I set it aside in the fridge while I was melting my 3 cups of chocolate chips. Once the chips were melted I took the cream cheese and sugar mixture out, added the chocolate and then put it all back in for a hour to set. I added rum extract instead of vanilla and they tasted wonderful.
I loved this recipe! Some reviews that said these were too sweet and too rich almost kept me from trying. I don't like too sweet either, but these were wonderfully decadent! I reduced the sugar and chocolate to 2 cups as suggested; they were still rich, but I wouldn't say "too sweet". I split mine into 3 batches - peppermint, coconut rum, and Baileys. By far the peppermint was the best. I dipped them in melted white chips and they tasted just like Fannie Mae's Mint Meltaways. (next time I'll color the melted white chips green for the same appearance) For the coconut rum, I had on hand coconut extract and rum extract. These were EXTREMELY good, but the flavor seemed to dissipate quickly. Next time I'll add more. Same with the Baileys. By the end of the day I could barely tell the difference between the Baileys and the coconut rum. I'll definitely be making these again!
Just like the title--very easy and VERY DECADENT! =) Everyone was so impressed with the way they looked and thought I spent a lot of money online ordering them. haha Do cut down on the sugar like other suggested, and don't chill it for too long or it will be very hard. I made cranberry ones with dried cranberries stuffed in the center and dipped in chocolate with a cranberry on top!
I followed the recipe exactly and they were amazing. I had no trouble rolling them. I just used sprinkles to cover them, as this was just a test run. I'll be making them again this weekend for wedding shower favors.
This recipe was great... so easy! My husband's favorite version of this recipe (and likely mine as well) started with a maraschino cherry in the middle, coated with almond flavoured truffle mix, then coated in melted milk chocolate... YUM!
I rate this a 4star only because they are SO rich--really good though. Made the for valentines day and tried rolling them in dyed coconut--didnt work. Confectionary sugar was perfect though. A tip on melting chocolate chips--put thum in a bowl in the microave for 20 secondes, inspect and stir, put back in for 20 seconds. Repeat until melted.
So good and so easy! I halved the recipe and divided by 3. One part I did almonds and 1 tbsp amaretto, one I did mints and 1 tbsp mint liquor, the last I did 1 tbsp dark rum and rolled in powdered chocolate. For those reading this, know that flavors change in time. The rum flavor gets stronger day 2, then disappears slightly. All the liquors mellow with time. For the adult flavors I will probably double the liquor and make a couple of days in advance next time. Otherwise, it was a great recipe. Thank you!
Very tasty! I split the dough in half and make half almond flavored, dipped in melted chocolate and sprinkled with almonds and the other half with vanilla and dipped in peppermint chocolate. Awesome!
This is an excellent recipe that I make every year at Christmas time. I can't say enough for the ease of this recipe. THere may be better recipes out there somewhere, but I can guarantee you that there aren't any that are this easy and taste this fabulous. I don't even have any changes or additions to the recipe. I make it as written 100%.
These really ARE so simple and fun to make. Perfect for busy holiday time.
Very delicious. My friends thought they were amazing. I used Kahlua, Amaretto, Kirsch, and Rum to flavor my truffles, with Dark Chocolate, almonds, powdered sugar, and white chocolate (respectively) to coat the truffles.
these were GREAT but i was too soft and sticky. I don't even know if i was doing it right but the taste was awesome! is there a way to make it harder so that they don't stick to each other?
