Basic Truffles

In a large bowl, beat the cream cheese until it is smooth. Gradually beat in the confectioners’ sugar until both are well blended. Stir in the melted chocolate and vanilla extract until it is completely incorporated.

Refrigerate for about 1 hour.

Shape into 1 inch balls.

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Make-ahead tip: Dark, white or milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometime labeled “almond bark” or “candy coating” and is often sold in bulk packages (1 to 1-1/2 pounds). It is the product used for dipping chocolate. A substitute for 6 ounces chocolate coating would be 1 cup (6 ounces) semisweet, dark or white chocolate chips and 1 tablespoon shortening melted together. Truffles can be frozen for several months before dipping in chocolate. Thaw in the refrigerator before dipping.

Raspberry Truffles
Follow Basic Truffle recipe, except substitute 1 ½ teaspoons Raspberry extract for Vanilla extract. Place the rolled truffles on wax paper on a cookie sheet and into the freezer for an hour. Roll in cocoa powder.

Coconut Truffles
Follow Basic Truffle recipe, except substitute 1 ½ teaspoons Coconut extract for Vanilla extract. Place the rolled truffles on wax paper on a cookie sheet and into the freezer for an hour. Roll in toasted coconut.

Basic Truffles
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Ingredients
  1. 1 8-ounce package cream cheese, room temperature
  2. 2 cups confectioners’ sugar, sifted
  3. 3 cups semisweet chocolate, melted
  4. 2 teaspoons vanilla extract
  5. Dash of sea salt
Instructions
  1. In a large bowl, beat the cream cheese until it is smooth. Gradually beat in the confectioners' sugar until both are well blended. Stir in the melted chocolate and vanilla extract until it is completely incorporated.
  2. Refrigerate for about 1 hour.
  3. Shape into 1 inch balls.
  4. Make-ahead tip: Dark, white or milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometime labeled "almond bark" or "candy coating" and is often sold in bulk packages (1 to 1-1/2 pounds). It is the product used for dipping chocolate. A substitute for 6 ounces chocolate coating would be 1 cup (6 ounces) semisweet, dark or white chocolate chips and 1 tablespoon shortening melted together. Truffles can be frozen for several months before dipping in chocolate. Thaw in the refrigerator before dipping.
Notes
  1. Raspberry Truffles
  2. Follow Basic Truffle recipe, except substitute 1 ½ teaspoons Raspberry extract for Vanilla extract. Place the rolled truffles on wax paper on a cookie sheet and into the freezer for an hour. Roll in cocoa powder.
  3. Coconut Truffles
  4. Follow Basic Truffle recipe, except substitute 1 ½ teaspoons Coconut extract for Vanilla extract. Place the rolled truffles on wax paper on a cookie sheet and into the freezer for an hour. Roll in toasted coconut.
Chef Ursula http://www.chefursula.com/

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