Cheater Chocolate Truffles
When we think of truffles, most people think of the decadent, crazy-rich, ooey-gooey chocolate treat displayed in the windows of fancy-pants confectioners. This is the exact same thing – minus the fancy pants. We’ve replaced the traditional ganache base with one that takes about a half the time and a tenth of the skill level. Basically, you get a bunch of chocolate together, stir in some cream cheese, and roll it in something pretty. In your face, Wonka.
What You'll Need:
1 cup semisweet chocolate chips
1 cup milk chocolate
1 cup dark chocolate
1 cup confectioners sugar
1 8 oz. package cream cheese
Topping Options: Cocoa powder, espresso, coconut, sprinkles, sliced almonds, corn flakes, marbles, telephones, junk mail – you get the picture?
Step 1: Place a slab of cream cheese into a mixing bowl.
Step 2: Add the confectioner's sugar.
Step 3: Cream the two together. This will be more like mashing at first, but it’ll start to smooth out after a minute.
Step 4: Melt all three chocolates together in a saucepan and whisk until combined.
Try your very best not to eat everything right now.
Step 5: Pour melted chocolate over cream cheese mixture.
Step 6: Stir until well combined. (A rubber spatula is your best friend, here.)
Step 7: Let your chocolate chill in the fridge for about an hour (30 mins in the freezer, if you’re in a hurry). Note that this base will keep in the freezer for up to a month. As you’ll see, a little goes a long way, so you may have some left over — keep it.
Step 8: Using a tablespoon or melon-baller, scoop a lump of chocolate out of the bowl. Have your toppings ready!
Step 9: Roll the chocolate into a ball-ish shape. The heat from your hands will soften the mixture and allow you to mold it as you go.
Step 10: Roll the truffle in your topping of choice. Often, it’s easier to perfect the ball shape during this step.
But honestly – who cares if it’s an imperfect sphere? There is no such thing as an imperfect truffle.
- 3 of 3