Creamy, decadent truffles made with only four ingredients! These chocolate cream cheese truffles are super soft on the inside and are coated in a crisp chocolate shell. Flavour and decorate however you like, no one will believe they are homemade!
I have been making these chocolate cream cheese truffles for Christmas every year for at least ten years.
I almost always make a triple batch, in at least six flavours, and make up boxes to give to friends and neighbours. These truffles are so good that people don’t usually believe they are homemade.
The base of these truffles is made with cream cheese, powdered sugar and melted chocolate. Then you can add various flavour extracts, ground coffee, or even liqueur to make them any flavour you want.
Dip them in some melted chocolate for a crisp chocolate shell, or keep things really simple by rolling them in some chocolate sprinkles, cocoa powder or nuts.
Despite using a full block of cream cheese, these truffles don’t have a strong cream cheese flavour. If you are going to flavour the truffles, you may not notice the cream cheese at all. But it does give them a nice, soft texture that will hold its shape when formed into balls.
Just know that once you make these your family will be asking for them every year!
Why this recipe works
This recipe uses simple ingredients and does not require any fancy technique to create successful truffles.
You don’t need to worry about temperatures, or tempering the chocolate, so this recipe will work great even if you are a beginner.
You can use the base recipe as is for simple chocolate truffles, or you can get creative and flavour the truffle mixture any way you want.
By simply adding a teaspoon or two of flavour extracts you can have endless truffle varieties with just one recipe.
There are only four ingredients that are required to make these truffles.
- Cream cheese – I use full fat, block cream cheese as I find this gives the truffles the best flavour and texture.
- Powdered sugar
- Chocolate chips – choose a good quality chip. I like to use a mix of semi-sweet and dark, but you can use whatever you prefer.
- Chocolate melting wafers – Milk, dark or white. Be sure to choose melting wafers that are made with real chocolate and not simply chocolate flavoured. Yes, there are actually chocolate candy melts that are not actually chocolate!
Optional ingredients include flavour extract, sprinkles, or other candy decorations.
Begin by beating the cream cheese, then slowly add the powdered sugar and beat until light and fluffy.
Melt the chocolate chips in a double boiler over the stove, or the microwave, then add to the cream cheese mixture and mix until smooth.
If you want different flavours, you can add a teaspoon or two of extract. Or divide the batter and make several flavours.
Place the bowl in the fridge for 20-30 minutes to allow the filling to firm up so you can roll it.
Remove the truffle filling from the fridge and roll into balls between 1/2 and 1 inch in size and place on a baking sheet lined with a silicone mat. I like to use a melon baller as it is the perfect size.
Expert Tip – Wearing rubber gloves, or coating your hands in a bit of coconut oil will make the truffle balls easier and less messy to roll.
Next, melt the candy melts and then dip the truffle balls in the melted chocolate. You can lower the truffle into the chocolate with a fork or use a chocolate dipping tool.
Move back to the silicone baking sheet to allow the chocolate shell to harden. If you want to decorate with sprinkles, do so before the chocolate sets.
How to Melt Chocolate In the Microwave
To melt the chocolate in the microwave, place the chocolate chips or melting wafers in a microwave safe bowl, making sure there is room to stir.
Place the bowl in the microwave and microwave at 15 second intervals. Remove the bowl between each interval and stir.
When the chocolate is almost completely melted reduce the intervals to 5 seconds to avoid burning the chocolate.
How to Melt Chocolate on the Stove Top
Melting chocolate on the stove is really easy. It takes a bit longer than the microwave, but it is actually my preferred method.
When you melt chocolate on the stove you have much more control over the melt.
You can either use a double boiler, or you can simply use a glass or metal bowl over a pot of simmering water. Just make sure the bowl is a bit bigger than the rim of the pot.
Fill the pot with a couple inches of water and place the bowl on top. Place the chocolate in the bowl and heat on medium-low heat. Once you notice the chocolate is beginning to melt stir with a wooden spoon or rubber spatula until it is melted and smooth.
Make sure you do not get any water in the chocolate or it will seize.
Once the chocolate is melted, remove the pot from the stove, leaving the bowl in place. If you are using the chocolate for dipping or drizzling, keeping the bowl over the hot water will help it stay melted and smooth while you work.
Homemade Truffle Flavour Variations
While these truffles are perfectly delicious as they are, you can use this basic recipe to make endless flavour variations. Here are just a few ideas to get you started.
Mint truffles – Stir two teaspoons of mint extract into the truffle filling.
Coffee (Mocha) Truffles – Add one tablespoon of finely ground coffee to the truffle filling. Top each truffle with a whole coffee bean.
Orange truffles – Stir one or two teaspoons of orange extract into the truffle filling.
Irish cream truffles – Increase the powdered sugar and melted chocolate in the filling by half cup each and add two to three tablespoons of Irish cream.
Do you want to make these extra special? Try making your own homemade Irish cream to flavour these truffles. A bottle of the Irish cream and a box of truffles would also make a great gift!
Yes. Because the filling is made with cream cheese, and they are not cooked, these should be stored in the refrigerator.
Just bring them out 5 to 10 minutes before you are ready to serve.
These will keep in the refrigerator for a few weeks. You can also store them for months in an airtight container in the freezer.
More Easy Sweet Treats
Chocolate Cream Cheese Truffles
- 8 oz Brick style cream cheese softened
- 2 Cups Powdered sugar
- 2 Cups Chocolate chips dark, semi-sweet, milk or a mix
- 1 Cup Chocolate candy melts Dark, milk or white
- Sprinkles optional
- Begin by beating the cream cheese in a large bowl, then slowly add the powdered sugar and beat until light and fluffy.
- Melt the chocolate chips in a double boiler over the stove, or the microwave, then add to the cream cheese mixture and mix until smooth.
- If you want different flavours, you can add a teaspoon or two of extract. Or divide the batter and make several flavours.
- Place the bowl in the fridge for 20-30 minutes to allow the filling to firm up so you can roll it.
- Melt the chocolate candy melts in the microwave or double boiler and then dip the truffle balls in the melted chocolate. You can lower the truffle into the chocolate with a fork or use a chocolate dipping tool.
- Move back to the silicone baking sheet to allow the chocolate shell to harden. If you want to decorate with sprinkles, do so before the chocolate sets.
- Once the shell has hardened, move the truffles to an air tight container and store in the refrigerator.
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