Easy Chocolate Truffles

Makes about 60 truffles
Prep time: 1 hour

1 package (8 ounces) cream cheese
3 cups powdered sugar
3 cups semi-sweet chocolate chips
Toppings* (unsweetened cocoa powder, crushed pistachios, etc.)

*Tip: You can coat truffles in just about anything, like shredded coconut, cinnamon, crushed peppermint candies and cookie crumbs, to name a few. To intensify the flavor, add natural extracts—vanilla, almond, hazelnut and cherry are especially yummy with chocolate.


  1. In a large mixing bowl, beat cream cheese with handheld or stand mixer until smooth. Gradually add powdered sugar, beating well. Mix in flavored extract, if desired.
  2. Melt chocolate. Create a double boiler by boiling a pot of hot water and placing a heat-safe bowl on top, or use your microwave to melt the chocolate.
  3. Add melted chocolate to cream cheese mixture and stir well.
  4. Refrigerate truffle mixture for at least one hour, then mold into 1” balls.
  5. Fill small bowls with toppings, then roll truffles in toppings to coat. Transfer to paper cupcake liners, then refrigerate until ready to serve.

Tip: If time’s tight, freeze the truffle mixture for 10 minutes, mold, then roll in toppings and refrigerate until ready to serve.

From Martha Stewart 

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