Peanut Free Chocolate Truffles with Cream Cheese Recipe
So today I’m going to make another sort of truffles. These are simple chocolate truffles with cream cheese.
Ingredients:
2-1/2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate, divided
1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened
1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened
Directions
Melt the 8 chocolate squares as directed on package or read here how to melt chocolate nicely.
- In a medium size bowl, beat the cream cheese with a mixer until creamy. Blend in melted chocolate.
- Refrigerate for about 1 hour until firm.
- Prepare your baking sheet with waxed paper. Shape chocolate mixture into 36 balls using 2 tsp for each.
- Melt remaining choclate. Use a 2 forks to dip truffles and scrape the extra choclate against the edge of the pan so that in goes through the fork and all you have is a nice covered truffle ball. Decorate as desired and refrigerate for 1 hour until chocolate is firm. Store in tightly covered container in refrigerator.
***In the last step above where you are melting the chocolate for dipping the truffles, it is best to temper the chocolate to get a nice harder and shiny coating, otherwise your truffles will have a sticky wet chocolate coating and can be messy when eating.
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I tried this recipe at home, THANK YOU SO MUCH PEANUT FREE GIRL ! It was delicious and awesome, my son is allergic to nut, and most of these sweets contain it. This recipe is the best.