"ChrissMiss" Truffles - Kraft Recipes Top
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"ChrissMiss" Truffles

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  • 1. Let cream cheese sit out to get room temperature. Cream the cream cheese with an electric beater until soft. Slowly mix in the powdered sugar until incorporated well. (About half way through you may have to use a spoon to mix. You don't want to burn out your motor! LOL!)
  • 2. Melt the chocolate chips either in a double boiler or in the microwave until smooth. Mix cream cheese mixture and chocolate until one color. Add extract or liqueur choice and mix well.
  • 3. Let mixture chill in refrigerator for 45 min to an hour.
  • 4. Take mixture out and let sit for about 30 minutes or until soft enough to roll. With a teaspoon, scoop mixture to form a bite size ball. Roll in hands and then coat in choice of topping. NOTE: If dipping in melted chocolate, I would suggest freezing the truffles for about 20 minutes or so before coating them. This will avoid them from getting too mushy in the warm chocolate. Keep stored in covered container in a cool place.

Special Equipment Needed


Variations of the truffles we have made: Bailey's coated with crushed pecans Kahlua coated with coconut Peppermint coated with powdered sugar or dipped in white chocolate tinted "mint" green Raspberry dipped in semi-sweet chocolate or white chocolate tinted pink Lemon dipped in white chocolate tinted yellow (with this flavor, rather than semi-sweet chocolate for the center, I used white chocolate.) Champagne and White Chocolate dipped in dark chocolate (Because the champagne is bubbly and the white chocolate is softer...you have to add more powdered sugar to the center. I would suggest doing a tablespoon at a time until you get the right consistency or with the gnash consistency, use a candy mold.)

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