Comida Kraft
Recipe Box

Simply Sensational Truffles

No referer *
Prep Time
30
min.
Total Time
2
hr.
30
min.
Servings

18 servings, 2 truffles each

Sensational really is the best word for these bite-size chocolate truffles—and you’ll be surprised at how simple they are to make!

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What You Need

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Make It

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  • Melt 8 oz. chocolate as directed on package. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate 1 hour or until firm.
  • Shape chocolate mixture into 36 balls; place on waxed paper-covered rimmed baking sheet.
  • Melt remaining chocolate. Use fork to dip truffles in chocolate; return to prepared baking sheet. Add decorations as desired. Refrigerate 1 hour.

Size Wise

Chocolate truffles are rolled in a variety of coatings for a sweet treat that is perfect for gift-giving or for serving on a special occasion.

Special Extra

Add 1 to 2 tsp. of your favorite extract, such as peppermint, rum or almond; or 1/4 cup of your favorite liqueur, such as orange or raspberry, to the chocolate mixture before shaping into balls.

How to Store Truffles

Store in tightly covered container in refrigerator.

Servings

  • 18 servings, 2 truffles each

Nutritional Information

Serving Size 18 servings, 2 truffles each
AMOUNT PER SERVING
Calories 210
Total fat 15g
Saturated fat 9g
Cholesterol 15mg
Sodium 55mg
Carbohydrate 21g
Dietary fiber 3g
Sugars 16g
Protein 3g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This recipe was pretty good; you can't beat the simplicity of just two ingredients. This recipe was pretty good; you can't beat the simplicity of just two ingredients. Dipping the truffles is very tricky though; they seemed a little too soft even after being refrigerated after shaping them to try to help with that. They wanted to stick to the fork, and maybe my melted chocolate was just too warm but they started melting in the chocolate too, which changed the consistency of the chocolate to the point that I gave up and rolled the rest in powdered sugar. I'm sure with some practice though my results would be better as far as appearances go for these. Despite not being as pretty as the pictures they are still very tasty!
Date published: 2008-10-30
Rated 4 out of 5 by from Elegant and delicious. Elegant and delicious. When making them chill the candy "dough" before making into balls. Place on waxpaper on a cookie sheet and melt your chocolate to dip. Instead of a fork I poked one toothpick in the top and dipped and used a spatula to cover the top. Then transfer to the wax paper by sliding off the toothpick with the spatula. You can fill in the little hole with the chocolate on the spatula as well as make a quick little swirl. I also added cherry flavor to one batch that was very tasty. Dont recommend decorating the top with piping gel. Too messy to store them - stick with candy cane, nuts, sprinkles, etc
Date published: 2008-12-11
Rated 5 out of 5 by from Was a bit surprised at the amount of chocolate squares called for, but got everything ready and was... Was a bit surprised at the amount of chocolate squares called for, but got everything ready and was prepared to make these for a baby shower. As suggested, prepared choc and cream cheese the night before, set on cookie sheet with a melon baller and left in frig for the night. Next morning, melted some dark choc bits, white choc bits, semi sweet bits, had Ghiradelli cocoa power, Nestles powder, conf sugar, nuts, cherries. Swirled balls of choc in various coverings, added nuts, cherries, sprinkles. Only problem I had was adding a bit of almond extract to melted choc and it came "untempered". These are very very rich, but the cream cheese cuts the sweetness. Messy, but easy to make.
Date published: 2009-12-11
Rated 4 out of 5 by from Here's how I changed it - I added 1 tsp Vanilla to the cream cheese & chocolate mix, and then... Here's how I changed it - I added 1 tsp Vanilla to the cream cheese & chocolate mix, and then refrigerated that over night... made evening it was just easier for me. Next morning I scooped balls out with a 1/2 tsp spoon, made over 36 balls this way and was just the right size, I then refrigerated them again for a few hours. I added 1 tsp vanilla and 1 tablespoon powdered sugar to the melted chocolate coating. I rolled the balls in the coating and then rerefrigerated... chocolate set up wonderfully, wasn't too sweet or too bitter... went over well with my family even the non-chocolate lovers.
Date published: 2009-01-08
Rated 5 out of 5 by from This is a great recipe. This is a great recipe. Just a few tips that I liked alot. I used dark and white chocolate to dip them in. I rolled the pre-dipped balls in orange and rasberry extract and pop-rocks for fun flare. They were great and everyone loves them! The only problem I had was I couldn't make them very pretty. The mixture melted and became gooey before I could shape them. Any suggestions? I tried freezing them before shaping and after shaping but the chocolate dip made them too warm. I also tried dipping my hands in the ice water between balls but it didn't help that much. Still a great recipe.
Date published: 2008-12-21
Rated 5 out of 5 by from These are out of sight. These are out of sight. Yes, they will make a mess of your hands but who cares? That good. The cream cheese and chocolate make a very good "cheat" for truffle filling. And they say any real chocolate fan will not eat anything but semi or bittersweet...and I agree. Don't make subs, embrace the flavor of pure chocolate! (although I've had the white chocolate oreo ones and they are very good too--supersweet but good). anyway, I followed this recipe to a tee and decorated with christmas colored non pareil sprinkles and dropped them in a mini muffin liner to serve. Pretty presentation and I was lucky to grab the last one at the party. one note--you can roll them small, the chocolate coating adds a lot of volume.
Date published: 2009-12-13
Rated 2 out of 5 by from First off, these take WAY longer to make than the recipe states. First off, these take WAY longer to make than the recipe states. I was making these for hours! Also, I didn't care much for the semi-sweet chocolate, it was quite bitter. Definately recommend making the mix, freezing, scooping, freezing, shaping into balls, freezing, then dipping. If not, the mixture becomes sticky and too gooey to work with. I did get 36 truffles out of my mixture, but they are small, which is okay because they are EXTREMELY rich. Don't know if I would make again or not. I was frustrated with this recipe before I was even done making the truffles.
Date published: 2008-12-21
Rated 4 out of 5 by from I really enjoyed making the truffles although they did not turn out as pretty as the ones pictured. I really enjoyed making the truffles although they did not turn out as pretty as the ones pictured. I purchased a mini ice cream scooper at a local cooking shop that helped me make 36 little balls. May trouble started when I started coating them. I would have had a better experience had I known that the chocolate used to coat the truffles can melt the truffle if it gets too hot. I ended up with about half chocolate coated truffles before they started to melt. The rest got coated with cocoa powder. Not bad for a first timer. Can't wait to try again.
Date published: 2008-12-24
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