Cream Cheese Chocolate Truffles
Makes 25-30 truffles
Ingredients
4 oz cream cheese, softened
1 1/2 cups confectioners' sugar
1 1/2 cups semi-sweet chocolate chips, melted (milk chocolate will work as well; I used a mix of the two)
3/4 tsp orange liqueur (I used Grand Marnier; sub in an equal amount of vanilla extract if you prefer)
1/2 cup crushed walnuts or hazelnuts
1/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
Directions
Add the cream cheese to a medium bowl and beat with an electric hand mixer on low-to-medium speed until smooth, 1-2 minutes.
On low speed, slowly add in the confectioners' sugar, then increase the speed to medium (if necessary) and beat until smooth, 3-5 minutes.
Add in the melted chocolate and vanilla and mix everything is incorporated, then cover and refrigerate truffle mix 1 hour.
Place coca powder in a small bowl or shallow pan. Place confectioners’ sugar in a second small bowl or shallow pan. Place nuts in a small prep bowl.
Working with roughly 1 teaspoon of the truffle mixture at a time, roll into 1-inch balls with your hands. Don't try to make them perfectly round, go for a slightly rough shape. Set each truffle aside until you've rolled all the mixture into balls.
Place three or four truffles in the cocoa powder and roll around to cover, then tap them gently on the bowl/pan edge to knock off any excess. Do the same for the confectioners’ sugar coating. For the nut coating, simply gently press a small amount of nuts into the surface of each truffle, using the palms of your hands.
Recipe based on Cream Cheese Chocolate Truffles at NatashasKitchen.com
Makes 25-30 truffles
Ingredients
4 oz cream cheese, softened
1 1/2 cups confectioners' sugar
1 1/2 cups semi-sweet chocolate chips, melted (milk chocolate will work as well; I used a mix of the two)
3/4 tsp orange liqueur (I used Grand Marnier; sub in an equal amount of vanilla extract if you prefer)
1/2 cup crushed walnuts or hazelnuts
1/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
Directions
Add the cream cheese to a medium bowl and beat with an electric hand mixer on low-to-medium speed until smooth, 1-2 minutes.
On low speed, slowly add in the confectioners' sugar, then increase the speed to medium (if necessary) and beat until smooth, 3-5 minutes.
Add in the melted chocolate and vanilla and mix everything is incorporated, then cover and refrigerate truffle mix 1 hour.
Place coca powder in a small bowl or shallow pan. Place confectioners’ sugar in a second small bowl or shallow pan. Place nuts in a small prep bowl.
Working with roughly 1 teaspoon of the truffle mixture at a time, roll into 1-inch balls with your hands. Don't try to make them perfectly round, go for a slightly rough shape. Set each truffle aside until you've rolled all the mixture into balls.
Place three or four truffles in the cocoa powder and roll around to cover, then tap them gently on the bowl/pan edge to knock off any excess. Do the same for the confectioners’ sugar coating. For the nut coating, simply gently press a small amount of nuts into the surface of each truffle, using the palms of your hands.
Recipe based on Cream Cheese Chocolate Truffles at NatashasKitchen.com