SR's Cream Cheese Truffles
- Minutes to Prepare:
- Number of Servings: 40
Ingredients
6 - 8 oz cream cheese, softened1 bag of Semi-Sweet Chocolate chips (about 12 oz or less)2.5 cups powdered sugar, sifted1.5 teaspoons vanilla extracta little milk if neededcoconut, cookie sprinkles, graham cracker crumbs, chopped nuts (any kind), crushed bran flakes
Beat the softened cream cheese til fluffy. Add small amounts of powdered sugar as you continue to beat, Add the vanilla.
Melt the chocolate chips either on top of the stove or in the microwave. Add the melted chocolate to the powdered sugar/cream cheese mixture, combine well. If the mixture is too thick, you can add a very small amount of whole milk or half and half to make it workable.
I don't refrigerate before I make the balls, I find it easier to handle without being cold. Now you're ready to make balls about 1" in size from the mixture. I make 5 or more at a time then roll them in whatever I have to cover them. Use a teaspoon, and scoop out some of the chocolate mixture. Take it off the spoon and roll it in your palm. Make it round or egg-shaped for Easter. Small amounts work better than large clunky ones.
In small bowls put whatever ingredients you want to roll the balls in -- each in a separate bowl. I use shredded coconut or coconut chips, chopped peanuts or any kind of chopped nuts, graham cracker crumbs, cookie sprinkles, even crushed bran flakes. Use your imagination.
Put the finished balls or eggs on a cookie sheet. After you make them all, put the cookie sheet in the fridge for about an hour. Then transfer them to a sealed container and put in your freezer.
This makes about 40 or 45 small round balls or eggs depending on the size you make them.
Bon Appetite!
Number of Servings: 40
Recipe submitted by SparkPeople user SMYLEERED.
Melt the chocolate chips either on top of the stove or in the microwave. Add the melted chocolate to the powdered sugar/cream cheese mixture, combine well. If the mixture is too thick, you can add a very small amount of whole milk or half and half to make it workable.
I don't refrigerate before I make the balls, I find it easier to handle without being cold. Now you're ready to make balls about 1" in size from the mixture. I make 5 or more at a time then roll them in whatever I have to cover them. Use a teaspoon, and scoop out some of the chocolate mixture. Take it off the spoon and roll it in your palm. Make it round or egg-shaped for Easter. Small amounts work better than large clunky ones.
In small bowls put whatever ingredients you want to roll the balls in -- each in a separate bowl. I use shredded coconut or coconut chips, chopped peanuts or any kind of chopped nuts, graham cracker crumbs, cookie sprinkles, even crushed bran flakes. Use your imagination.
Put the finished balls or eggs on a cookie sheet. After you make them all, put the cookie sheet in the fridge for about an hour. Then transfer them to a sealed container and put in your freezer.
This makes about 40 or 45 small round balls or eggs depending on the size you make them.
Bon Appetite!
Number of Servings: 40
Recipe submitted by SparkPeople user SMYLEERED.
Nutritional Info Amount Per Serving
- Calories: 83.8
- Total Fat: 4.5 g
- Cholesterol: 6.2 mg
- Sodium: 17.8 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 0.5 g
- Protein: 0.8 g
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