These chocolate cream cheese truffles are SUPER chocolatey and incredibly easy to make! You only need 4 ingredients to make them: cream cheese, cocoa powder, powdered sugar, and whatever you want to roll them in. Yum!
Yes, I’m back! From my longest blogging break ever! So where have I been? Well, not in the kitchen…
First, I was a bit sick. Nothing too serious. Just a case of the sniffles – which completely ROBBED me of my sense of taste. For about a week, I couldn’t taste anything! And the Rocking Rebel, who is always especially considerate when I’m feeling a little under the weather, bought me a croissant for breakfast almost every day. But I couldn’t even taste them! Boo. I hate that. Feeing sick and not being able to at least enjoy my food.
And then, after I got better, Baby Boy got a bit sick, too. Again, nothing too serious. Just a cold. But it made him a bit cranky and he didn’t like to play by himself a lot, so I spend a lot of time playing with him.
Oh, AND I’ve been working a bit more. I’m currently managing a friend’s website, and my sister-in-law, who is a literary translator, asked me to review some of her work before she sent it out to her editor. Small jobs, all in all, but they kept me busy nonetheless.
But now I’m back. With truffles!
These truffles and I go way back. My youngest sister and I have been making these for years!
I first made them when I was, what, 9? Which means that my sister was about 2. I read about them in a children’s cookbook I got from the library, called ‘My First Cook Book’, and obviously I had to make them. It was actually the first time I made anything with cream cheese (fun fact of the day!).
Anyway, to make a potentially very long story short, we made them. We kneaded the dough with our hands. We licked our fingers. We found truffle heaven. We’ve made them about a hundred times since.
Seriously, these truffles are good! And I like the fact that they’re made with cream cheese. Is it just me, or are ganache based truffles just hard work? Making the ganache, cooling the ganache, making sure it has the right temperature to roll it into balls… Hard work!
These truffles are easy, because you don’t have to get the temperature just right for rolling. Oh, and you don’t even have to use the stove, which indeed means that you can get your kids to make these. All you need to make these truffles is a bowl, cream cheese, cocoa powder and powdered sugar. There’s no need to chill the dough and you can roll the truffles immediately. No need to chill the truffles after rolling either. Soooo much easier to make than ganache truffles!
But what about flavor? Well, ganache truffles are good and chocolatey and everything, but these truffles taste like super chocolatey cream cheese frosting. There is the tang of the cream cheese, but they definitely have an INCREDIBLE chocolate kick. Especially is you roll them in cocoa powder!
By the way, don’t you just love the velvety look of those cocoa powder covered truffles? They look so fancy. Like I made an effort. Love the look of the coconut covered truffles too, though. They look super Christmasy. But, honestly, the chocolate sprinkle covered truffles are definitely my favorites. Pure nostalgia ????
Make these for Christmas, guys. Or for New Year’s Eve. You won’t regret it!
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- 200g (or 7 ounces) cream cheese, softened at room temperature
- 200g (or 1½ cup + 5 teaspoons) powdered sugar
- 100g (or ¾ cup + 5 teaspoons) Dutch-processed cocoa powder
- chocolate sprinkles, cocoa powder, or desiccated coconut for rolling.
- Add the cream cheese to a medium-sized bowl and beat with a mixer fitted with whisk attachments until creamy and fluffy.
- Add the powdered sugar and cocoa powder and, using a fork, mash everything together until the dry ingredients have absorbed the cream cheese and the mixture is no longer powdery.
- Using just one of your hands, knead the mixture until well-combined and the dough comes together. You should be able to form it into a rough ball. You can also use a wooden spoon or a mixer for this, which is definitely the way to go if you don't like getting your hands dirty, but I've always done it like this.
- Divide the dough into about 20 equal chunks. Roll into balls. Washing your hands after rolling every six truffles or so makes the rolling a lot easier. Roll the balls into cocoa powder, chocolate sprinkles, or desiccated coconut.
- Serve immediately or store in an airtight container on the fridge until you're ready to serve them. The truffles keep for 3-5 days in the fridge.