Truffles!

Go to the store. Buy cream cheese and chocolate. Voila! Truffles! Ok, so you need a little more than that to make them truly interesting, but they’re absolutely delicious plain as well. Maybe my favorite thing about making truffles is how messy things get. You feel like a kid playing in the mud! Here’s what you’ll need:








16 oz (2 Boxes) Cream Cheese (don’t skimp! Reduced Fat just isn’t as satisfying in these!)
3 8oz Boxes Baker’s Semi-Sweet Chocolate Baking Squares
Toppings (get creative!)
Crushed Candy Canes
Powdered Sugar
Peanut Butter (Fan Favorite)
Crushed Heath Bars

Truffle Center
Melt 1 Box Baker’s Chocolate Squares according to the directions on the package. (As with my Chocolate Peanut Butter Bars, I just use a microwave. Go ahead and get all fancy with a double boiler if you must.) Blend Cream Cheese and melted chocolate until creamy. Put mixture in the freezer for 10 minutes. Cover a large cookie sheet with waxed paper. Remove from freezer and, using either a melon ball scoop, cookie scoop or just your hands with a little water on them, form tablespoon-sized balls and place on cookie sheet. Put truffles in the freezer for at least 30 minutes.


*You can make these on one day and then coat them the next. The colder they are, the easier the coating process!

Coating and Decorating
Prepare your toppings (crush the candy canes, etc.). If you want to make peanut butter truffles, see below for additional instructions. Melt remaining 2 boxes of Baker’s Chocolate Squares. Dip Truffles in melted chocolate and topping of your choice, and return to baking sheet. Return sheet to freezer for at least another 30 minutes. Serve as cold as possible!



Peanut Butter Truffles
Depending on how many peanut butter truffles you’ll be making, put about ½ Cup of Peanut Butter in the microwave and heat for approximately 30 seconds, or until slightly melted. Dip Truffle first in melted peanut butter, then in chocolate. Top with a dollop of Peanut Butter.