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Wednesday, November 19, 2008

Simply Sensational Truffles

This recipe is from Kraft. I was impressed that they were so good, with so few ingredients! I also typically use Ghirardelli chocolate, but I used the Baker's chocolate that was in the recipe and it turned out just fine. I suppose you could use either.

2 1/2 pkg Baker's semisweet chocolate (20 squares)
1 8-oz pkg Philadelphia cream cheese, softened
toppings (chopped pecans, sprinkles, etc. Finely chopped pecans are shown.)

Melt 8 chocolate squares by microwaving in a Pyrex container for 30 seconds, turning, and microwaving 30 seconds more. Stir. (You can put it in for more time if your microwave isn't as hot as mine.) Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.

Shape into 36 balls. (This will be terribly messy -- the mixture will be hard and will be melting in your hands. Don't worry. They will turn out.) Place on a wax paper or parchment-covered baking sheet.

Melt remaining chocolate. Use fork or spoon to dip truffles. Return to baking sheet. Decorate and refrigerate.



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