I am seeing a theme in my posts. Apparently I make a lot of chocolate things. I was flipping through an appliance cookbook and realized very little had to be changed in this recipe. Watch out! They are very rich, so I suggest making them with the intention of sharing with others :-).
8 oz. cream cheese (I used Tofutti but Daiya has a great taste too.)
1/4 c. Smart Balance butter, room temperature
1 tsp vanilla
2/3 tsp salt
2/3 c. cocoa powder
3 1/2 c. powdered sugar
1/2 c. chopped walnuts or pecans (We liked pecans the best.)
I used a stand mixer for this whole process, but you could probably do it with a hand mixer.
Cream together the cream cheese and butter. Add the vanilla, salt, and cocoa and continue whipping. Add the powdered sugar one cup at a time and continue to whip it until it is creamy and combined. Use a spoon to help you scoop about 1 T. together into a ball. You can just put them in clumps and shape them after they are cooled.
Freeze for one hour and then reshape as needed. Roll in chopped nuts.
I left some without nuts and they still tasted good. I think they would also be delicious if dipped in baking chocolate, but I didn’t try it this time.
Recipe adapted from Hamilton Beach Recipes and User Guide p. 26.
I know, right? Weird source. By the way, if you are in need of a stand mixer, I have found that my Hamilton Beach one works well so far.
One thought on “Chocolate Truffles”
Simple and delicious. Thanks for sharing.