How to Make Luscious Chocolate-Cream Cheese Truffles

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Chocolates are about the most traditional gift you can give for Valentine's day, and for good reason: they're yummy! There's something about the cheesy heart-shaped box, though, that says you just didn't put thought into your loved one's gift this year. Instead, why not make some homemade, sinful chocolate-cream cheese truffles and let your lover know you really care?

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Instructions

Difficulty: Moderate

Things You’ll Need:

8 oz (1 pkg) cream cheese, softened
3 c powdered sugar
16 oz semi sweet chocolate chips, melted
3 T liqueur or flavoring (hazelnut, cherry, coffee, or orange all go especially well with chocolate)

Step1

Melt 12 oz of chocolate in the microwave or by setting over a bath of simmering water. Chocolate burns easily, so keep an eye on it. Make sure no moisture gets into the melting chocolate, or it will seize up and be ruined.

Step2

Beat cream cheese until fluffy. Slowly beat in powdered sugar. The mixture will be pretty stiff.

Step3

Add flavoring or liqueur and continue beating until incorporated (you can separate the mixture into a few different batches, and add a different flavoring to each, if you like.)

Step4

Pour in melted chocolate and continue beating until incorporated.

Step5

Roll mixture into balls the size of a large walnut. Set on a cookie sheet lined with parchment paper until cool. The candies will be pretty firm to the touch.

Step6

Melt the remaining chocolate. Use a fork to dip each candy into the melted chocolate. Allow excess to drip back into bowl, and replace candies on parchment paper. Allow to cool.

Step7

Package candies in a pretty tin or box, affix a ribbon, and present to your beloved.

Tips & Warnings

Instead of dipping in melted chocolate, you can roll the candies in chopped nuts, powdered sugar, cocoa, or shredded coconut.
Experiment! Instead of semi-sweet chocolate, try white chocolate (delish with a raspberry filling) or dark chocolate (great with mint).
This makes a LOT of candy, and it's very rich. I usually halve the recipe.