Friday, September 2, 2011
See details below adapted from a recipe found on Allrecipes.com:
* 1 (8 ounce) package cream cheese, softened
* 3 cups confectioners' sugar, sifted
* 3 cups Valrhona 65% dark chocolate, melted
* 1 1/2 teaspoons vanilla
* crushed almonds, chocolate flakes, sprinkles etc
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls and roll truffle in grounded almonds or whatever you wish.
Other suggestions to try: I've made an alcoholic batch by adding a some whisky to the mixture before it cools. When adding the whisky, just make sure you aren't adding too much as you won't be heating the mixture up so the alcohol definitely stays in the chocolate.
The hardest part of this recipe might just be melting chocolate. If you've never melted chocolate before, I'd suggest using chocolate chips instead of large chunks of chocolate just to make managing the melting part a bit simpler.