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Baker's One Bowl Chocolate Truffles

Baker's One Bowl Chocolate Truffles

Ingredients

Truffles

  • 1 package (8 squares) BAKER'S Semi-Sweet Baking Chocolate
  • 4 ounces (1/2 of 8-ounce package) PHILADELPHIA Cream Cheese, softened
  • 1 (8 ounce) tub COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed

Suggested coatings

  • Powdered sugar
  • Finely chopped PLANTERS Pecans, toasted
  • BAKER'S ANGEL FLAKE Coconut, grated
  • BAKER'S Semi-Sweet Baking Chocolate unsweetened cocoa powder
  • Colored sprinkles

Instructions

  1. Microwave chocolate in large microwaveable bowl on HIGH 2 minutes or until chocolate is almost melted.
  2. Stir with wire whisk until chocolate is completely melted.
  3. Add cream cheese; stir until cream cheese is completely melted and mixture is well blended.
  4. Cool to room temperature.
  5. Gently stir in whipped topping. Refrigerate 2 hours or until mixture is firm enough to handle.
  6. Scoop chocolate mixture into 1-inch balls with melon baller; place on waxed paper-covered baking sheets. Refrigerate at least 1 hour.
  7. Roll in suggested coatings, working with a few truffles at a time. (Truffles do not need to be perfectly round and smooth - slightly rough appearance is considered typical.)
  8. Store in tightly covered container in refrigerator.

Yield: about 6 dozen or 18 servings, four truffles each

Size-Wise: Chocolate truffles are rolled in a variety of coatings for a sweet treat that is perfect for gift-giving or for serving on a special occasion.

Make it Easy: Roll scooped truffle mixture into 1-inch balls while coating with the toppings.

Truffle mixture softens quickly, so when rolling, only remove about 1 dozen truffles from refrigerator at a time. If truffles soften too much to roll, return to refrigerator until firm.

Nutritional Information: Calories 180 Total fat 12 g Saturated fat 10 g Cholesterol 5 mg Sodium 60 mg Carbohydrate 16 g Dietary fiber 2 g Sugars 12 g Protein 2 g Vitamin A

6 %DV Vitamin C 0 %DV Calcium 0 %DV Iron 4 %DV

Recipe and photo credit (used with permission): kraftrecipes.com


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