Easy, Decadent Truffles…Did I mention they are EASY??

Easy & Decadent Truffles (gluten-free) | the Baking Beauties

These Easy and Decadent Truffles are SOOO good! I made them last year, but don’t remember them being as good as they are this year. Maybe that’s because this year, instead of vanilla, I used maple flavouring. Wow! Delicious! These truffles are easy to make, and are melt-in-your-mouth good! Let me know what flavour combinations you come up with!

 

Easy, Decadent Truffles...Did I mention they are EASY??
Author: 
 
Ingredients
  • 1 (8 ounce) package cream cheese, softened
  • 2 cups confectioners' sugar, sifted
  • 2 cups semisweet chocolate chips, melted
  • 1 1/2 teaspoons vanilla (or other flavouring, maple is really good)
Instructions
  1. 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.
  2. You can roll your truffles in chopped nuts, icing sugar, cocoa powder, candy sprinkles, coconut or leave them plain. I decided to try dipping mine in chocolate, and that worked great.
  3. I melted 1 cup of milk chocolate chips with 1 tsp vegetable shortening. After freezing the shaped truffles for a while, I used a fork & dipped them into the melted chocolate. After shaking off the excess chocolate, I placed them on a wax paper lined baking sheet, sprinkled with chopped pecans, and let sit until hardened. Truffles can be stored in an airtight container in the fridge.
Notes
Source: Based on a recipe from AllRecipes

 

 

Comments

  1. Colleen says

    Easy and decadent … what could be better?! So many cookies/treats to add to the Christmas baking list for next year!

    I hope you’re all enjoying the preparations. Merry Christmas!

  2. Jeanine says

    Betty, the recipe says it makes 60 truffles, but using the smallest cookie scoop from Pampered Chef, I’d say I got maybe 40 to 50? A good chunk of them are gone already (cookie platters, NOT just me eating them, lol), so I’m not sure how many it made. You may need more like 1 1/2 cups of chocolate to melt too, to make sure you have enough. With the leftover melted chocolate, I dipped some biscotti. :)

  3. betty r says

    Thanks! I didn’t get around to making them for Christmas..maybe in the new year..I want to make these sometime for sure.
    Are you done now with baking for Christmas?? My steam has run out..grin

  4. Linda Lawrence says

    I am going to try these with peanut butter chips in the blend and dipped in chocolate. Then I may need a new pair of runners…. 😉

  5. Jess says

    These are gluten free as well? (I know the header says gluten free recipes, but I’ve notice a lot of your recipe titles specify gluten free). I only ask cause they aren’t for me.

    • says

      I’ve only frozen them for short amounts of time – I think if you wanted to freeze them, I wonder if the melting wafers wouldn’t be a better option than chocolate chips? I’d just be worried that the chocolate would turn whitish, but I’m not sure. I’ve had them in the fridge for 2 weeks though (when I hid them really well) without a problem. Nothing there to go bad, really, as long as they are in the fridge.

  6. margie says

    I made these today. They are yummy! I dipped them in milk chocolate and dipped some in white chocolate. I sprinkled green and red sugar on them. They came out perfect! Thanks for the recipe!

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