INGREDIENTS

• 700gr chocolate melting wafers or chocolate chips
• 236ml cream cheese, softened
• LorAnn oils for flavoring, optional
• 450gr. (approx.) chocolate for coating

INSTRUCTIONS 

1. In a microwave-safe bowl, in 30-second intervals, melt the 700gr chocolate.
2. Pour the melted chocolate over the softened cream cheese and stir until smooth and creamy.
3. Add the flavoring and mix well.
4. Cover and refrigerate for about 20 - 30 minutes.
5. Use a cookie scoop or a spoon and make about 1" balls. Place them onto a tray lined with parchment paper.
6. Refrigerate the balls for about 30 minutes or until firm enough to coat with chocolate.
7. Melt the chocolate for coating.
8. 1 lb. (approx.) chocolate for coating
9. Dip the truffle balls into chocolate and carefully place them onto a parchment-lined tray.
10. Refrigerate to harden the chocolate. Store in an airtight container at room temperature, or refrigerate if desired.

NOTES

You can use any kind of chocolate (dark, semi-sweet, milk, or white) or even a combination of dark and milk chocolate using a good brand of chocolate that melts smoothly. Store brand chocolate chips do not melt well.

Tip: Go scant rather than too heavy with chocolate when adding to the cream cheese. Too much chocolate can tend to make the truffles dry. The cream cheese is what makes them creamy.

Feel free to create any flavor of truffles that you would like. To make Raspberry truffles, add about  15 - 20 drops of LorAnn raspberry oil. To make mint truffles, add about 12 drops of creme de menthe flavor. (See the post above for more details about adding flavorings.)

To make a batch of mocha truffles, add about 4 tsp. espresso powder.

Source: Amish Heritage