It’s a messy, messy job but somebody has got to do it and these are so delicious and freakishly easy that you may as well be the hero. Okay?
If you don’t want to decorate your truffles, you just want them plain and simple, all you need is the following:
2 1/2 packages (20 squares) semi-sweet baker’s chocolate, divided
1 package of cream cheese, softened
But if you’d like to decorate your truffles, say, if you’re gifting these or bringing them to a holiday event, well, then you’ll also need:
unsweetened cocoa powder
Melt 8 squares of chocolate, thoroughly, in the microwave. Stirring every 40 seconds or so. (should not take more than 2 minutes to melt.)
Beat the cream cheese until creamy and do your best not to DIVE directly into the bowl. Which I would totally do, if no one was looking.
Once the cream cheese is creamy, add the melted chocolate. It will look like this which I’m pretty sure could be considered heaven. Thoughts?
Honestly, I could photograph cream cheese all day. It’s so beautiful.
Anyway. Stir thoroughly and place in fridge until firm. Firm should be anywhere between 45 minutes to 90 minutes.
Once firm, form chocolate mixture into balls and place on wax paper covered cookie sheet. Will look like this but hopefully prettier. My balls are not pretty. Well, in this photo, I hadn’t yet rolled them out yet, just scooped them out but still, I realized while making these that I’m not a good baller.
Once your balls are all round and perfect (or close to it). melt the remaining 20 squares of chocolate. You can do this in the microwave or in the double-boiler. I used the microwave this time around, but next time, I will definitely be using the double-boiler. It’s your choice.
Once the chocolate is melted, dip your refrigerated balls into the chocolate, one by one, (I used a skewer tool to dip and a spoon), place the dipped ball back onto the cookie sheet. (this was the messy part for me, by the way.)
At this point, I would add the sprinkles, that way they stay on.
Place in the refrigerator for one hour. Once cold, you can roll a few in the cocoa and the powdered sugar. I also sampled a few and nearly died.
Place in mini muffin papers…
Oh and share with a child who adores chocolate. It’s part of the recipe. I swear.
Refrigerate the leftovers…you know, should you have any.