Sue Bee Honey Cream Cheese Chocolate Truffles Recipe 455

CREAM CHEESE CHOCOLATE TRUFFLES RECIPE

Steps:

• In a medium bowl, beat the cream cheese until a smooth consistency.
• Beat in confectioners' sugar until smooth.
• Add the melted chocolate and vanilla until mixture is well blended. Refrigerate truffle mix 1 hour.
• Pick up chocolate mix 1 teaspoon at a time and roll into 1-inch balls with your hands.
• For cocoa powder and powdered sugar, pour each into ramekins and roll the chocolate ball in the bowl until evenly coated. For nut covering, press the nuts gently into the truffle.

CHOCOLATE CREAM CHEESE TRUFFLES

Steps:

• Begin by beating the cream cheese in a large bowl, then slowly add the powdered sugar and beat until light and fluffy.
• Melt the chocolate chips in a double boiler over the stove, or the microwave, then add to the cream cheese mixture and mix until smooth.
• If you want different flavours, you can add a teaspoon or two of extract. Or divide the batter and make several flavours.
• Place the bowl in the fridge for 20-30 minutes to allow the filling to firm up so you can roll it.
• Remove the truffle filling from the fridge and roll into balls between 1/2 and 1 inch in size and place on a baking sheet lined with a silicone mat. I like to use a melon baller as it is the perfect size.
• Melt the chocolate candy melts in the microwave or double boiler and then dip the truffle balls in the melted chocolate. You can lower the truffle into the chocolate with a fork or use a chocolate dipping tool.
• Move back to the silicone baking sheet to allow the chocolate shell to harden. If you want to decorate with sprinkles, do so before the chocolate sets.
• Once the shell has hardened, move the truffles to an air tight container and store in the refrigerator.

CHOCOLATE CREAM TRUFFLES

Steps:

• Beat cream cheese, honey and liqueur with electric mixer on medium speed until well blended. Stir in melted chocolate and almonds; cover.
• Refrigerate at least 2 hours or until firm.
• Roll cream cheese mixture into 24 balls, using a scant tablespoonful of the cream cheese mixture for each ball. Roll in cocoa until evenly coated. Store in tightly covered container in refrigerator.

SUE BEE HONEY & CREAM CHEESE CHOCOLATE TRUFFLES RECIPE - (4.5/5)

Steps:

• 1. Using a microwave-safe bowl, heat Sue Bee Honey and chocolate chips in a microwave oven 35 to 40 seconds and stir. If chips are not thoroughly melted, warm for additional 10-second intervals, being careful not to burn the mixture. 2. Add the softened cream cheese to the mixture and stir until well-blended. Scrape any residue from the sides back into the bowl. Cover with plastic wrap. Chill for 3 to 4 hours. 3. Form the chilled mixture into balls with a diameter of 3/4 to 1 inch, dusting your palms with cocoa powder to prevent the mixture from sticking to your hands. Place truffles on a cookie sheet lined with wax paper or nonstick foil and refrigerate another 30 minutes. 4. While truffles are chilling, prepare the chocolate candy coating according to the package directions. 5. Using a wooden skewer or small relish fork, dip chilled truffles one at a time into the chocolate-flavored candy coating. Let excess coating run off truffle, then place each piece back on the lined cookie sheet. 6. If desired, decorate truffles with sprinkles, chopped nuts or coconut, or drizzle with melted chocolate in a contrasting color or flavor. Place the truffles back in the refrigerator for 15 minutes to set the dipping chocolate. 7. Serve at room temperature. May be stored in airtight container in refrigerator for up to a week. Makes about 30 truffles.