Simply Sensational Truffles Recipes

Steps:

• Melt 8 chocolate squares as directed on package. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.
• Shape into 36 balls. Place on waxed paper-covered baking sheet.
• Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate and refrigerate.
• Decoration toppings could be sprinkles, chocolate, nuts, coconut, whatever you like.

Steps:

• Melt 4 oz. chocolate as directed on package. Beat cream cheese in medium bowl with mixer until creamy. Add melted chocolate; mix well. Refrigerate 1 hour or until firm.
• Roll cream cheese mixture into 18 balls, using about 2 tsp. cream cheese mixture for each ball. Place on waxed paper-covered rimmed baking sheet.
• Melt remaining chocolate as directed on package. Use fork to dip cream cheese balls in chocolate; return to baking sheet. Add decorations as desired.
• Refrigerate 1 hour or until chocolate is firm.

Steps:

• 1. MELT 8 chocolate squares. Follow pkg instructions for microwave, or, melt using double-boiler.
• 2. BEAT softened cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.
• 3. SHAPE into 36 balls. (Approx 1") Place on waxed paper covered baking sheet.
• 4. Melt remaining chocolate. Use fork to dip Truffles in chocolate; return to baking sheet. Decorate, then refrigerate 1 hour. TIP: I decorate immediately after dipping each one, before it sets up. You can also use a spot of cake decorator frosting to hold your decorations of choice as well.

Steps:

• Put the chopped chocolate in a large bowl and set aside.
• Add the heavy cream to a small pot over medium heat and cover with a lid. Remove from the heat just before the cream comes to a boil. Pour the cream over the chocolate, cover the bowl with aluminum foil or a lid and let it sit 5 minutes. Remove the cover and whisk until the chocolate is completely melted and the mixture is smooth. Stir in the brown rice syrup and a healthy pinch of Himalayan pink salt. Let it sit and come to room temperature, then cover with plastic wrap touching the surface of the ganache and place in the refrigerator to set for 1 hour.
• Scoop tablespoon-size portions of the ganache onto a parchment-lined plate. When filled, place the plate in the freezer for 20 minutes and continue with the remaining ganache.
• Remove the chilled ganache from the freezer; use your hands to roll the portions into smooth balls, then roll in your favorite spice or nut combination.

Steps:

• Melt 8 of the chocolate squares as directed on package; set aside. Beat cream cheese in medium bowl with electric mixer on medium speed until creamy. Add melted chocolate; mix well. Cover. Refrigerate 1 hour or until firm. Meanwhile, cover baking sheet with waxed paper.
• Shape chocolate mixture into 36 balls, using about 2 tsp. for each ball. Place in single layer on prepared baking sheet.
• Melt remaining 12 chocolate squares as directed on package. Dip chocolate balls, one at a time, in melted chocolate. Return to baking sheet. Sprinkle with suggested coatings. Refrigerate until chocolate is firm. Store in tightly covered container in refrigerator.

Steps:

• melt 8 choclate squares as directed on package. Beat cream cheese with mixer until creamy. Blend in melted choclate. Refrigerae until firm. Shape into 36 balls. Place on waxed-paper covered baking sheet melt remaining choclate. Use fork to dip truffles; return to baking sheet. Decorate and refrigerate