Tuesday, December 23, 2014

Anna Sultana’s Truffles (Chocolate / Cream Cheese Treats, Unbaked)

Pumpkin is the current trendy flavour.
I mean, they’re even putting it in cups of coffee.
So the Mini Pumpkin Cheesecake Muffins should be popular with guests who follow trends.
But I’ve never seen anyone ever refuse a piece of chocolate, especially during the holidays.

Truffles are easy to make.
And you don’t have to wait for a special occasion to serve them.

This is something the kiddies could enjoy making... or at least helping you to make.


This recipe is great for using up odd bits that might be left over from holiday baking.
You can change the flavour by using the following ideas:
Kahlua and crushed almonds
Godiva chocolate liqueur with skor toffee and crushed pecans
white chocolate and raspberry extract 
Bailey's Irish Cream Liquor
orange extract
rum extract 
vanilla flavouring
You can place in the centre of the balls either the following:
Candied cherries 
hazelnuts or other nuts
Instead of, or combined with, the semi-sweet chocolate in the balls you can use:
dark chocolate chips
butterscotch chips
white chocolate
1/4 Cup peanut butter
1/4 Cup seedless jam

Yu can also use a different chocolate, or the butterscotch chips, or crushed peppermint candies, or coloured sprinkles for the coating.
You can also dip plain truffles in either confectioners’ sugar or plain cacao.

Truffles freeze well.

But if you’re planning on freezing don’t dip them in either confectioners’ sugar or plain cacao before freezing.
If they’ve been coated with either, they would be a bit messy after they thawed out.


18 to 36 truffles, depending on how big you like your balls


Prepare for coating the truffles chopped nuts, or any of the above suggestions.
Set aside.


Place in a medium pot that has been placed in a larger pot holding water
1 250 gram package semi-sweet chocolate chips
Melt over medium heat, stirring regularly.
Let cool slightly.

Place in a medium mixer bowl
1 250 gram package cream cheese, regular or light, softened
Beat cream cheese until smooth. 
Blend in melted chocolate. 
Add flavouring, if you wish.
Refrigerate 2 hours or until chocolate is firm. 

Cover baking sheet with waxed paper. 
Scoop about 1 to 2 teaspoons worth of mixture and shape into a ball. 
Place on the prepared baking sheet.
Repeat with remaining mixture and place the balls on the baking sheet.
Refrigerate 2 hours. 


Place in a medium pot
1 1/2  250 gram packages semi-sweet chocolate (or one of the options)
Melt as directed on package. 
Use a toothpick to dip the truffles into the chocolate, then use another toothpick to push the ball into the toppings. 
Roll the truffles in the topping, then return the truffles to the baking sheet.
Cover any bare spots with the toppings while the chocolate is still soft.
Refrigerate 2 hours or until chocolate is firm.
Store in tightly covered container in refrigerator until time to serve.


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