One of the most frustrating things about recipes is how untrustworthy their serving sizes are. That’s especially true when it comes to desserts, though I’ll admit that my idea of an adequate quantity is drastically higher than what the USDA recommends. Either way, I had found this super-easy recipe for no-bake chocolate truffles a few years ago and love it for a number of reasons:
– It tastes good, especially if you’re a serious chocolate lover.
– You don’t need to turn on your oven.
– It only uses 4 ingredients.
– You actually get an acceptable number of pieces from it.
One thing to note is that you DO need to refrigerate the ingredients before forming them, so allow yourself about 1.5 hours total (even though most of it is hands-off). If that’s a deal-breaker for you, consider those no-bake chocolate log cake or shortbread squares recipes I posted a few weeks ago instead.
CHOCOLATE TRUFFLES INGREDIENTS:
- 1 8oz package cream cheese, softened
- 3 cups confectioner’s sugar
- 3 cups semisweet chocolate chips, melted
- 1.5 tsp vanilla
CHOCOLATE TRUFFLES INSTRUCTIONS:
- Sift your confectioner’s sugar and set aside.
- Beat cream cheese until smooth with an electric mixer at medium speed, probably about 2 minutes.
- Gradually add in the sugar until well-blended.
- Stir in the melted chocolate and vanilla on “low” until no streaks remain.
- Refrigerate for about an hour.
- Shape into one-inch balls like you would with a meatball – if it seems frozen when you remove it from the fridge, the heat from your hands will thaw it.
Some folks like to roll the final product in cocoa powder, while others drizzle chocolate over it for decoration because these transport really nicely for parties and other gatherings. I just leave them as-is because, well, that’s just me.