• Cooking Time:
  • Servings: 36
  • Preparation Time: 35



  • 1 package (8 ounces) cream cheese
  • 4 1/4 cups confectioners' sugar
  • 5 ounces unsweetened baking chocolate, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder, for dusting


  • Spray a sheet of waxed paper with nonstick cooking spray.
  • Place the cream cheese in a large bowl. Beat with an electric mixer set on medium speed until creamy.
  • Sift in 4 cups confectioners' sugar and beat until light and fluffy, 1 to 2 minutes.
  • Add the chocolate and vanilla to the cream cheese mixture. Stir until smooth.
  • Spoon onto the waxed paper. Roll into a 3/4-inch-thick log.
  • Refrigerate the log until firm enough to handle, about 2 hours.
  • Unroll the waxed paper and slice the log into 1/2-inch-thick pieces.
  • Roll each piece into a ball.
  • Sift the cocoa over half of the truffles.
  • Coat the remaining truffles with the remaining confectioners' sugar.
  • Place the chocolate truffles in paper bonbon cups and refrigerate until ready to serve.

Categories: Candy  Truffle 
© 2006-2017 BakeSpace, Inc. All Rights Reserved