Ingredients Jump to Instructions ↓

  1. 1 (8-ounce) package semisweet baking chocolate 4-ounces (1/2 of an 8-ounce package) cream cheese, softened

  2. 1 (8-ounce) container nondairy whipped topping, thawed

  3. 2 teaspoons vanilla extract Suggested coatings: Chocolate or colored sprinkles Cocoa powder Powdered sugar Sweetened flaked coconut, toasted Finely chopped pecans

Instructions Jump to Ingredients ↑

  1. Melt chocolate in large microwave-safe bowl in microwave oven on HIGH 2 minutes or until chocolate is almost melted. Stir with wire whisk until chocolate is completely melted. Add cream cheese and vanilla; stir until cream cheese is melted and well blended. Cool to room temperature. Gently fold in whipped topping, blending well. Refrigerate 2 hours or until mixture is firm enough to handle. Shape chocolate mixture into 1-inch balls and place on wax paper-covered baking sheets. Refrigerate at least 1 hour or until firm. Roll in desired coatings, working with a few truffles at a time. Store in a tightly covered container in refrigerator.


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