truffles (raspberry, peppermint, etc.)

As I said in my last post, I made lots of truffles to give to family members for Christmas. What I love about this recipe is that it’s so easily adapted to make different types of truffles.

Adapted from All Recipes.

>>Yields around 60 truffles



  • One 8oz package of cream cheese (reduced fat works fine)
  • 2 cups confectioners’ sugar
  • 2 cups semisweet chocolate chips, melted
  • 2 teaspoons raspberry or peppermint extract (or whatever flavoring you want). You may need to add extra extract to taste. *Note: If you don’t want 60 truffles of one flavor, divide the truffles and add smaller amounts of extract to each batch, to taste.


  • One 12oz bag chocolate chips, melted
  • Depending on what type of truffles you make, you could sprinkle powdered sugar, crushed peppermint candy, ground nuts, coconut, melted white chocolate, etc. on top


1) In a large bowl, beat together the cream cheese and confectioners sugar.

2) Add the melted chocolate and the extract. Beat until smooth and the chocolate is completely integrated.

3) Cover the bowl and refrigerate for approximately 1 hour, or until the mixture is hard enough to roll into balls.

4) Shape into one-inch balls. Dip each ball into the 12oz bag of melted chocolate chips. I used a fork and a spoon, passing the truffle back and forth to allow the access chocolate to drip off. If the balls get too warm/sticky and hard to dip, place them back in the refrigerator until they harden again.

5) Place each truffle on a cookie sheet lined with wax paper. Before the chocolate hardens, sprinkle the truffles with the topping of your choice.

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