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Two methods to melt chocolate for truffles
How to melt chocolate in the microwave
To melt the chocolate in the microwave, break into pieces and place it in a wide, shallow bowl.
Heat chocolate on medium power for about 1 minute to start with. Remove from the microwave and stir.
Repeat heating at 30 second intervals, stirring in between.
Continue until the chocolate is completely melted and has a smooth consistency.
How to Melt chocolate on the stove
- Heat a small pot with several inches of water to simmering.
- Cover the top of the pot with a tightly fitting, heat-proof bowl making sure that the steam cannot escape. Check that the surface of the water does not touch the bottom of the bowl.
- Add the chocolate to the bowl and allow the chocolate to melt in the bowl, stirring occasionally, until it is completely melted. Remove from the heat and stir to make sure it’s a smooth consistency. While still warm, add to your recipe.
Making the cream cheese truffles
In a small bowl, stir the instant coffee into the heavy cream until dissolved. (no pic of this step)
In a large bowl beat cream cheese until smooth. Beat in cream/coffee.
Add the confectioners sugar and mix until well blended.
Add the vanilla and blend.
Stir in the melted dark and milk chocolate until no streaks remain. Refrigerate mixture for one hour.
Ready to make the truffles.
Line a baking sheet with a silicone mat, parchment paper or waxed paper. Using a melon-baller or spoon, scoop chocolate and shape into 1-inch
balls. Refrigerate for another hour.
If you would like to coat the truffles as I did, melt additional chocolate; coat each truffle with the melted chocolate and return to baking sheet. Refrigerate until firm.
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Cream Cheese Chocolate Truffles
INGREDIENTS
- 2 tablespoons heavy cream
- 2 tablespoons instant coffee granules
- 1 8-ounce package cream cheese, softened
- 3 cups confectioners sugar
- 10 ounces dark chocolate, melted
- 10 ounces milk chocolate, melted
- 2 teaspoons vanilla.
- If desired, you can roll truffles into confectioner’s sugar, cocoa powder, chopped nuts, coconut or sprinkles.
- Melting chocolate disks if you would like to coat truffles
DIRECTIONS:
- In a small bowl, stir the instant coffee into the heavy cream until dissolved.
- In a large bowl beat cream cheese until smooth. Beat in cream/coffee then confectioners sugar until well blended.
- Stir in the melted dark and milk chocolate and vanilla until no streaks remain. Refrigerate mixture for one hour.
- Line a baking sheet with a silicone mat, parchment paper or waxed paper. Using a melon-baller or spoon, scoop chocolate and shape into 1-inch
balls. Refrigerate for another hour. - If you would like to coat the truffles as I did, melt additional chocolate; coat each truffle with the melted chocolate and return to baking sheet. Refrigerate until firm.
- Store between layers of waxed paper in covered container in refrigerator.
- Makes 50-60 truffles
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The chocolate truffles look so yummy!! Keri's Oreo cookies are looking yummy too with a perfect valentine touch 🙂
My mouth is watering!
Wonderful treats! And you're right – they look elegant 🙂
I don't know which goodie I would choose first! So beautiful and they look like they'd be fun to make.
Thanks for the wonderful ideas.
Chocolate and cream cheese is always a winning combo 🙂 You've made them so elegant looking Lorraine!
They look beautiful and sound delish! Keri's a pro at decorating too. 🙂
Thanks for sharing!
xo
Pat
These look so good! =)
I love chocolate!
wow I just love chocolate 🙂 it all looks so yummy ~Love Heather
These look delicious and fun to make! Happy Valentine's Day.
Very pretty and elegant looking! A nice treat I'm sure:@)
These sound delicious, must try for Valentines Day! Thanks for sharing!