Bittersweet Chocolate Cream Cheese Truffles

Squishing cream cheese and coco powder between my fingers is my most vivid memory from childhood. Truffles were my first great feat in the kitchen. I was making them for my grandfather. When I was 7 or 8, My First Cookbook, a brilliantly photographed children's cookbook, was given to me for Christmas. In it is the best truffle recipe I have ever come across. It's simple, straight to the point, flexible, and most importantly, it makes delicious little truffles. A holiday season doesn't pass without my grandfather begging for more of these chocolaty treats.


Bittersweet Chocolate Cream Cheese Truffles
3 c. confectioners sugar
8 oz. cream cheese, softened
4 oz. unsweetened chocolate, melted
1/4 c. coco powder
1/4 c. shredded coconut

** Coco powder and shredded coconut are the two ingredients I decided to roll my truffles in but this recipe works great with many other "toppings." Try chocolate sprinkles, confectioners sugar, coco powder spiked with espresso or chili powder, crushed walnuts ... you get the idea.


Melt the unsweetened chocolate in a double boiler or in the microwave. Once the chocolate is almost melted mix it into the cream cheese in a large mixing bowl. Mix in the confectioners sugar until no more is visible. Roll out 1" balls of the mixture with your fingers and roll in the coco powder patting until the powder is stuck to the ball. Use this same method with the shredded coconut or another "toping" of choice. Place on a cookie sheet lined in parchment and refrigerate for 45 minutes or until they reach a firm consistency.