Ingredients
- 2 cups Dark chocolate
- 1 8oz block of cream cheese
- 1 tsp Vanilla or almond extract
- Chopped nuts, coconut, or powdered sugar to coat truffles (optional)
Instructions
- Whip room temperature cream cheese until fluffy.
- Add vanilla or almond extract to cream cheese.
- Melt dark chocolate in a double broiler until liquid. Cool slightly.
- Add melted chocolate into cream cheese mixture until fluffy consistency.
- Refrigerate mixture for at least 2 hours or overnight.
- Shape into small balls and roll in coating of your choice.
- Place in airtight container to refrigerate and set.
- Enjoy! These will last about a week stored in your fridge in an air tight container.
Recipe provided by Baked & Board and originally published in Focus on Carlsbad 2024 Spring edition.
