Boozy Chocolate Truffles

 Boozy Chocolate Truffles via The Baker Chick

Happy New Year! 2012 is almost over, but before it’s official I have one last recipe for you. I got a couple requests for New Years Eve dessert ideas and since I’m bringing these to the party I’m going to tonight I figured you all may like the recipe too! These truffles are easy as can be with a very short ingredient list you may already have on hand.

I made them extra boozy since it’s NYE after all, but you don’t have to. I had a little whiskey in the house so I used that, but anything would do- Baileys, Kaluha, Amaretto etc. Or- if boozy isn’t your thing- just use vanilla or almond extract and no one will be the wiser. The coating is also negotiable. I rolled half of mine in cocoa for a simple look, and the others got toasted coconut! If you want a rich chocolatey truffle that is festive and easy- this may just be your thing.

 Boozy Chocolate Truffles via The Baker Chick

Have a happy, fun and safe New Years Eve, I hope you are all ringing in the New Year with your loved ones! We’re going to a laid pack get together with some close friends and couldn’t be happier about the chill plans.

2013 is going to be a great year I can just tell! (I mean I’m going to Paris, and Italy in March so how can it not be right!?)

Boozy Chocolate Truffles

Yield: 30 small truffles

Ingredients

  • 4 oz. cream cheese softened
  • 1/2 cup powdered sugar
  • 2 cups semi-sweet, dark or milk chocolate chips, melted. (1 bag)
  • 2 Tablespoons whiskey or any other liquor/liqueur of your choice
  • For topping- cocoa powder, crushed toasted coconut, nuts etc.

Instructions

  1. In a large bowl, cream together the powdered sugar and cream cheese on medium speed until thick and well blended. Add the melted chocolate and the booze.
  2. Mix until thick, creamy and well combined.
  3. Put the bowl in the freezer for 30-45 minutes or until mixture has firmed up. (If it's too liquid-y to form balls, chill it for a few minutes more.)
  4. Form 1 inch sized truffles by rolling each one into a ball and setting aside.
  5. Finish with a dusting of cocoa powder or other toppings. (The coconut needed a bit of gentle pressing help coat the truffles.)
  6. Store in fridge until ready to serve.
http://www.the-baker-chick.com/2012/12/boozy-chocolate-truffles/

Recipe adapted from: Food, Pleasure & Health

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Comments

  1. These sound so awesome!

  2. I think this is delicious!!!

  3. Oh these look so pretty. I’ve never heard of making truffles with cream cheese before. That’s an interesting way of making them :)

  4. Annie @Annie's City Kitchen says:

    YUM! I bet the tang from the cream cheese is just great. And I couldn’t agree more- chill plans on NYE is the way to go :)

  5. I have a very old recipe to make truffles but never use because it has cream, and you know, too much fat for me. So when I read that you used cream cheese, my eyes start opened…this is something that I will try. Thanks for sharing.

  6. I have been wanting to make truffles all year! And we have a stocked liquor cabinet so this is probably the perfect time!

  7. theradbaker says:

    can you make these amazing truffles without the booze?

  8. I made these today and man they were such a hit. I substituted the whiskey for Kahlua. I had to double the amount of booze to get the taste I wanted. The boyfriend could not stop eating them.
    Thanks for the awesome recipe!!!!!!!!!!

    -gv

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