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.
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!?)
- 4 oz. cream cheese softened
- ½ 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.
- 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.
- Mix until thick, creamy and well combined.
- 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.)
- Form 1 inch sized truffles by rolling each one into a ball and setting aside.
- Finish with a dusting of cocoa powder or other toppings. (The coconut needed a bit of gentle pressing help coat the truffles.)
- Store in fridge until ready to serve.
Recipe adapted from: Food, Pleasure & Health