Ready in under 30 minutes, this truffle recipe is easy to make and you'll love the different coating options!

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a 2-qt. saucepan cook and stir chocolate and cream cheese over low until melted (mixture will be thick and slightly grainy). Remove from heat. Stir in vanilla. Transfer to a bowl. Cover and chill 1 to 1 1/2 hours or just until firm.

  • Shape mixture into 1-inch balls. Roll in desired coatings (see Variations). Store, covered, in the refrigerator up to 1 week.



Cocoa-Ancho Coating: Roll balls in 2 Tbsp. unsweetened cocoa powder and sprinkle lightly with ground ancho chile pepper.

Almond Coating: Roll balls in 1/2 cup ground toasted almonds.

Coconut Coating: Roll balls in 1/2 cup finely shredded unsweetened coconut.

Chocolate Coating: Dip balls in 8 ounces melted dark chocolate and place on a waxed paper-lined tray. Sprinkle with sea salt flakes. Let stand until set.

Peanut Butter Coating: Combine 3 ounces melted white baking chocolate and 1 Tbsp. peanut butter. Place balls on a waxed paper-lined tray and drizzle with peanut butter mixture. Let stand until set.

Nutrition Facts

77.5 calories; protein 1g 2% DV; carbohydrates 7.5g 2% DV; exchange other carbs 0.5; dietary fiber 0.9g 4% DV; sugars 5.8g; fat 4.8g 7% DV; saturated fat 2.8g 14% DV; cholesterol 3.8mg 1% DV; vitamin a iu 40IU 1% DV; vitamin cmg; folate 0.6mcg; calcium 11.7mg 1% DV; iron 1mg 6% DV; magnesium 18.9mg 7% DV; potassium 75.4mg 2% DV; sodium 16.3mg 1% DV.