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

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

78 calories; 4.8 g total fat; 2.8 g saturated fat; 4 mg cholesterol; 16 mg sodium. 75 mg potassium; 7.5 g carbohydrates; 0.9 g fiber; 6 g sugar; 1 g protein; 40 IU vitamin a iu; 1 mcg folate; 12 mg calcium; 1 mg iron; 19 mg magnesium;