Recipe Image

Dark Chocolate Truffles

  • 30 m
  • 1 h 30 m
Diabetic Living Magazine
“Ready in under 30 minutes, this truffle recipe is easy to make and you'll love the different coating options!”


    • 12 ounces dark chocolate, chopped
    • 4 ounces reduced-fat cream cheese (Neufchâtel)
    • 1 teaspoon vanilla
    • Desired coatings


  • 1 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 1½ hours or just until firm.
  • 2 Shape mixture into 1-inch balls. Roll in desired coatings (see Variations). Store, covered, in the refrigerator up to 1 week.
  • Variations:
  • Cocoa-Ancho Coating: Roll balls in 2 Tbsp. unsweetened cocoa powder and sprinkle lightly with ground ancho chile pepper.
  • Almond Coating: Roll balls in ½ cup ground toasted almonds.
  • Coconut Coating: Roll balls in ½ 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.
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