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

Source: Diabetic Living Magazine


Recipe Summary

1 hr 30 mins
30 mins


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

1 truffle
78 calories; protein 1g; carbohydrates 7.5g; dietary fiber 0.9g; sugars 5.8g; fat 4.8g; saturated fat 2.8g; cholesterol 3.8mg; vitamin a iu 40IU; folate 0.6mcg; calcium 11.7mg; iron 1mg; magnesium 18.9mg; potassium 75.4mg; sodium 16.3mg.

1/2 other carb, 1 fat