Making candy can be somewhat intimidating.  Temperature and cook times are very specific.  So needless to say, I stay away from most candy making. However, I stumbled across this truffle recipe, and made a few small adjustments. It truly is SUPER EASY and makes approx. 50-60 small truffles.  They always get rave reviews when I make them!


  • 1 (8 ounce) package cream cheese, softened
  • 2 cups confectioners' sugar, sifted
  • 3 cups semisweet chocolate chips, melted
  • 2 teaspoons orange extract (or flavor of your choice.)  Almond extract is also a favorite at our house! 

In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and orange extract until no streaks remain. Refrigerate overnight .

To shape into balls: About 20 minutes before you are ready to roll, transfer chocolate to freezer to firm up. Use a spoon to pull out a small portion to make a 1" ball - the chocolate will be firm and even crumbly at this point. Roll it in your hands and as it melts it will form a smooth ball.  The chocolate will get gooey and will start to melt on your hands so I use a little vegetable oil on my hands to keep the chocolate from sticking too much.  The colder the chocolate is the better, if it gets too warm put the container back in the freezer for 15 minutes to firm back up.  I also recommend breaking the mix up into smaller sized containers - so you can pull one out and the other stays cold until you are ready for those.  

After you form your balls, you can coat them in whatever you would like!  My personal favorites are cocoa - these look so high end - or crushed almonds or pecans.  These are really rich so the cocoa or nuts cut the sugar a bit.   Store in refrigerator until ready to serve! You want them to melt in your guest's mouth, not on the plate!  

AuthorGretchen Postiglione