Make these easy peanut butter cheerio bars for a grab-and-go breakfast on busy mornings!Read More
I love truffles! Especially dark chocolate truffles! I have made truffles several different ways and these are definitely the easiest. I am almost embarrassed to share this recipe because it is so easy!
I make these for teacher gifts (some teachers have even requested them) and put them in a cute little tin or jar. The minimal effort in making these does not mean I appreciate them any less, but I do feel a little guilty when anyone is impressed by them.
Ready for the recipe with step by step pictures? It took me longer to edit pics and blog about these truffles than it did to make them.
These are your ingredients. Yup. That is it! One pack of cream cheese (I think I do prefer Philadelphia just a bit) and two bags of Hershey's Special Dark chocolate chips. You can use other chocolate if you prefer, but this is my favorite.
Melt one bag of chocolate chips. I used to have a chocolate melter, but the kids broke it. My other tactic is this one: pour a bag of chocolate chips into a plastic, microwave safe container. (I use plastic because after it is empty you can put it in the freezer and then squeeze the container so the hardened chocolate bits pop right out. Easy clean up!)
Melt the chocolate for one minute at 50% power. Stir. Place chocolate back into the microwave at 50% power and stir every 30 seconds until melted.
Put the cream cheese in a medium mixing bowl. I guess you could soften it, but it always seems to be soft enough for me to work with. Your call.
Pour the melted chocolate over the cream cheese.
Mix the chocolate and cream cheese together. You are going to need some sort of mixer for this one, especially if you didn't soften the cream cheese.
Roll the truffle mixture into little balls. I have a small cookie scoop that is the perfect size and keeps them pretty uniform. Place the truffles on a wax paper covered cookie sheet.
Place the truffles in the refrigerator or freezer until they are firm.
Melt the second bag of chocolate chips as before. I like the chocolate a little thick so I do not add any wax or oil. I am not great at chocolate coating, though, so do whatever works for you! Dip the truffles into the melted chocolate. I just use a fork and tap off the excess chocolate before placing them back on the cookie sheet.
Since the cookie sheet should still be cold the chocolate hardens right away.
That is it! Easy, right? You don't have to share the recipe. No one will know.
If you want to pin it for later...
Here are some more chocolate recipes that you might enjoy...
Zucchini Chocolate Cake
Did I ever tell you about the time I bought a 40 lb. box of bananas? They were only $4.99 so it was a really good deal! My husband thought it was completely ridiculous. It was. And I think I have learned my lesson.
I gave some away, but mostly I just made a crazy amount of banana bread and banana muffins. This recipe is great for banana bread, but I also bake it in muffin form sometimes. They freeze well if you happen to have 40lbs. of bananas or so to use up! I also like freezing muffins so that the kids can get their own breakfast when I am not much of a morning person.
Another nice feature of this recipe is that everything just gets put in the bowl and then mixed really well. Easy!!!
Since I have scaled back my banana bread baking, I keep an eye out for the little bags of discount bananas that are starting to brown at the grocery store. Yellow bananas never have a chance to turn brown in this house- they don't last long enough!
Easy Banana Bread
3 extra-ripe medium bananas 2 eggs 1/3 cup softened butter 3/4 cup sugar 1 1/3 cup flour 1/2 tsp. baking soda 2 tsp. baking powder
Place all ingredients into a mixing bowl in the order given. Mix really well. Pour into greased loaf pans. Bake at 350 degrees for 50 minutes or until you can stick a toothpick in the center and it comes back out clean. For muffins, pour into muffin pans either greased or with paper liners and decrease baking time.
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Our summer vegetable garden is pretty much an overgrown weed patch. Seriously. It is the weediest it has ever been and the little that was planted got out late. It is so bad that we just got our first zucchini of the year last night. Most people I know have been drowning in zucchini for weeks, so this is embarrassing. Usually by this time of year, the kids are all sick of the many zucchini recipes I try, but now they are really excited! They are requesting zucchini alfredo, zucchini gratin, and zucchini chocolate cake. I am hoping for a good zucchini crop so that we can make all of those, but last night I decided to make zucchini carrot casserole.
I haven't shared this recipe on the blog before and it isn't something I make an awful lot because I don't usually buy the key ingredient- stove top stuffing mix. Yes, we try to make food from real ingredients most of the time, but sometimes, like when the summer has been a long and challenging one, I just don't care anymore. This casserole is so easy and that is pretty much my game plan these days.
In a baking dish (mine is 9" x 13") mix cooked zucchini and carrots, sour cream, and a can of cream of chicken. I peeled the zucchini before I cooked it 'cause some of us are picky.
Sometimes I make the cream of chicken myself, but I just lack the ambition right now. I am dragging myself to the finish line of summer vacation here, people.
Mix it all up. Don't bother dirtying another bowl. It was bad enough that I used two pots to cook the vegetables.
Finally, prepare stove top stuffing according to the package directions and spread it on top of the zucchini mixture. Bake at 350 degrees for 15 minutes, or until everything is heated through and the stuffing starts to get a tiny bit crispy on the edges.
If you have lots of zucchini, this is a good recipe to use some up. It would also work well to take along to a potluck or picnic.
If you want to pin this…
Zucchini Carrot Casserole
6 c. cooked zucchini
4 c. cooked carrots 1
pint sour cream
1 can cream of chicken
1 box of chicken stove top stuffing, prepared
Mix zucchini, carrots, sour cream, and cream of chicken in a 9" x 13" baking dish. Top with stuffing. Bake at 350 degrees for 15 minutes or until casserole is heated and stuffing is lightly browned.
Here are some more zucchini recipes you may like: