EASY Dark Chocolate Truffles

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

Easy Chocolate Cake with Peanut Butter Frosting

Today I am sharing one of our best family recipes! We always called this "Silly Cake" because it has no eggs and mixes up right in the pan. It is perfect if you have an egg allergy or if you ran out but still want chocolate cake. Also, having no bowl to wash is great if you don't like washing dishes. Are you sold on this cake yet? You should be. It is awesome!

Also, I think the chocolate cake with peanut butter frosting (actually, we say "icing") is pretty much a standard dessert where I live. It might be a PA Dutch/central PA thing. Peanut butter and chocolate are a great combination, so it just makes sense.

But, there is a funny story behind this cake recipe. I mention on my "about page" how I used to be an awful cook. Well, the first time I tried to make this cake, I used tablespoons for everything. Salt, baking soda, etc. When it came out of the oven and looked a little funny I was very insulted because Mom didn't want to put icing on it until we tried it. Poor Dad got the first piece. We asked if it was OK and he shook his head "yes", then his eyes got wide and he violently shook his head "no" as he rushed to spit it out. He said that he had never had a cake grow in his mouth before!

Thankfully, I learned the difference between tablespoons and teaspoons.

Don't let that story scare you. My 4yo and I made this cake last week and I took pics so that I can show you how easy this cake is to make.

Mix the dry ingredients together in a 9 x 13 baking dish. We usually use a metal pan but glass is fine, too.

Next, make two wells in the dry ingredients. Put the vinegar in one and oil in the other.

Then, pour water over everything...

...and mix together really well. (Sneak peek of an apron tutorial that is coming soon!)

It will look like this:

Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean when you poke it. Top with frosting (and sprinkles if your 4yo insists on them).

Here is the full recipe:

Silly Cake

3 c. all-purpose flour

2 c. granulated sugar

3 Tbsp. unsweetened cocoa

2 tsp. baking soda

1 tsp. salt

2 Tbsp. vinegar

2/3 c. vegetable oil

2 c. water

Combine dry ingredients in baking dish. Make two wells in the dry ingredients for the vinegar and oil. Pour water over everything and mix well. Bake at 350 degrees for 35 minutes or until toothpick inserted in cake comes out clean.

Peanut Butter Frosting

1 stick butter or margarine

4 c. powdered sugar

4 Tbsp. milk

1/2 c. peanut butter

Cream butter and half of the powdered sugar. Stir in 4 Tbsp. of milk and the remaining powdered sugar. Mix well. Add in 1/2 cup of peanut butter and beat until fluffy. (You can add more or less peanut butter as desired.)

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Tandy Cakes

Here is one for all of you chocolate/peanut butter lovers out there! ;)

I love homemade tandy cakes! I think these are so moist and delicious because I bake them in a greased 10" x 15" glass baking pan. Here is the recipe:

4 eggs
2 cups sugar
1 tsp. vanilla
1 cup milk
2 cups flour
2 tsp. baking powder
2 Tbsp. melted butter
1/3 cup peanut butter
12oz. bag milk chocolate chips

Beat eggs and sugar together. Add vanilla and milk; mix well. Add dry ingredients and mix again. Stir in melted butter. Batter will be a little lumpy.

Pour into a greased 10” x 15” glass pan and bake at 350 degrees for about 20 minutes or until the top and edges begin to turn golden brown. You will see popped air bubble marks all over the top, too.

Let cool about 15 minutes, then spread peanut butter over the cake. Melt chocolate chips in a microwavable plastic dish on 50% power, stirring every 30 seconds. Pour the melted chocolate over cake, spreading evenly. Cool completely and cut into squares. (You can freeze the plastic dish and then twist it to remove the bits of chocolate stuck to the sides- no wasting chocolate! That is just WRONG!)

***EDIT***Please note that this calls for a 10" x 15" pan! A regular 9" x 13" cake pan won't work, so please don't use that size and then call me to tell me that I have ruined your life with a failed recipe from my blog. (You know who you are! But I love you anyway!)

Monster Cookies

Yummmmm...

I LOVE these cookies! I like to say that they are just about everything you could want in a cookie. Oatmeal, peanut butter, chocolate chips, m&m's,...

This is a modified Amish recipe, so you might want to cut it in half! This would make about 10 dozen cookies! It took FOREVER to make a full batch Saturday night, but hubby ate a lot of dough to help me out! :)

Monster Cookies

6 eggs

2 cups brown sugar

2 cups white sugar

4 tsp. baking soda

1 cup margerine

1 cup peanut butter

4 cups Quick Oats

1 tsp. vanilla

4 cups flour

1 bag chocolate chips (or more!)

1 medium bag m&m's (I like to save some to put on top before they go in the oven to make them prettier!)

Mix in order given. Drop by spoonfuls on a cookie sheet and bake at 350 degrees for about 10 minutes. DO NOT OVERBAKE! Take them out even if they look a little underdone - if they get to be golden brown they will get hard and crunchy.

Zucchini Chocolate Cake

We are currently experiencing zucchini overload here! So, I will be bombarding you with zucchini recipes! First up, this yummy, extra-moist cake is a delicious way to sneak kids their vegetables! Of course, my kids love their vegetables so much they fight over them!

Zucchini Chocolate Cake

1/2 cup of margarine

1/2 cup of vegetable oil

1 1/2 cups granulated sugar

1 egg

1 tsp. vanilla

1/2 cup sour milk (can make this by adding vinegar to milk)

2 tsp. baking soda

2 1/2 cups flour

4 Tbsp. baking cocoa

2 cups shredded zucchini

12 oz. package semi-sweet chocolate chips

Cream first three ingredients. Add egg and vanilla. Mix. Add sour milk. Mix well. Add dry ingredients and stir. Mix zucchini in last. Pour into pan and sprinkle chocolate chips all over the top. Bake at 325 degrees for 40-50 minutes.