Too-Easy Truffles

Real chocolate truffles can mean tempering and finicky ganache ratios. These skip all of that. Cream cheese is the shortcut, beaten with melted chocolate and powdered sugar into a rich, fudgy base that’s nearly impossible to mess up.

The cream cheese does two jobs: it gives the truffles a faint tang that keeps them from being cloyingly sweet, and it firms up reliably in the fridge so the mixture rolls into neat balls.

Beat the cream cheese completely smooth before adding anything else. Any lumps at this stage won’t disappear later, and you want a silky base.

Chill the mixture about an hour until it’s firm enough to handle, then roll into balls and tumble them in shredded coconut or chopped nuts. Work fairly quickly; warm hands soften the truffles fast. Keep them refrigerated, and they make easy make-ahead candy for gifts or the holidays.

Pro Tips

• Beat the cream cheese fully smooth before adding the rest; lumps won’t smooth out later.
• Chill until firm enough to roll, about an hour, or the mixture is too soft to shape.
• Roll with cool, slightly damp hands and work fast; warm hands melt the truffles.
• Keep them refrigerated; the cream cheese base needs to stay cold.

Variations

• Roll in cocoa powder, crushed cookies, or sprinkles instead of coconut.
• Add a splash of peppermint, orange, or almond extract in place of some vanilla.
• Use white or dark chocolate for a different flavor and color.