Valentine Truffles in a Chocolate Shell

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Recipe byBrianDonnaMcBride

Notes:

The filling is the easy part. Coating with chocolate is the hard part. If you use a chocolate you will need to temper it. But for a no fail version simply buy chocolate bark from the baking section of your local store. This is a basic recipe for the filling. We made a full batch and divided it into two parts, one chocolate and one peanut butter. But the possibilities are endless. You can get real creative and using a flavored coffee creamer allow you to add a hint of extra flavor to your truffles.

Categories:
- Candy
- Chocolate
- Dessert
- Holiday
- peanut butter

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Ingredients:

THIS RECIPE MAKES ENOUGH FOR 2 BATCHES
SIMPLY MAKE 1/2 ONE FLAVOR 1/2 ANOTHER FLAVOR
Makes about 60 truffles:

8oz cream cheese softened
2 cup confectionery sugar
2 teaspoons vanilla (omit if using fruit or peanut butter)
2 tablespoons half & half (cream or flavored creamer are even better) you can also sub 6 tbl melted butter.
VARIOUS FLAVORS, THIS IS ENOUGH FOR HALF A BATCH OF THE ABOVE RECIPE: choose any two
Chocolate:
1 cups dry measurement of chocolate. I suggest a mixture of 60/40 high quality chocolate and chocolate bark. This allows for a firmer mixture.
Rocky Road:
Same as above but add
1/4 cup chopped walnuts
1/4 cup diced mini marshmallows
Peanut Butter:
3/4 cup of peanut butter (see our recipe).
1/4 cup melted white chocolate
Fruit Flavored:
3/4 cup fruit preserves (we use our homemade)
1/4 cup melted white chocolate

FOR COATING
8 oz Chocolate Bark
8 oz White Candy Bark
You can also coat them by rolling in cocoa, confectionery sugar, crushed nuts, coconut, or whatever you can dream up! But you must make the center harder and keep refrigerated or they will be mushy. Coating in a chocolate shell makes those problems disappear.

In a stand mixer cream the cream cheese and then add the confectionery sugar and vanilla .
Continue to mix on medium to high speed for about 4 minutes until fluffy.
Divide into half and remove 1/2. In the remaining 1/2 add one cup of melted chocolate and beat until well mixed.
Scape out the bowl into a small container and chill in the refigerator overnight.
Take second half of the mixture and add peanut butter. beat again until well mixed and scrape it out into anoterh container and chill over night.
Once chilled use a metal teaspoon measure and scoop out a rounded teaspoonful and then roll out into a ball, using your hands and place on a parchment linned cookie sheet and when finished place in the refigerator to chill again for at least an hour.
We like to dip the chocolate into a chocolate coating and the peanut butter in a white bark, but you can do it anyway you like.
Melt the Chcolate bark according to the package directions.
Place the bowl of melted chocolate in a second large bowl with a heating pad lined in it. This helps keep the melted chocolate at a constant temperature, so you can take your time. Dip the cold filling balls into the warm chocolate and using a fork remove from the chocolate and tap several times on the side of the bowl to remove the excess and gently roll the candy on to the parchment paper.
Before it cools is the right time to sprinkle on a garnish like the crushed peanuts we used on the peanut truffles. If you want to drizzle another chocolate wait until the coating dries.
Let the candy dry for about 20 minutes and they are ready to eat.