Light Chocolate Truffles Recipe
Light Chocolate Truffles Recipe photo by Taste of Home
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Light Chocolate Truffles Recipe

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I made these for my husband on Valentine's Day, and later for Christmas gifts. Everyone loves them! —Donni Worthen, Branson, Missouri
TOTAL TIME: Prep: 25 min. + chilling
MAKES:20 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 20 servings


  • 1/3 cup semisweet chocolate chips
  • 4 ounces reduced-fat cream cheese
  • 1/3 cup plus 2 teaspoons baking cocoa, divided
  • 1-1/4 cups plus 2 teaspoons confectioners' sugar, divided

Nutritional Facts

1 each: 62 calories, 2g fat (1g saturated fat), 4mg cholesterol, 24mg sodium, 11g carbohydrate (9g sugars, 0g fiber), 1g protein Diabetic Exchanges: 0 starch, 0 fat.


  1. In a microwave, melt chocolate chips; stir until smooth. Set aside.
  2. In a small bowl, beat cream cheese until fluffy. Beat in 1/3 cup cocoa and melted chocolate. Gradually beat in 1-1/4 cups confectioners' sugar. Lightly coat hands with confectioners' sugar; roll chocolate mixture into 1-in. balls. Roll in remaining cocoa or confectioners' sugar. Cover and refrigerate for at least 1 hour. Yield: about 1-1/2 dozen.
Originally published as Light Chocolate Truffles in Healthy Cooking February/March 2011, p17

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250bunny 190379
Reviewed Nov. 19, 2011

"Made these and they were very yummy. But I agree, it is difficult to form into the balls because the mixture is not firm enough and they are still not firm after refrigeration. I am going to try more powdered sugar and cocoa to hopefully firm them up."

dougjessica2 114117
Reviewed Feb. 13, 2011

"My mixture was not soft but it was crumbly and did not form well either. I used the ingredients as specified and I didn't enjoy it at all."

sldudding 182142
Reviewed Feb. 11, 2011

"Made this recipe today and was disappointed. The mixture was not firm and I had to first chill the mixture abt an hour. The mixture was still soft so I then dropped it onto a wax paper lined tray with a small cookie scoop and chill again. After abt two hours of chilling I was able to form balls but the mixture was still very soft. I coated in the cocoa, layered between wax paper in a plastic container and refrigerated. After saying all that, the truffles are still soft balls and not firm like a traditional truffle"

Clifton66 194072
Reviewed Feb. 3, 2011

"The recipe didn't stick to my hands as the previous reviewer said but we didn't find them to be yummy. I did use fat-free cream cheese which I thought might have changed the flavor and sweetness. I may try again using the reduced fat cream cheese as the recipe specifies."

Ilene18013 115381
Reviewed Jan. 27, 2011

"I could not get the mixture to form a ball, it all just gooped to my sugared hands. Just put it in an 9x13 pan put in refrig and hoped it would hardened up, but it didn't."

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