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Light Chocolate Truffles

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
    about 1-1/2 dozen


  • 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


  • In a microwave, melt chocolate chips; stir until smooth. Set aside.
  • 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.
Nutrition Facts
1 each: 62 calories, 2g fat (1g saturated fat), 4mg cholesterol, 24mg sodium, 11g carbohydrate (9g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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  • muffbear74
    Dec 20, 2018

    I was able to roll these out without too much trouble. I started out mixing with an electric mixer, but switched to by hand after adding the sugar. At first the mixture seemed very dry and crumbly, but after a lot of mixing, it finally came together. I had some leftoever crushed candy canes and rolled some of the balls in those and really like the flavor.

  • 250bunny
    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
    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
    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
    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
    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.