SGC, I’ve made truffles before but never have I made it with cream cheese. My recipe calls for heavy cream instead. You just pour heavy cream in a bowl with roughly chopped chocolate and melt it over a double boiler. It’s technically chocolate ganache that you end up with. Refrigerate until it thickens up, make balls out of the mixture and roll them with you like.
If you’ve ever made those, can you please tell me if you found any difference in the flavor? Is one somewhat better than the other?
^ I've also made truffles using 200 gms chocolate and 100 gms cream! They turn-out nice as well..
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hrm, wishkamar, i dunno. probably the ganache ones would have a different texture? the creamcheese ones were very soft and creamy from the inside- they don't really completely solidify like the ganache ones would, i'd think. but in the end, i'd say they would both taste divine!
i love ganache! its so awesome. especially on eclairs.
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I made some more for (another) cousin’s mangni this weekend! I’ll try to take photos before they’re gobbled up.
There are lovely. 
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cream cheese is yummy i used to eat it with kit kat mmmmmmmmmm
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I have all the ingredients for the cream cheese truffles, but I want to know, does the end result have a slightly sour cream cheese taste, or not???
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^ Thanks. I might make them then!
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these sound delicious... ill try them this weekend, inshallah it wont be a disaster
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how many can you make with the ingredients in that recipe?
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i made abt 30:)
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The first time I doubled the recipe and got about 40. The second time I quadrupled the recipe and got about 130!
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alrighty, thanks guys. i'm definately gonna try these out :D
So invited sis in law and family over for dinner and just so i could hear that word "WOW" - decided to make sum truffles.
Took a pic especially to show you guys but the image upload is not working - IE crashes...anyone knows why? SGC could you sort it out please?
Had one problem tho - I refrigerated my mix for an hour and shaped them in to lil balls - coated them in white/brown choc and then with walnuts/almonds. Is that the right way? Cuz when i just dipped the balls in cocoa powder, they turned very soft after a while...
How do i prevent them from melting?
Once the image upload is working...will upload the photo soon inshallah. Haven tasted them myself...but no one would believed that i had made them until my hubby came in and said i did it from scratch! HA!
Here it is…voila!!!
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they look fab!! love the white chocolate/dark chocolate drizzle ones.
but the freezer works better than the fridge. i keep the bowl in the freezer in between the shapings and rollings. that way it doesn't get soft and melty. but yes, you did the right thing and you should go taste one RIGHT NOW! :)
Thanks SGC...they tasted yum! It was my colleagues wedding anniversary today and i want to give her some! So im gonna make some tomorrow.
The thing that im worried about is the truffles melting in a lil cardboard box...would they or wouldnt they? I want all the ribbons etc...
I was also looking for mint flavouring but only came across peppermint...do you think that would be ok?
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oh and btw do you guys store them in the fridge once made or outside? cuz im mainly worried about them melting!
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they will not melt! i did that last christmas, i.e. boxing them up, four to a box, with lovely ribbon and a gift tag, for my colleagues. i believe its the cream cheese that stabilises them.
leave them in the fridge till you have to go to the party and then give them to her. they are best served room temperature anyway rather than straight from fridge.
peppermint = mint, no? aren't they the same thing? in any case, yes, peppermint will be fine.
you can also go a bit gourmet and add a small pinch of chili powder to a dark chocolate truffle mixture, then roll in cocoa powder.
you can also do white chocolate ones and roll them in crushed pistachios.
and you can add in a different flavoured preserve/jam to vary the base taste. i used raspberry in mine but you could try cherry or apricot too.