Cream Cheese Chocolate Truffles (Easy Recipe)
These no-bake chocolate truffles combine 8 ounces of softened cream cheese with 12 ounces of melted semisweet chocolate and vanilla. Chill the mixture until firm, roll it into about 24 small balls, then serve as is or dip in more chocolate. Keep the truffles refrigerated, and use clean, completely dry bowls and utensils throughout.
A familiar request sounds like this: “I want homemade chocolate truffles, but I don’t want a fussy recipe or a long list of ingredients.” Cream cheese makes these centers rich and easy to shape, while semisweet chocolate gives them a deep chocolate flavor. I like this method because it uses a short ingredient list and does not require baking or special candy-making equipment.
The key is temperature: the cream cheese should be soft enough to mix, and the melted chocolate should be warm but not hot. Give the mixture time to chill before shaping, and you’ll have smooth centers that are easier to handle.
Ingredients, Equipment & Prep
This recipe makes about 24 truffles, depending on how large you roll them. You need cream cheese, semisweet chocolate, and vanilla; a second amount of chocolate is optional for dipping. A tray, parchment, and a few clean bowls are enough to prepare them without an oven or stovetop.
Ingredients
- 8 oz (227 g) full-fat cream cheese, softened to 65–70°F (18–21°C)
- 12 oz (340 g) semisweet chocolate, chopped into small, even pieces
- 1 tsp (5 mL) vanilla
- Optional coating: 8 oz (227 g) chocolate, chopped
Full-fat cream cheese gives the centers a rich texture and helps the mixture hold its shape once chilled. Use a block of cream cheese rather than a spreadable tub product, which may have a softer texture. Semisweet chocolate balances the tang of the cream cheese; chopped chocolate melts more evenly than a large piece.
Equipment and preparation
Use a clean, dry glass or stainless-steel bowl for melting the chocolate, plus a mixing bowl, spatula or mixer, parchment-lined tray, and spoon or small scoop. A kitchen thermometer is helpful for checking temperatures, but the recipe can be made without one if you work gently and let the chocolate cool before mixing.
Wash your hands and tools, then line the tray with parchment. Let the cream cheese soften until it is easy to press, but do not leave it at room temperature for more than 2 hours total. Chop the chocolate evenly, and keep all bowls and utensils completely dry.
Water can make melted chocolate seize, meaning it suddenly turns stiff and grainy instead of smooth. Avoid splashes, wet utensils, and steam from a pot of water. Next step: soften the cream cheese and prepare the tray before you melt the chocolate.
Melt, Mix, Shape & Coat
This section takes the ingredients from separate components to finished truffle centers. Melt the chocolate slowly, cool it before adding it to the cream cheese, and chill the mixture before rolling. Those steps help you avoid overheated chocolate, lumpy filling, and centers that stick to your hands.
1. Melt the chocolate gently
Place the 12 ounces of chopped semisweet chocolate in a dry microwave-safe bowl. Microwave in 15–20-second bursts, stirring after each burst. Stop once most of the chocolate has melted; the remaining pieces should soften as you stir. Keep the chocolate below 120°F (49°C) to reduce the risk of scorching or thickening.
You can also use a bowl set over gently simmering water. The bowl should not touch the water, and water or steam must not enter the chocolate. Remove the bowl from the heat as soon as the chocolate is smooth.
2. Cool, then mix
Let the melted chocolate cool to 90–95°F (32–35°C) before adding it to the cream cheese. If you do not have a thermometer, wait until it feels warm rather than hot, and stir it once or twice as it cools.
Beat the softened cream cheese until smooth. Add the chocolate gradually, mixing as you go, then stir in the vanilla. Scrape the bowl’s sides and base so no plain cream cheese remains. The finished mixture should look even and thick, with no visible streaks.
3. Chill and shape
Cover the bowl and refrigerate the mixture at 40°F (4°C) or colder for 1–2 hours, or until it is firm enough to scoop. Chilling time can vary with the depth of the mixture and the temperature of your refrigerator. If it still feels soft, give it more time rather than trying to roll it immediately.
Scoop portions about 1 inch (2.5 cm) wide and roll them between clean hands. Place each ball on the lined tray. If the mixture starts to soften as you work, return it to the refrigerator for a short chill before continuing.
4. Add an optional chocolate coating
For dipped truffles, melt the additional 8 ounces of chocolate using the same gentle method. Chill the shaped centers until firm, then lower them into the melted chocolate one at a time with a fork. Lift each one, let the extra chocolate drip back into the bowl, and set it on parchment.
Refrigerate the dipped truffles until the coating is firm. If the coating begins to thicken while you work, warm it briefly and stir; avoid overheating it. Next step: store the finished truffles in a covered container in the refrigerator.
| Choice | What to do | Best fit |
|---|---|---|
| Uncoated centers | Shape the chilled mixture and return the balls to the refrigerator | Fewer steps and a soft chocolate-cream-cheese center |
| Chocolate-dipped centers | Dip chilled balls in 8 oz (227 g) melted chocolate | A firm chocolate shell and a more finished look |
Chilling, Storage & Food Safety
Cream cheese truffles are a refrigerated dessert, not a shelf-stable candy. Keep them at 40°F (4°C) or colder in a covered container, and use them within 5 days for best quality. Follow the time limits below when serving, since the filling contains cream cheese.
The truffle mixture needs a full chill before shaping, and the finished balls need refrigeration after they are made. Keep track of time spent outside the refrigerator, including preparation and serving. Do not leave them at room temperature for extended storage.
- Refrigerate the mixture for 1–2 hours, until firm enough to scoop.
- Store finished truffles covered at 40°F (4°C) or colder.
- Use within 5 days for best quality.
- Discard truffles left at room temperature for more than 2 hours.
- If the room or serving area is above 90°F (32°C), discard them after more than 1 hour.
If you are making them ahead, chill the centers and store them covered until serving. For dipped truffles, let the coating set in the refrigerator before moving them into a storage container. Next step: take out only the portions you plan to serve.
Serving & Presentation
Serve these truffles chilled for a firm, easy-to-handle bite. You can also let a small portion sit out briefly just before serving if you prefer a softer center. Keep the remaining truffles refrigerated, and return any uneaten portions within the room-temperature limits in the storage section.
For a simple finish, arrange the truffles in small paper cups or on a plate. If you have dipped them, allow the coating to set fully before stacking or packing them. A little space between the pieces helps prevent them from sticking together.
The uncoated version has a soft, rich center, while the dipped version adds a firmer shell. Choose based on the texture you want and the time you have; both use the same cream cheese and chocolate base.
Troubleshooting Common Truffle Problems
Most problems with this recipe come from chocolate that is too hot, moisture in the melting bowl, or a mixture that has not chilled long enough. Check the texture before changing the ingredients. Small adjustments to temperature and chilling time are usually the best first steps.
| What you notice | Likely cause | What to try |
|---|---|---|
| Chocolate turns stiff and grainy | Water or steam entered the bowl, or the chocolate overheated | Keep bowls and tools dry; melt gently in short bursts |
| Filling has cream cheese streaks | The cream cheese was not beaten smooth, or the chocolate was added too quickly | Beat the cream cheese first; add cooled chocolate gradually and scrape the bowl |
| Mixture is too soft to roll | It needs more time in the refrigerator | Chill longer, then test again with a scoop |
| Rolled balls soften while you shape them | The mixture warmed during handling | Chill the mixture or tray before continuing |
| Coating is thick and hard to dip into | The chocolate cooled or thickened | Warm it briefly and stir; do not let it get too hot |
If the chocolate seizes, it may no longer work well as a smooth coating. Prevention is easier: keep water away from the bowl, avoid steam, and do not rush the heating. Next step: use the texture table to identify the issue before proceeding.
Frequently Asked Questions
These quick answers cover common questions about cream cheese truffle ingredients, timing, texture, and storage. The main points are to chill the mixture until scoopable, keep the chocolate dry while melting, and store the finished truffles in the refrigerator.
Can I use cream cheese straight from the refrigerator?
It is better to soften it to 65–70°F (18–21°C) so it blends smoothly. Do not leave it at room temperature for more than 2 hours total.
How many truffles does this recipe make?
It makes about 24 truffles when you shape the mixture into balls about 1 inch (2.5 cm) wide. The exact yield depends on portion size.
Do I have to dip the truffles in chocolate?
No. The extra 8 ounces of chocolate is optional. You can serve the chilled centers without a coating.
How long should the mixture chill before shaping?
Chill it for 1–2 hours, or until it is firm enough to scoop. If it still feels soft, continue chilling and check again.
Why did my melted chocolate turn grainy?
Moisture or steam may have entered the bowl, or the chocolate may have overheated. Keep tools dry and melt the chocolate in short bursts or over gently simmering water.
Can I melt the chocolate over a pot of water?
Yes. Set the bowl over gently simmering water without letting the bowl touch the water. Keep boiling water and steam away from the chocolate.
How should I store cream cheese truffles?
Keep them covered in a refrigerator at 40°F (4°C) or colder. Use them within 5 days for best quality.
How long can truffles sit out?
Discard them if they have been at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Can I make the truffles ahead?
Yes. Shape them, refrigerate them in a covered container, and serve them within the 5-day best-quality window. Keep them chilled until shortly before serving.
What chocolate works for the coating?
The recipe calls for 8 oz (227 g) chocolate for an optional coating. Chop it evenly and melt it gently, just as you do for the truffle centers.
Final Takeaway
For smooth, easy-to-roll centers, soften the cream cheese, cool the melted chocolate to 90–95°F (32–35°C), and chill the mixture until firm. Keep every bowl and utensil dry, then store the finished truffles in the refrigerator at 40°F (4°C) or colder.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
