A Note from Miss Kay■ Makes about 3 dozen
3 cups semisweet chocolate chips
1 package (8 ounces) cream cheese, at room temperature
3 cups powdered sugar, sifted, plus about 1/2 cup for rolling
1 teaspoon vanilla extract
About 1/2 cup unsweetened cocoa powder, for rolling
1. Place the chocolate chips in a medium glass bowl. Microwave on 50% power in 30-second intervals until the chips begin to lose their shape. Stir until melted and smooth.
2. In a large bowl, with an electric mixer on high speed, beat the cream cheese until smooth. With the mixer set on low speed, beat in the powdered sugar 1 cup at a time, beating until smooth. Also on low speed, mix in the melted chocolate and vanilla. Refrigerate until the mixture begins to firm, about 45 minutes.
3. Use a tablespoon or small ice cream scoop to scrape up mounds of the chocolate. Arrange the mounds on a baking sheet and refrigerate until firm, about 1 hour.
4. Roll each mound in your palms to form a 1-inch ball. If the mixture is so cold that it crumbles, let sit at room temperature for a few minutes. Arrange the balls on the baking sheet.
5. Sprinkle about 1/2 cup powdered sugar on a plate. Sprinkle about 1/2 cup cocoa powder on a second plate. Roll half of the truffles in the powdered sugar until lightly coated. Arrange in a single layer on a serving plate. Roll the remaining truffles in the cocoa powder and arrange on the serving plate.
A Note from Miss Kay
You can coat the truffles in other coatings of your choice, such as coconut, very finely chopped nuts, or sprinkles. These make a great gift. If you’re really fancy, place each truffle in a paper candy cup or mini cupcake liner, then arrange them in a box or tin.