More and more brides are choosing consumables as wedding favors, so why not try making your very own edible favors? Truffles are pretty simple to make, and no one can resist the lure of chocolate! These would also be perfect for a candy buffet or dessert table.
For these semi-sweet chocolate truffles, I chose a lightly spiced flavor with a dash of rum, making them perfect for autumn brides! This recipe makes two dozen bite-sized truffles.
What You'll Need –
Microwave-safe glass bowl or Pyrex measuring cup
3 oz high-quality bittersweet chocolate (i.e. Ghirardelli 4 oz 60% Cacao Bittersweet Baking Bar), chopped
4 oz reduced-fat cream cheese, softened at room temperature
Start by lining your cookie sheet with the parchment paper (wax paper will do, as well). Put your chopped bittersweet chocolate into your glass bowl or measuring cup and microwave at full power for one minute. Remove from microwave and stir until chocolate is completely melted and smooth. Set aside.
Place the softened cream cheese in a bowl and beat with an electric mixer at high speed until smooth (about 15 seconds). Add the melted chocolate and beat again until well incorporated, stopping to use a spatula to scrape down the sides. Next, stir in half of the cocoa powder (1/4 cup), the pumpkin pie spice, the rum, the vanilla and 1 cup of the confectioners' sugar. Stir with a wooden spoon until well blended. Mix in the remaining 3/4 cup of sugar. The mixture will be pretty stiff and tough to stir at this point.
Sift the rest of the cocoa powder (1/4 cup) into a small shallow bowl. Form 1″ balls from the truffle mixture and then roll them in the cocoa powder to coat the outside. Since the truffle mixture is sticky, you might want a helper at this point so one person can form the truffles and the other can coat them in cocoa. Place the truffles on your lined cookie sheet and refrigerate until well chilled.