I’ve spent the past couple of days making some holiday treats for my friends, since I’m pretty much too poor to buy presents this year and homemade is better anyway.
Although if any of my friends don’t like chocolate, they’re pretty much not getting anything.
Chocolate Truffles
2.5 pkgs (20 squares) Baker’s semi-sweet baking chocolate1 pkg cream cheese, softenedsprinkles, chopped nuts, etc. for decoratingAllow cream cheese to soften to room temperature, then beat with a mixer until creamy. Melt 8 squares chocolate in saucepan (don’t forget to stir so it doesn’t burn!) Stir chocolate into cream cheese mixture and mix until well blended. Refrigerate until firm.
Spoon out by teaspoon and roll into 1 to 1.5 inch balls and place on wax paper lined cookie sheet.
Melt remaining chocolate (12 squares – don’t forget to stir!). Use a fork to dip into the chocolate, making sure to coat completely; twirl to drip excess chocolate, then place back onto cookie sheet. (If the cream cheese balls start to soften up too much, just pop them back into the refrigerator for a few minutes – but decorate the dipped ones first!)
Decorate truffles with sprinkles, chopped nuts (I used hazelnuts), or whatever else you can think of — get creative! Then keep them refrigerated until serving (or gifting!)
Peanut Butter Pretzel Bark
After dipping my truffles, I had some melted chocolate left over, and of course I didn’t want to just waste all that tasty dark chocolatey goodness. So I put it back on the stovetop, added a few tablespoons of peanut butter and mixed in crushed pretzels, then spread it out onto waxed paper and stuck it in the refrigerator for about half an hour to harden into pretzel bark.
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