These chocolate truffles are quick and easy to make with leftover cream cheese frosting
These chocolate truffles are absurdly easy to make, and are idea for using up any leftover cream cheese frosting that you may have lurking in your firdge fridge.
If, like me, you are an occasional baker it can be hard to get the quantities right. I nearly always make too much frosting, as I am never sure l how much I need to cover, top or fill different sizes of cakes, so I tend to err on the side of caution and make too much. Invariably it would sit a bowl in the fridge and I’d dive in with a teaspoon from time to time, or I’d put in the freezer for another day and forget all about it until I needed the space for something else.
These truffles are everything a truffle should be, soft, moreish and thanks to being rolled in cocoa powder they are not too sweet. Infinitely better than eating leftover frosting by the spoonful and a great way to prevent food waste. In fact they are so good that you will now deliberately make extra frosting next time you make a cake.
You don’t actually need a recipe for these – simply weigh the frosting, melt half the amount of dark chocolate, stir it in, adding some dried fruit, roll into balls, dust with cocoa powder, chill and enjoy. What could be easier?
Cream Cheese Frosting Truffles
- 200 g Cream cheese frosting
- 100 g Dark chocolate
- 1 tbs cocoa powder
- 1 tbs dried cranberries ((optional))
- Place the leftover frosting in a bowl and all it to come to room temperature
- Melt the chocolate in a bowl over a pan of simmering water. Make sure that the bottom of the bowl is above the water. If the chocolate starts to seize add a teaspoon of the frosting and stir it through.
- Once melted stir the chocolate into the frosting, add the cranberries if using.
- Use your fingers to roll into walnut sized balls, then roll in the cocoa powder. Place in an air tight container in the fridge to firm up.