20 VDFY individual flourless chocolate cakes (#4599)
1 8-ounce package of cream cheese
Flavorings (optional- when making these, we used crushed peppermint pieces as well as cinnamon sugar)
Chocolate for dipping (we used Wilton Candy Melts)
Vegetable or canola oil
Unwrap flourless chocolate cakes from paper wrappers and cut the cakes into bite-sized pieces.
In a mixing bowl fitted with a paddle attachment, mix the cake pieces by adding them in thirds until a soft dough forms. While the mixer is still mixing, slowly add the cream cheese until combined. Scrape the sides of the bowl and mix until combined.
If you are making multiple flavors, divide the truffle batter into three portions. We kept one portion as is; flavored one portion with cinnamon sugar (to taste - about a ¼ cup); and flavored the last portion with crushed peppermint pieces (to taste - about ¼ cup).
Once the truffle batter has been mixed, shape the batter into desired shapes.
We shaped the cinnamon sugar and peppermint batters into balls by rolling the dough by hand. Once the balls are formed, place the truffles in the refrigerator for at least 30 minutes or until firm. Once firm, re-rolled the truffles by hand to ensure a smooth exterior and place them back in the refrigerator to firm.
We shaped the plain chocolate batter into squares by spreading the batter into one large rectangular form with a spatula. Place the batter in the refrigerator for 30 minutes or until firm. Once firm, trim the edges of the rectangle (to ensure smooth sides) and cut the rectangle into 24 pieces (4x6) with a pizza cutter. Return the batter to the refrigerator to firm.
Melt chocolate in a microwave safe bowl in 30 second increments. Once the chocolate has been completely melted, add oil to thin it out (if chocolate is too thick, it will result in a thicker crust and will be more difficult to work with). Remove one flavor of truffle batter from refrigerator and dip the truffles into the chocolate using your hands, a tooth pick, or professional dipping tool. Continue to melt chocolate and dip remaining truffle flavors.
Once the chocolate has set, decorate the truffles as desired (we made my cinnamon sugar batter into pumpkins for a fall, the peppermint batter into a Christmas theme, and the plain chocolate batter was decorated with filigrees).
Yields about 80-95 truffles depending on truffle size.