Little bites of heaven, these truffles will be a sure-hit recipe. Coconut, toasted pecans and chocolate, what could be better? Try this truffle recipe - you’re sure to love it!
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup Philadelphia Cream Cheese Product
2 oz. (1/4 of 225-g pkg.) Baker's Semi-Sweet Chocolate, melted, cooled
1/2 cup icing sugar
6 Tbsp. unsweetened cocoa powder, divided
1 cup desiccated unsweetened coconut, toasted
1 cup chopped pecans, toasted
Add To Shopping List
How do I make it ?
Beat cream cheese product and melted chocolate in medium bowl with mixer until blended.
Add sugar and 2 Tbsp. cocoa powder; mix well. Stir in coconut and nuts.
Refrigerate 2 hours.
Roll cream cheese mixture into 24 balls, using about 1 Tbsp. cream cheese mixture for each ball. Roll in remaining cocoa powder until balls are evenly coated with cocoa powder.
Kraft Kitchen Tips!
Substitute toasted hazelnuts for the pecans.
How to Store
Store in tightly covered container in refrigerator up to 1 week before serving.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 4 g
Cholesterol 5 mg
Sodium 40 mg
Carbohydrate 7 g
Fibre 1 g
Sugars 4 g
Protein 2 g
24 servings, 1 truffle (17 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.