Cranberry-coconut chocolate cream cheese truffles

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Easy, make-ahead festive "truffles". With a creamy chocolately centre.

Yields 18-20


  • 250g Philadelphia Chocolate Brick Cream Cheese, softened
  • 1/4 cup unsweetened desiccated coconut
  • 1/4 cup dried cranberries
  • 225g Baker's Semi-Sweet Chocolate
  • extra desiccated coconut for garnish


  1. Mix softened cream cheese with coconut and cranberries.
  2. Use a tablespoon measure to form approximately 18-20 1-1.5 inch truffle balls.
  3. Place cream cheese balls on a tray and freeze for 30 minutes.
  4. Meanwhile, melt the chocolate over a bain marie or in the microwave (at 50% power for 2-3 minutes, checking and stirring occasionally)
  5. Dip the cream cheese balls in the melted chocolate, using two toothpicks to help you evenly coat the entire surface as you roll them around in the chocolate.
  6. Allow excess chocolate to drip back into the bowl.
  7. Place on wax or parchment paper and sprinkle with extra coconut.
  8. Refrigerate.


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