These little chocolate gems taste so indulgent, you wouldn’t believe they’re under 100 calories each. These rich & decadent truffles demand a touch of patience and care during the chocolate coating process, but trust us, the effort is well-rewarded. And for an added “wow” factor, as the chocolate coating sets, consider sprinkling them with crushed nuts, cocoa nibs, or your favourite sprinkles.
1 pkg (8oz/250 g) cream cheese, softened at room temperature
1 scoop Vanilla Power Up Protein Blend
1/2 pkg Chocolate Velvet Cheesecake Mix
3 tbsp each butter and oil
Preparation
For truffles, measure 1/4 cup chocolate chips into a bowl; microwave on medium, stirring often, until melted. Set aside to cool. Meanwhile, using an electric mixer, beat cream cheese until fluffy; beat in protein blend and cheesecake mix. Once blended, beat in the cooled chocolate. Refrigerate until firm, about 30–60 min.
Form into 1-inch (2.5-cm) balls; freeze on a sheet pan lined with parchment paper until firm, about 30–60 min.
Meanwhile, in a heatproof bowl set over a saucepan filled with hot (not boiling) water, melt remaining chocolate chips, butter, and oil, stirring frequently. Remove from heat; let cool slightly. Mixture should still be runny.
Using a fork, dip (don’t poke) truffles, one at a time, into chocolate, tapping fork on edge of bowl to remove excess. Place on a clean sheet pan lined with parchment paper. Repeat with remaining truffles. If coating starts to harden, rewarm over pot of steaming water, stirring until softened.
Let cool at room temperature, about 30 min. Refrigerate up to 5 days.
You’ll have leftover melted chocolate. It’s better to have extra because it makes it easier to coat the truffles. Use it up dipping fresh fruit, or let it harden, chop into pieces, and then stir into cookie or cake batters.
