The Best Cream Filled Chocolates
These sweet, decadent chocolates have a creamy filling and are a wonderful treat for holidays or for sharing.
Ingredients
- 4 oz cream cheese softened
- 1/2 tsp extract orange, lemon, coconut, maple, raspberry, & cherry are all wonderful
- 4 cups confectioner's sugars
- 2 cups semi-sweet chocolate chips
- 1 tbsp beeswax, food-grade grated
Instructions
- Cream the cream cheese with an electric mixer until smooth.
- Add the extract of your choice and beat until combined.
- Add the confectioner's sugar gradually and beat after each addition to combine thoroughly.
- Scoop cream cheese mixture with a small spoon, and roll into balls. Place on a cookie sheet lined with waxed paper and refrigerate while you prepare the chocolate coating.
- Place chocolate chips and beeswax in the top of a double boiler. Add water to the bottom pan (be careful not to get any water into the chocolate). Place the double boiler on a medium burner.
- Stir chocolate and beeswax until completely melted. Turn off the burner, but leave the pan on the burner to keep chocolate melted.
- Coat each candy ball with melted chocolate and remove with fork or dipping tool. Place on waxed paper. Repeat with all of the candies. Place in the refrigerator to cool.
- Store chocolates in the refrigerator in an airtight container. Use in 2 or 3 weeks for best results.
Notes
The beeswax makes the chocolate coating harden, but you may substitute 1 tablespoon of coconut oil if you don't have food grade beeswax.
If you like, you may divide the cream cheese in half or quarters and make 2 or 4 different flavors of cream filling. Reduce the amount of extract accordingly. (If you divide the cream cheese filling in half, reduce extract to 1/4 teaspoon. If you divide the filling into quarters, reduce extract to 1/8 teaspoon.) This allows you to create a tray of multiple flavors to give as a gift!