What you need
250g PHILADELPHIA Block Cream Cheese, softened
1 cup shortbread biscuit crumbs
1/3 cup caster sugar
2 tablespoons CADBURY BOURNVILLE Cocoa
2 teaspoons vanilla essence
Red food colouring (tasteless)
220g CADBURY Baking Milk Chocolate Melts
3 teaspoons vegetable oil
Christmas decals and sprinkles, for decorating
1. STIR together the PHILLY, biscuit crumbs, sugar, cocoa, vanilla and food colouring. Mix well. Roll teaspoonsful into balls, place on a lined tray and refrigerate until firm.
2. Melt the chocolate in a microwave safe plastic bowl on 50% POWER. Begin with 20 second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power. Only microwave until 75% of the chocolate has melted. The rest will melt as you stir it. Stir through the oil.
3. SKEWER a truffle, dip in melted chocolate and then allow excess to drop off then place onto a lined tray then decorate as desired. Repeat with the remaining truffles and chocolate. Allow to set at room temperature then store in an airtight container, refrigerated, until required.
TIP: If the chocolate begins to thicken in the bowl on standing, warm slightly by waving a hairdryer on a warm setting over the top of the bowl. This is a gentle way of warming the chocolate without overheating and losing the temper.
These cute little truffles have a surprising chocolate flavoured centre that is perfect for Christmas.