This is my very own version of a truffle - it's easy and people are always impressed haha. The recipe for the filling makes an excellent "Chocolate Silk Pie" if you beat in a small tub of cool whip (thawed) and spoon into a chocolate cookie crumb 8" pie crust (you know the ready made kind). I ususally make the pie version for every thanksgiving because it's so easy it's like cheating and everyone who loves chocolate loves that pie. I like to garnish the pie with chocolate curls (shaves from a block of chocolate or a milk chocolate candy bar with a potato peeler). I love easy and impressive - one of my favorite combinations.
Chocomaker Dessert Cups, 1 pkg = 12 cups
* You could mold your own chocolate cups with candy molds and either melted chocolate or melted candy coating - Chocomaker dessert cups is the much easier, faster, cheaper route
1 cup semi sweet chocolate chips
1/4 cup granulated sugar
8 oz. package of cream cheese
Melt the chocolate chips in a double boiler (I used an 8 cup pyrex measuring cup set above a saucepan of boiling water).
Remove the chocolate from the water bath.
Stir in the granulated sugar until well combined.
Now use a mixer to beat in the cream cheese until smooth and creamy.
Spoon the chocolate mixture into a piping bag (I used the star tip) and pipe into dessert cups.
I melted white candy coating inside a small zipper bag for 30 seconds, knead, microwave 30 seconds more, knead again.
Then I snipped off a VERY small corner and drizzled the candy coating on top of each truffle.
Refrigerate for 20 minutes to firm them up and serve.
Refrigerate any remaining truffles in a covered container.