Once the truffles are firm, I dip them one by one into the green candy melts. I use a fork to lift them out and tap the side of the bowl gently to remove excess coating. Then I place each truffle back on the parchment and let the coating set for a few minutes. After the green layer firms up, I drizzle the red and white candy melts across the tops in crisscross patterns to mimic a wrapped present. Sometimes I pipe tiny bows, and other times I keep it simple with straight lines. By the time all the truffles are decorated, they look like little edible gifts covered in shiny chocolate wrapping.
Pro Tips for Best Results
I tested this recipe three different ways—mixing by hand, mixing with a stand mixer, and mixing with a food processor—and the food processor always gives the smoothest, most even texture. Mixing by hand can leave lumps of cream cheese that don’t fully incorporate. The stand mixer works, but it tends to leave the crumbs coarser, which changes the interior texture. If you want that ultra-creamy truffle center, the food processor is the way to go.
Here’s what I learned the hard way: don’t skip the chilling step. The first time I made these, I dipped the truffles without chilling them, and half of them crumbled into the candy melts. The warm chocolate softens the unchilled dough too quickly, making it impossible to get a smooth coating. Chilling creates a firm, stable center that holds its shape beautifully during dipping.
Another tip is to add just a tiny bit of coconut oil—or even a teaspoon of vegetable shortening—to the candy melts if they seem too thick. Candy melts can vary in consistency from batch to batch, and a little fat smooths them out and makes dipping easier. Just don’t add water—water seizes chocolate instantly and will ruin the mixture.
Lastly, decorate the truffles while the coating is still slightly tacky. If the coating fully hardens, the drizzles can fall off instead of sticking. I’ve learned to coat a few truffles at a time and decorate them before moving on. It keeps everything neat and secure.
Common Mistakes to Avoid
I made this mistake the first time I tried this recipe—I used low-fat cream cheese. Low-fat cream cheese has more water, which makes the filling too soft and sticky. It also changes the texture from creamy to gummy. Full-fat cream cheese is essential for the rich, velvety texture that makes these truffles irresistible.
Another mistake is overheating the candy melts. If you microwave them too long or forget to stir between intervals, they can burn or turn thick and grainy. Candy melts don’t behave like regular chocolate, and they can go from smooth to ruined in seconds. Slow, gentle melting gives you the shiny, silky finish you want.
Some people also skip lining their baking sheet with parchment paper. I’ve done this once, and the dipped truffles stuck to the tray like glue, ruining the smooth bottoms. Parchment or wax paper ensures they lift cleanly with no frustration.(See the next page below to continue…)