Truffles for Your Valentine

It was approaching seven at night, and upon receiving a text from my friend about receiving a box of chocolates, I realized that it was Valentine's Day. And with Valentine's Day comes an excuse to eat chocolate whether you're single or otherwise preoccupied.

The dessert cases here at school had heart and red-themed treats within them, but if I was going to enjoy something chocolate or red, it was going to be on my own terms, and while celebrating the nice break from schoolwork. I was going to make truffles a week or so ago and bought the ingredients, and decided, what's a better thing to treat myself to on Valentine's Day?



I decided to add a festive twist, and with that, I cranked up the Taylor Swift, whipped out the cream cheese, chocolate, and raspberry preserves, and while covering the table and microwave in chocolate, made these yummy little morsels. I wiped the chocolate off my face, and then proceeded to wander around and share them with a grin upon my face.



Raspberry Chocolate Cream Cheese Truffles
makes about 36

1 8 oz. package cream cheese or neufchatel, softened
8 ounces semi-sweet chocolate, melted
1/3 cup raspberry preserves
10-12 ounces semi-sweet chocolate (melted but later on)
decorations (i.e. sprinkles, chopped nuts, etc), optional

Beat the cream cheese until fluffy and beat in the chocolate and raspberry preserves. Chill until firm enough to handle and then scoop and shape teaspoonfulls into balls.

Chill for half an hour or so, and then dip into melted chocolate and place on a sheet of wax paper or silicone mat (and top with sprinkles or something if desired).

Refrigerate for a few hours until chocolate is set.

Enjoy!