Chocolate Truffles

chocolate truffles

chocolate truffles filled with cinnamon cream cheese


  • ½ tub Spero Cinnamon Cream Cheese
  • 1 tbsp maple syrup
  • Pinch of sea salt (optional)
  • 2 cups semisweet or dark chocolate chips


  1. Fill a small saucepan halfway with water and bring to a boil
  2. Turn to simmer
  3. Place a stainless steel mixing bowl (or a non-plastic alternative) above the pan so it rests on the edge. There should be room between the water and the bottom of the bowl 
  4. Add chocolate chips and stir, allowing the steam from the water to heat the underside of the bowl 
  5. Slowly stir until all chips have melted and the chocolate is a smooth consistency
  6. Remove from heat and set aside to slightly cool 
  7. Next, in a small bowl mix Spero cinnamon cream cheese with maple syrup 
  8. Using a spoon or your hands, pinch about 1 tbsp of cream cheese mixture and roll into small balls, placing finished cream cheese balls on a small plate to freeze
  9. Freeze for 10-15 minutes and remove from the freezer 
  10. Place a cooling rack over a cookie sheet and then place truffles 1-2 inches apart on the cooling rack
  11. Spoon melted chocolate mixture over each of the truffles, allowing mixture to drip onto the cookie sheet below 
  12. (Optional) As the chocolate coating begins to cool, add a pinch of sea salt on the top of each truffle

do you have a recipe to share?

Leave a comment

Please note, comments must be approved before they are published



Sold Out