…except maybe my mom. Because she’s usually right there with me, drooling over the chocolate counter. The woman is a true chocoholic, in the purest sense of the word, and she worked tirelessly to instill the same love in my sister, Robin, and I from the time we were young. In middle school she used to pick me up from school, and we would go get dessert, usually something gooey and chocolate, almost everyday. (I would like to point out that this is probably the reason I didn’t lose my “baby fat” until high school…)

I’ve celebrated my biggest accomplishments, and dug myself out of the worst of times with a box of chocolate and my momma by my side.

But for the ultimate chocolate lover, only the best will do. So this Mother’s Day, it’s homemade truffles for our mom! And we think ur mom will love them, too…

Gather Up:
4 ounces cream cheese, softened
1 ¼ cup confectioner’s sugar, sifted
1 tablespoon cream
2/3 cup semisweet chocolate chips
2/3 cup bittersweet chocolate chips
¾ teaspoon vanilla

For Coating:
8 ounces almond bark
12 ounce package semisweet chocolate chips

Put the cream cheese in a stand mixer…

…and beat the cream cheese until it’s smooth.

Sift (I know, I know. But ur mom is worth it, right?!) measured confectioner’s sugar into a bowl.

Add the confectioner’s sugar in batches to bowl and beat to combine.

Beat until smooth.

Place both kinds of chocolate chips in microwave safe bowl and start the slow melting process. Begin with 1 minute on 30% power. Stir.

Return to microwave for 1 minute on 30% power. Stir.

Return to microwave again for about 45 seconds on 30% power. Stir. By now, your chocolate should be getting very melty and smooth as you stir.

If you can stir it smooth at this point, you are done. If you need another 20-30 seconds in the microwave on 30% power, go ahead and then stir it smooth. (Key is to keep the power low, and stir frequently. You do not want to let the microwave do all the melting work or the chocolate will be thin and hot and chocolate disaster will follow…)

Add the melted chocolate, the cream and the vanilla to the cream cheese and sugar bowl. Stir everything in until well incorporated.

Drop by dollops onto waxed paper.

Send to the refrigerator for an hour, and then remove one dollop to a smooth surface.

Break off a few pieces the size of a walnut and smoosh and roll into balls with your hands.

Continue until all the balls are rolled and admired, and then return to the refrigerator. Pull out the other dollops and do the same.

After about 30 minutes, break up the almond bark and put it in a large microwave safe bowl with the package of chocolate chips. Now we’re are going to make a candy coating to dip the chocolate balls…sweet!

Same rules apply for melting as above… We want to melt slowly on low power, stir frequently until mixture is smooth and make sure we don’t over melt and over heat in the microwave… (Or the almond bark will never set up and harden…) Start with 45 seconds on 40% power. Stir it up!

Try another 45 seconds on 40% power. Stir.

Then try another 45 seconds on 40% power, and stir, stir, stir to the finish!

Grab the first group of chocolate balls from the refrigerator and drop one into the chocolate.

Roll it around until it is covered and then drop with a flourish on a piece of wax paper. Practice flourishing a few times, because that is how you get the neat swirl on top!!! So essential!

Continue until all balls have been dropped, covered and flourished.

Return truffles to the refrigerator to harden the shell. Remove, package and…ta da!

Happy Mother’s Day Momma, we love you!
Love…Ellen, Robin (and Sean)