Diatetic Cream Cheese Balls

Three ingredients, no baking, and a candy that looks like it came from a chocolate shop. These cream cheese balls mix softened cream cheese with finely chopped pecans, chill until firm enough to roll, then get a quick dip in melted chocolate coating.

The cream cheese and pecan filling has a truffle-like richness. Creaming the cheese first until smooth before folding in the nuts ensures an even texture throughout each ball. The chilling step is essential. If the mixture isn’t cold and firm, the balls will flatten or melt apart when they hit the warm chocolate.

You have a choice of coating: white chocolate or milk chocolate. Both work, and making a mixed batch of each gives you a nice presentation for a candy tray or gift box. The sugar-free chocolate coating options make these suitable for diabetic-friendly dessert trays.

Kitchen Tips

• Chill until very firm before rolling. At least 30 minutes in the fridge, or 15 in the freezer. Soft cream cheese won’t hold its shape during dipping.
• Use a melon baller or small scoop for uniform balls. Roll quickly between your palms since the warmth of your hands softens the cheese fast.
• Melt the coating gently. Use short microwave bursts (15 seconds at a time) or a double boiler. Overheated chocolate seizes up and turns grainy.
• Set dipped balls on parchment paper and return to the fridge until the coating hardens completely.

Variations

• Roll in cocoa powder instead of dipping in chocolate for a lower-sugar version with a more rustic look.
• Add a teaspoon of vanilla extract to the cream cheese mixture for extra depth.
• Swap pecans for walnuts or almonds depending on what you have on hand or prefer.