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“My coworker brought these into work and I made sure to get the recipe. These are not rolled into balls so they aren't as labor intensive as regular truffles. They are rich and melt in your mouth.”
24hrs 30mins

Ingredients Nutrition

  • Crust
  • 1 (11 1/2 ounce) bagghiradelli semi-sweet chocolate chips (use about 3/4 bag)
  • 1 (11 1/2 ounce) bagghiradelli milk chocolate chips (use about 3/4 bag)
  • 2nd layer
  • 11 12 ounces ghiradelli semi-sweet chocolate chips
  • 11 12 ounces ghiradelli milk chocolate chips
  • 1 cup melted butter (2 sticks)
  • 4 egg yolks
  • 4 ounces cream cheese (softened in microwave)
  • 23 cup liquor (I used Bailey's Irish Cream, Triple Sec or Amaretto. I think any fruity liquor would be good)


  1. For crust:.
  2. Melt chips in double boiler stirring until smooth. Line a medium sized cookie sheet with parchment paper and spread melted chips over the top evenly to edges. The melted chips should make an even ¼ inch crust. You may need less or more melted chips for the crust. Put in fridge to harden while making 2nd layer.
  3. 2nd layer:.
  4. For 2nd layer, melt chocolate chips in the top of a double boiler over low heat. Remove from heat and stir in melted butter slowly, stirring in between additions. Add egg yolks one at a time and beat well with electric mixer. Beat cream cheese and liquor into chocolate mixture until smooth.
  5. Spread this mixture evenly over hardened crust.
  6. Place back into fridge to harden. When truffles are semi firm, in about 2 hours, cover with plastic wrap and keep refrigerated over night. Cut into small squares.

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