Make sure all your equipment is absolutely dry and free from any water droplets, otherwise your chocolate will seize and be grainy.
Line your baking sheet with parchment paper to prevent the truffles from sticking to the pan.
Make sure cream cheese is room temperature before using. Set the cream cheese out an hour or two before making these treats. The cream cheese should be soft to the touch. If your cream cheese is too cold, it will be harder to mix and there will be lumps in the batter of the truffles.
Use a cookie scoop to scoop out the balls, that way you will have even-sized balls. I used a 1.5 tablespoon sized scoop.
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.