Ingredients:
- 4 oz Cream Cheese, full-fat, softened to room temperature
- 1 teaspoon Vanilla Extract
- 3 cups Powdered Sugar (Icing Sugar), sifted
- 8 oz tub Cool Whip (stabilized whipped topping), thawed completely in the refrigerator
- Pinch Fine Sea Salt (optional)
- 1/2 cup Powdered Sugar (for coating)
Instructions:
- Prepare Ingredients: Ensure the cream cheese is fully softened (to prevent lumps) and the Cool Whip is thawed, but still very cold. Line a baking sheet with parchment paper.
- Cream the Stabiliser: Using an electric mixer on medium speed, beat the softened cream cheese, vanilla extract, and salt (if using) until completely smooth and creamy, about 1 minute. Stop and scrape down the sides of the bowl.
- Incorporate the Sugar: Reduce the mixer speed to low. Gradually add the 3 cups of sifted powdered sugar, one cup at a time, mixing just until combined. The mixture will be very thick and resemble a stiff dough.
- Fold in the Cool Whip: Add the thawed Cool Whip to the cream cheese mixture. Gently fold it in using a rubber spatula. Use broad, under-and-over motions. Stop folding as soon as the mixture is just homogenous to prevent deflating the air.
- Initial Chill (The Firm-Up): Cover the bowl tightly with plastic wrap and refrigerate for at least 60–90 minutes. The mixture must be firm enough to hold its shape when scooped.
- Scoop and Roll: Remove the chilled mixture from the fridge. Use a small cookie scoop to portion out uniform amounts. Roll the portions quickly between your palms into neat truffles.
- Coat and Final Set: If coating, immediately roll the truffles in the extra 1/2 cup of sifted powdered sugar. Place the rolled truffles back onto the prepared baking sheet. Return them to the refrigerator for a final chill of at least 30 minutes to firm up the coating and ensure stability.
- Serve: Serve chilled or at room temperature (if kept cool). Store leftovers in an airtight container in the refrigerator.