Raspberry Cheesecake Truffles area unit delicious, sweet and tart bites of creamy cheesecake filling stuffed within a fashionable chocolate shell. These truffles create the proper Valentine’s Day dessert.
This is my favorite course this summer. It solely has one flaw, you'll in all probability would like longer to form them then to eat them. I mean, it’s not that onerous to form them, however it’s thus onerous to prevent once you begin uptake. One truffle is akin to one bite, thus however does one get enough of this fantastic treat?
Tips for Making Raspberry Cheesecake Truffles
I have to admit, I had some difficulties with creating this Raspberry Cheesecake truffles. however I didn’t need to make the graham balmy, as a result of the filling would somewhat be dry. I wished my truffles to be juicy and creamy as a true cheesecake. And conjointly there area unit the raspberries that area unit packed with juice and in addition complicate life.
Because of that, you need to work terribly quickly with the truffles and in tiny batches. Because, once you kind the balls, they're frozen and also the thawed chocolate within which you place it in later is comparatively heat, that the truffles soften quickly. However trust ME, even if you would like a touch additional effort and patience to form everything right, each second is value it.
INGREDIENTS :
- 8 oz. cream cheese-softened
- 1/2 cup powdered sugar
- 3/4 cup fresh raspberries-washed and well dried
- 3/4 cup graham crackers crumbs
- 3/4 cup cool whip
- 1 teaspoon vanilla
- 15 oz semi-sweet baking chocolate-coarsely chopped
INSTRUCTIONS :
- With a mixer beat the cream cheese, powdered sugar and vanilla until light and fluffy. Mix in raspberries to incorporate into cream cheese.
- Add cool whip and stir with a spatula.
- Add graham cracker crumbs and stir to combine. Set in the freezer for 2 hours.
- Line a tray with parchment paper and set aside.(Make sure you have enough room in your freezer for tray because the truffles must chill after being rolled).
- With a tablespoon or small ice cream scoop drop dollops of the cheesecake mixture onto parchment paper. Shape each dollop with your hand into a nice round balls.(if it’s too soft to work with, place the dollops in the freezer for a while).
- Set the truffles in the freezer until completely frozen (it might take couple hours).
- Melt the chocolate and let it sit for 5 minutes to slightly cool so the truffles won’t melt while dipping.
- Remove truffles from the freezer and begin dipping into the chocolate using a fork or a spoon. Work in small batches (take a few truffles from the freezer at the time because they soften really quickly).Place chocolate covered truffles onto parchment paper. Truffles must be completely sealed with chocolate!!! If you missed some spots you can add few drops of melted chocolate with a spoon to cover the whole truffle.
- When finish dipping process transfer leftover of melted chocolate into a zip lock bag, cut of the corner and drizzle over the truffles.
- Store in the freezer or refrigerator and take out when ready to serve. They soften quickly at the room temperature.
0 Comments