Wednesday, January 12, 2011

Chocolate Cheesecake Truffles

Before Christmas I put a recipe to the test. The result: amazing.
These truffles are super simple to make, can be completed from start to finish in under an hour, and taste really good. You can also jazz them up by rolling them in literally anything you want.
I've used coconut (makes them very pretty), coarse sugar, graham cracker crumbs, oreo crumbs, and icing sugar (soaks in, not the best to use). I've also used crushed peak frean cookies (you know the really good digestive kind that has chocolate on one side?), and hot chocolate powder.
Without further ado, here is the recipe for
Chocolate Cheesecake Truffles

  • In a bowl, mix together 1 pkg cream cheese (room temperature or microwaved for a few seconds to make it easier to work with), 1/2 cup graham cracker crumbs (or oreo crumbs), 1/2 cup icing sugar, and 1 tbsp vanilla extract.
  • Melt 1/2 cup chocolate chips in either a double broiler or in the microwave. Stir into the cream cheese mixture and mix until well combined.
  • ***Add in another 1/2 cup of chocolate chips for chocolate chip cheesecake truffles.
  • Put truffle mixture in the fridge or freezer (no more than 15 mins in the freezer). When set, use a spoon to create truffles of the size you desire. Roll in your hands to make a ball, then roll in a bowl of shredded coconut, graham cracker crumbs, oreo crumbs, etc.
  • Put in the fridge to allow the truffles to set again.
Coconut covered truffle.

My truuuuuuffles, all photos courtesy of Danielle at

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