Raspberry Cheesecake Truffles
- 225g softened cream cheese
- 1/2 cup icing sugar
- 1 tsp vanilla extract
- 3/4 cup whipped cream
- 3/4 cup raspberries (defrosted or fresh)
- 3/4 cup graham cracker crumbs
- 425g semi-sweet baking chocolate
- Beat the cream cheese, icing sugar and vanilla together until light and fluffy. Mix in the raspberries.
- Add the whipped cream and stir with a spatula
- Add the graham cracker crumbs and stir to combine. Set in the freezer for 2 hours.
- Line a tray with baking paper and set aside.
- Roll drops of the cheesecake onto the baking paper.
- Set the truffles in the freezer until completely frozen, this takes a couple of hours.
- Melt the chocolate and let it sit for 5 minutes to slightly cool. This is so the truffles don’t melt while being dipped.
- Begin dipping the truffles in whatever method you prefer. I use a fork and spoon (as shown). Work in small batches, only taking a few truffles from the freezer at a time so they don’t all soften. The whole truffle must be completely covered in chocolate.
- For an extra touch, once all the truffles have been dipped, take the leftover chocolate and put it into a zip-lock bag. Cut off the corner and drizzle over the truffles.
- Store in freezer or fridge until ready to serve. They soften quickly at room temperature.
Apple Pie Truffles
- 1 small apple
- 55g cream cheese at room temperature
- 2 tbsp. icing sugar
- 175g shortbread biscuits finely crumbled
- 1/2 tsp cinnamon
- 100g white chocolate, melted
- For the coating: 200g white chocolate, melted and 1/4 tsp cinnamon
- Peel the apple and chop into small pieces. Place in a pan over medium heat with a splash of water. Place the lid on and cook for 3-5 minutes until the apple has softened but is not mushy. Leave to cool completely.
- Place the cream cheese and icing sugar in a small bowl and mix until well combined.
- Mix in the crumbled shortbread and cinnamon.
- Then mix in the apple and white chocolate.
- Cover the bowl and place in the fridge for a minimum of 1 hour.
- In the meantime line a tray with baking paper.
- Once mix has been in the fridge for an hour, take heaped teaspoons and roll into balls.
- Put back in the fridge to chill for 30 minutes.
- Dip each ball in white chocolate and place on the tray. Sprinkle each ball with a pinch of cinnamon and place in the fridge for 30 minutes or until serving.
Mint Chocolate Chip Truffles
- 4 cups icing sugar
- 4 tbsps. salted butter
- 200g can of sweetened condensed milk
- 1 1/2 tsp mint extract
- 55g semi-sweet chocolate, finely chopped
- Green food colouring
- 455g chocolate almond bark, for coating
- Mix the icing sugar, melted butter, condensed milk and mint extract in a large bowl with a wooden spoon until smooth. Fold in the food colouring and chocolate until combined.
- Place in the fridge for 30 minutes.
- Then roll into balls and place on a lined baking sheet.
- Place back in the fridge for an hour.
- Melt the chocolate and let cool slightly.
- Dip each truffle in the chocolate and place back on the baking sheet.
- Use and leftover chocolate to drizzle over the truffles.
- Refrigerate until firm and serve.
- 1 cup heavy cream
- 225g milk chocolate chopped into small pieces
- 1 cup semi-sweet chocolate
- 2 1/2 tbsps. softened butter
- 1 egg yolk
- 2 tbsps. Kahlua
- 2 tbsps. Nutella
- 1/4 cup cocoa
- 1 tbsp. instant espresso
- 1/4 cup icing sugar
- 1 cup hazelnuts
- Place cream in a medium saucepan and heat until hot but don’t let it boil.
- Place the chocolates in a bowl and pour half of the hot cream over. Let sit for a bit and then stir with a wire whisk.
- Add the rest of the cream slowly while stirring. If the mixture separates add little bits of cold cream.
- Add butter and stir to blend
- Put the egg yolk in a small bowl and add half a cup of the melted chocolate, a little at a time, while whipping.
- Add this back into the larger bowl and mix.
- Add Kahlua, Nutella, cocoa powder, coffee and icing sugar and stir to combine.
- Pour mixture into a flat, low baking dish, cover and place in the fridge for 4 hours or overnight.
- While mixture is chilling, roast hazelnuts at 210C on a baking sheet lined with baking paper for 10 minutes.
- Pour into a stainless steel or glass bowl and cover with an upside down dinner plate. Shake vigorously to remove the skins. Stop and pick out the ones without skins and continue until all or most of the skins are gone. Discard the skins.
- Cool slightly and put in a food processor. Process until they are a course crumb but not fine dust.
- When the filling has set, remove from the fridge and scoop out little pieces. It’s easiest to do this with one spoon and push off onto a plate with another spoon.
- Once all truffles have been scooped, roll into a ball and then drop into the hazelnut crumbs.
- Refrigerate until ready to serve.