How To Make Raspberry Cheesecake Truffles
Have a wonderful treat with these raspberry cheesecake truffles made with cream cheese and jam, coated with a rich layer of milk chocolate.
In a mixing bowl, using a fork, mix together cream cheese, 14 ground graham cracker sheets, raspberry jam, and powdered sugar. Stir into well combine.
Mix in ¼ cup melted white chocolate chips, raspberry extract and food coloring. Blend well. Cover mixture with plastic wrap and freeze for 1 hour, or until firm enough to form mixture into balls.
Remove mixture from freezer and scoop mixture out by tablespoons and form into balls. Place on a wax- or parchment-covered baking dish or plate.
Cover truffle balls with plastic wrap and freeze for 1 hour, or until firm enough to dip in chocolate.
Melt chocolate chips with shortening in microwave on 50% power in 30-second intervals stirring after each interval until melted and smooth.
Remove truffles from the freezer, using a toothpick or fork, dip truffle balls into melted chocolate. Return chocolate-covered truffle to wax paper and sprinkle with ground graham cracker before the chocolate hardens.
Repeat the process with the remaining truffle balls. Place truffles in refrigerator and allow chocolate to harden. Store truffles in refrigerator in an airtight container.
If using white chocolate, do shorter microwave intervals as white chocolate is more temperamental.
- Calories: 193.00kcal
- Fat: 10.13g
- Saturated Fat: 5.31g
- Trans Fat: 0.15g
- Monounsaturated Fat: 1.65g
- Polyunsaturated Fat: 0.89g
- Carbohydrates: 23.65g
- Fiber: 0.82g
- Sugar: 17.22g
- Protein: 2.18g
- Cholesterol: 14.42mg
- Sodium: 93.31mg
- Calcium: 42.06mg
- Potassium: 37.13mg
- Iron: 0.61mg
- Vitamin A: 37.91µg
- Vitamin C: 0.38mg
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