Raspberry Cheesecake Truffles
Ingredients
The truffle filling
-
8
oz
cream cheese
-
14
sheets
graham crackers
-
3
Tbsp
seedless raspberry jam
-
3
Tbsp
powdered sugar
-
¼
cup
white chocolate chips
-
½
tsp
raspberry or vanilla extract
-
6-8
drops
red food coloring
The chocolate coating
-
1¾
cup
milk chocolate chips or white chocolate chips
-
1½
Tbsp
vegetable shortening
For topping
Instructions
- Mix cream cheese, ground graham crackers, raspberry jam, and powdered sugar in a bowl until well combined.
- Stir in melted white chocolate chips, raspberry extract, and food coloring, then blend well.
- Cover the mixture and freeze for 1 hour until firm enough to form into balls.
- Scoop the mixture out and form into balls, placing them on a covered baking dish.
- Cover the truffle balls and freeze for another hour until firm enough to dip in chocolate.
- Melt chocolate chips with shortening in the microwave until smooth.
- Dip the truffle balls into the melted chocolate using a toothpick or fork.
- Return dipped truffles to wax paper and sprinkle with ground graham cracker before the chocolate hardens.
- Repeat with remaining truffle balls and refrigerate until the chocolate is set.
Nutrition Facts (estimated)
Servings
22
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
3g
Sodium
100mg
Cholesterol
20mg
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