Valentines Strawberry Cheesecake Truffles (Print Version)
# Ingredients:
→ Base
01 -
1/3 cup powdered sugar (40g)
02 -
1/3 cup small strawberry bits (55g), dried with a towel
03 -
4 ounces of full-fat cream cheese in a block (113g)
04 -
1 1/2 cups ground graham crackers (150g), around 10 sheets
→ Coating
05 -
One drop of pink or red food dye (optional)
06 -
10 ounces of finely chopped white chocolate (280g)
# Instructions:
01 -
Take a large baking tray, line it with a silicone mat or parchment, and leave it aside for now.
02 -
Use a hand mixer or food processor to combine the graham crumbs, cream cheese, and sugar until the dough sticks together. Then carefully fold in the dry strawberries.
03 -
Scoop 1.5-2 teaspoons of dough onto the lined tray, chill them for half an hour, then roll into smooth balls and pop them back in the fridge.
04 -
Gently melt the white chocolate on the stovetop using a double boiler or heat it in a microwave, stirring every 15 seconds until smooth.
05 -
Dip each chilled ball into the melted chocolate, shake off the extra, and set it back on the tray. If you’re adding food coloring, mix it with leftover chocolate and drizzle it over the truffles.
06 -
Put it all back in the fridge for another 30 minutes or until the chocolate layer is hard before digging in.
# Notes:
01 -
Press strawberries between napkins to remove any extra liquid so they’re easier to work with.
02 -
For the best melt and coating, stick with high-quality white chocolate instead of standard chocolate chips.
03 -
You can make these up to three days ahead of adding the chocolate layer.