This afternoon I was out grocery shopping and I saw a box of truffles in the chocolate section that caught my eye- they were ‘cheesecake truffles’. “Hmm that sounds delicious” I thought to myself. The thing is, and you may not know this about me, as much as I am a chocolate-lover, even a chocolate-addict, I am so much more when it comes to cheesecake, I am in fact, a chocolate-cheesecake-fiend.
Don’t believe me? Well it’s true and the following tale will prove it to you. You see, there is a coffee shop quite literally below my apartment and they have delicious chocolate-almond cheesecake. This time last year, I was eating one slice of cheesecake per day. Soon, things got so bad that the owner of the coffee shop, his wife and two employees of theirs, independently of each other, expressed genuine surprise bordering on concern, when they noticed how often I was running downstairs for cake. When your cheesecake supplier stages an almost-intervention, well you know things have gone too far, so I quit cold turkey.
But of course, I still have a soft spot for the cheesecake-chocolate combination. So when I saw the box of cheesecake truffles, I rushed home like a woman possessed and researched recipes. It turns out one has to first bake a cheesecake, then let it firm up in the fridge for several hours and only then can one use this hardened cheesecake as a filling in truffles. This seemed like far too much waiting, so I decided to make chocolate cream cheese truffles, which are close enough.
The process was fairly easy, and what I really liked about it was that one could add sugar and chocolate to taste. Traditional chocolate truffles are made from a ganache (you can read more about this in my previous posts about basic dark chocolate truffles and Cointreau truffles), and you can’t really add more or less chocolate, with intermittent tastings while making ganache (to be accurate, you probably could, but I think it would be a complicated process and you’d run the risk of breaking the ganache). So this really is something unique about this cream cheese truffle recipe. I’d recommend giving it a go, you might get hooked 😉
100 g dark chocolate (at least 70% cocoa solids) (the better this chocolate is, the better your truffles will taste)
150 g cream cheese
5-6 tablespoons of icing sugar
1/2 tablespoon butter
1/2 teaspoon vanilla essence
Some cocoa powder or a handful of hazelnuts toasted and ground
4 Bowls and several spoons
1 large plate
A hand-held or stand-alone egg-beater/mixer
1 sheet of foil or butter paper
I began by placing the cream cheese (at room temperature) in a bowl.
Next, I melted the chocolate in the microwave. (When you do this, be sure to do this on a low setting as you don’t want to burn the chocolate. Ideally, you should melt the chocolate in a double boiler to avoid this, but I find that if I am careful, I can do it in the microwave.
While the chocolate was melting I began whipping the cream cheese up with the mixer (egg-beater). When it was creamy and softened, I added 2 tablespoons of icing sugar and whipped this into the cheese. I tasted the mixture and thought it needed a little more sugar, so I added another 2 tablespoons. (You should also taste the mixture intermittently and see if it needs more sugar; add as much as you think is appropriate.) Once it tasted just right, I scooped out about a third of the mixture into another bowl and place this bowl in the fridge.
To the rest of the cream cheese mixture (the 2/3rd remaining in the first bowl) I added the vanilla essence, butter and about three-quarters of the chocolate and mixed it all up with a spoon (don’t whip this). Then I took a little taste. It tasted like it needed more chocolate, so I added some more.
Now I was ready to start shaping the truffles. When you’re trying this, make sure you have enough works-space on your kitchen counter. I like sitting down while I do this, because it takes some time, so I usually move over to the floor because I feel more comfortable sitting cross-legged. You could move over to the dining table if you prefer. So I set the cream cheese mixture and the chocolate cream cheese mixture side by side on the floor.
Now I was ready for the fun part! I scooped out some of the chocolate mixture and shaped it into a sphere in my hand. Then I flattened it out on my hand like a mini chapathi or tortilla.
and carefully rolled the chocolate layer over the cream cheese centre, shaping the truffle into as perfect a sphere as possible. (I don’t have a photograph of the sphere-shaping bit because I needed both hands and by this time my other hand was covered in chocolate.)
Then, I took each truffle and warmed the outside up by rolling it about in my hand. Next, I rolled the truffle about in the ground hazelnuts. Once its outside was coated, I placed the truffle in a little paper cup:
I repeated this until all the truffles were coated, here they are:
Mmm..what a cheesy, chocolatey evening I had.