During the holidays I always love pulling out the family cookbook to search for goodies to share at parties and whatnot. Usually I’m looking for the recipes I’ve enjoyed over the years, but every now and then I’ll try something new. Like these truffles, Chocolate Cheesecake Truffles.
Tasty? Uh, huh.
A basic combination of cream cheese, powdered sugar, melted chocolate, and vanilla are made into balls, then rolled in chopped toasted pecans and other coatings. I also used coconut and cocoa powder. By far my favorite coating is the toasted pecans.
Aren’t slightly salty, toasted pecans just wonderful? It’s hard to beat that flavor.
Set up an assembly line and find a helper if you can. Making the balls is a tad time consuming, but working with as a team would make for quick work and fun too!
For the coconut, I used regular sweetened flaked coconut, but next time, I’ll toast the coconut too. Maybe a combination of toasted pecan and coconut together? Now we’re talking.
These truffles can be made days ahead (if they last that long) and refrigerated covered. Don’t forget, since they’re made of cream cheese, they’ll need to be refrigerated until served.
- 8 ounces cream cheese
- 4 cups powdered sugar
- 5 ounces bittersweet dark chocolate, melted (I used 70% cacao)
- 1 teaspoon vanilla
- toasted pecans, chopped (or other nuts)
- flaked coconut (try it toasted)
- cocoa powder
- Using a mixer, slowly add powdered sugar to cream cheese mixing well after each addition.
- Add melted chocolate and vanilla and mix until smooth.
- Chill several hours.
- Shape into 1″ balls.
- Roll in coatings.
- Chill, covered until ready to serve.