Strawberry Cheesecake Truffles

Recipe Link

Yield: about 2-3 dozen, depending on
For the filling:
8 oz. cream cheese,
slightly softened
1 cup plus 2 tbsp. graham cracker crumbs
¼ cup
confectioners’ sugar
Splash of vanilla extract
6 tbsp. finely chopped

For the coating:
16 oz. bittersweet or
semisweet chocolate, coarsely chopped

For decoration (optional):
Melted milk
Melted white chocolate, tinted pink with candy coloring

In a medium bowl, combine
the cream cheese, graham cracker crumbs, confectioners’ sugar and vanilla.  Mix
until smooth.  Gently fold in the chopped strawberries until evenly distributed.
Cover and chill the mixture in the refrigerator until firm enough to scoop and
mold.  Scoop about 2 teaspoons of the filling and roll into a ball.  Place on a
foil- or parchment-lined baking sheet.  Repeat with the remaining filling.
Transfer the baking sheet to the refrigerator or freezer to chill until very

To coat the truffles, melt the chocolate in a
heatproof bowl set over a pan of simmering water.  When completely melted and
smooth, dip the filling balls one at a time in the chocolate, gently shaking off
the excess before returning to the baking sheet.  Once all of the truffles have
been dipped, drizzle with melted milk chocolate and tinted white chocolate for
decoration, if desired.  Return the pan to the refrigerator to chill until ready
to serve.


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