Valentines Strawberry Cheesecake Truffles (Print Version)
# Ingredients:
→ Base
01 -
1 1/2 cups graham cracker crumbs (150g), about 10 full sheets
02 -
4 ounces full-fat brick cream cheese (113g)
03 -
1/3 cup confectioners' sugar (40g)
04 -
1/3 cup finely diced strawberries (55g), patted dry
→ Coating
05 -
10 ounces white chocolate (280g), coarsely chopped
06 -
1 drop red or pink food coloring (optional)
# Instructions:
01 -
Line a large baking sheet with parchment paper or a silicone mat and set aside.
02 -
Mix graham cracker crumbs, cream cheese, and confectioners' sugar using a handheld mixer or food processor until it forms one big clump. Gently stir in the diced strawberries.
03 -
Drop 1.5-2 teaspoon portions onto the lined baking sheet. Chill for 30 minutes, then roll into smooth balls and return to refrigerator.
04 -
Melt white chocolate in a double boiler or microwave in 15-second intervals, stirring until smooth.
05 -
Dip each truffle in melted chocolate, tap off excess, and place back on baking sheet. If desired, add food coloring to remaining chocolate and drizzle over truffles.
06 -
Refrigerate for 30 minutes or until chocolate is completely set before serving.
# Notes:
01 -
Dry diced strawberries between paper towels to remove excess moisture for better rolling
02 -
Use pure white chocolate, not chocolate chips, for best results
03 -
Can be made up to 3 days ahead before coating in chocolate