Wednesday, December 12, 2012
Raspberry Cheesecake Truffles
8 oz cream cheese, softened slightly
14 graham cracker sheets, finely ground in a food processor
3 Tbsp seedless raspberry jam
3 Tbsp powdered sugar
1/4 cup white chocolate chips, melted
1/2 tsp raspberry or vanilla extract
6-8 drops red food coloring
1 3/4 cup milk chocolate chips (you can also use bark)
1 1/2 Tbsp vegetable shortening
2 graham cracker sheets, finely ground in a food processor (for topping)
1.In a mixing bowl, using a fork, mix together cream cheese, 14 ground graham cracker sheets, raspberry jam, and powdered sugar. Stir into well combine. Mix in 1/4 cup melted white chocolate chips, raspberry extract and food coloring. Blend well. Cover mixture with plastic wrap and freeze 1 hour, or until firm enough to form mixture into balls.
2.Remove mixture from freezer and scoop mixture out by tablespoons and form into balls. Place on a wax or parchment covered baking dish or plate. Cover truffle balls with plastic wrap and freeze 1 hour, or until firm enough to dip in chocolate.
3.Melt chocolate chips with shortening in microwave on 50% power in 30 second intervals stirring after each interval until melted and smooth.
4.Remove truffles from freezer, using a toothpick or fork, dip truffle balls into melted chocolate. Return chocolate covered truffle to wax paper and sprinkle with ground graham cracker before chocolate hardens. Repeat process with remaining truffle balls. Place truffles in refrigerator and allow chocolate to harden. Store truffles in refrigerator in an airtight container.