Cheesecake Truffles

Category: Confectionery
Cheesecake Truffles

Ingredients

Curd cheese (cream cheese, cream cheese like "Philadelphia") 100 g
Sugar 30 gr.
White chocolate (porous will not work) 60 gr.
Rum (I have cognac) 1-2 tsp
Hazelnuts or almonds 40 gr.
Cocoa powder about 6 table. l.

Cooking method

  • Beat the curd (cream) cheese with a mixer until plastic.
  • Add sugar, pour in rum, beat.
  • Melt white chocolate (in a water bath or microwave), add to the mixture, beat.
  • Add chopped nuts.
  • Cover the mass with foil and leave in the refrigerator for 3-4 hours to freeze slightly. This will make it easier to work with. (I leave it overnight).
  • With damp hands or using a spoon, take a little mass (about the size of a walnut), quickly form a ball and roll in cocoa. The mass is sticky, so we do not knead for a long time, so that it does not get warm from the warmth of the hands.
  • Put the truffles in the refrigerator for at least 4 hours, or better overnight, so that they harden. Serve right out of the refrigerator to keep them warm and soft.
  • Cheesecake Truffles
  • Cheesecake Truffles
  • Cheesecake Truffles

The dish is designed for

15 pcs. about 15 gr.

Note

Enjoy your tea!

eye
glad, oh, so delicious, probably ... I've never tasted anything like it ...

only in childhood from powdered milk with ice cream ...


Photos are very appetizing!
Well, what a craftswoman you are!

Holiday greetings!
Kizya
Tanya, thank you! Be sure to try, they are delicious!
eye
glad, went, swept the box, scratched the bottom of the barrel ...
Almetta remains 85 g, white chocolate -54 g))) well, not 15, but 14 will turn out)))
wh-t I was directly touched by your sweets ...
stir up Che in Kesh 6.7 l bowl
Kizya
Tan, why did the matter stand up ?! 14 so 14 ... at least that much.


Added Monday, 06 March 2017 9:39 PM

Quote: ok
I'm glad, I went, swept the box, scraped the bottom of the barrel ...
I have almost the same story ... I picked up 40 grams of nuts, it would have been a bigger portion of them kneaded.
Premier
Interesting idea!
Now, if not yet in cocoa, but in cookie crumbs, roll it in ... so that it is just like a cheesecake.

I will definitely try.
Kizya
Quote: Premier
Now, if not yet in cocoa, but in cookie crumbs, roll it in .. so that it is just like a cheesecake.
... could be so
Thank you, Olya!
eye
glad, put it in the refrigerator
190 g
Marusya
glad, and I liked the truffles without any problems, and delicious and beautiful!
Photos are very seductive Thank you
Kizya
Yes, they cook quickly and easily, you wait longer for them to freeze in the refrigerator!
Thank you, Marusya!


Added Monday, 06 Mar 2017 11:13 PM

but it turns out so tender, they melt right in the mouth ...
Marusya
Quote: ok

put it in the refrigerator
Tatiana, I'm signing up for the queue
eye
Marusya, you will be the first, we have no queue to the refrigerator)))
Arka
Of course, there is no queue, I already ate everything. So why bother waiting in line?
eye
Quote: Kizya
it turns out so tender, it melts right in the mouth ...
glad, with a bow and a huge gratitude !!!
Briefly about myself: I like salty, I rarely like sweets, but these ones caught on and did not disappoint.
It is very tasty, very tender, wonderful recipe, balanced taste!
The most difficult thing in cooking is finding good white chocolate and melting it)))
It is better to pack it immediately in paper capsules. Try right next to the refrigerator.
During the tasting, the idea arose to try it as a filling for chocolate sweets.
It is a pity that the nuts didn’t crunch, they were smeared in a delicate filling.
Yes, I got 13 things, squeezed with a teaspoon and immediately - in cocoa.
Loksa
glad, what interesting goodies, I will take to my bookmarks! : rose: thanks for the recipe! : girl_in_dreams: I'll cook it a little later!
Babovka
Healthy dessert
Kizya
Quote: ok
Glad, with a bow and a huge gratitude !!!
Briefly about myself: I love salty, I rarely like sweets, but these ones caught on and did not disappoint.
It is very tasty, very tender, wonderful recipe, balanced taste!
The most difficult thing in cooking is finding good white chocolate and melting it)))
It is better to pack it immediately in paper capsules. Try right next to the refrigerator.
During the tasting, the idea arose to try it as a filling for chocolates.
It is a pity that the nuts did not crunch, they were smeared in a delicate filling.
Tanya, to your health! I am very pleased that the sweets were to my taste !!
I use regular Nestle white chocolate. Aerated chocolate is not suitable for these purposes (I have already amended the recipe).
I am drowning in water. bath. The main thing here is not to overheat it and prevent water from getting into the container where the chocolate is heated.


Added Thursday, 09 Mar 2017 5:18 PM

Quote: Loksa
Glad, what interesting goodies, I'll take in my bookmarks! Thank you for the recipe! I'll cook it a little later!
Thank you, Oksana! Hopefully not stuck in the bookmarks!
eye
glad, I repeated!
Successful again, but we lost our white chocolate ... I'm hunting now
I tried Alpengold almond-coconut ... I liked it less.
Thank you for the recipe many, many times !!!
Kizya
We love these truffles too!


Added Saturday 25 March 2017 12:13 PM

Quote: ok
we lost white chocolate ... I'm hunting now
Happy hunting, Tanya!
eye
people! Where? who? ... (c)
with surprise, I will continue to sing delight to my favorite sweets: on ng I repeated 100 g of imported branded chocolate ... I didn’t understand the difference, it’s still delicious, but not worse than before)))
Radochka, I won't get tired of thanking!
and advertise!
lega
Quote: ok
100 g of imported branded chocolate ... I didn't understand the difference

regular white chocolate "Nestle"
-is absent
I looked at white chocolate on Ozone ... Which of the assortments there is better to take for these sweets? I don't understand white ... in its pure form (without additives), only three types, very different in price. Does it make sense to focus on price?

🔗
🔗
🔗

Irina F
Galina, in fact, the composition of all three species is the same. The only thing is that the content of cocoa butter in the last copy is slightly less, 20% versus 26%. But this is not very important for making such wonderful sweets! So you can safely take and inexpensive!
eye
a year has passed ... the question is still the same:

Quote: ok
people! Where? who? ... (c)

I repeated in ng, purchased sweets do not taste good to me, so these truffles are an obligatory attribute along with prunes with nuts in chocolate.
This time, the nuts used 50/50 hazelnuts / almonds ... it seemed too much in terms of quantity, or it was necessary to crush finer or add less in quantity.
For the rest, I am very happy with the result, I will repeat, yes, I did a double portion and used the defrosted crême, I only punched it with a blender.
! it is better to melt chocolate in a water bath

glad, I won't get tired of thanking!
Loksa
Tatyana, defrosted cream cheese? it's like, he is not frozen like: girl_pardon: what is he then?
eye
after blender good

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