Delicious addictive truffles made with chocolate and cheese…
While I managed to schedule the last two posts, this one was left pending to be done on time. Unfortunately, a wave of viral fever hit down on me and I am feeling like I am being constantly hit by a brick. It has been a struggle to keep my eyes open, the cough is really irritating, and I can’t even croak in the washroom. Alhamdulillah for relatives as doctors, I went to my cousin’s wife today, who gave me a nebulization and put me on some medicines. She told me that thankfully it is only viral and now with the climate changing, there are a lot of influenza cases. I really don’t mind getting stuck on bed, staring at the ceiling or binge-watching Netflix, but instead my incessant head is only picking on how messy my house is, how I haven’t cooked properly this whole week, how I haven’t worked out, etc. etc. Then I spend the rest of the time shushing that voice in my head… Is it the same for you too?
So for the final post for this week’s theme “Don’t be Cheesy” for the Blogging Marathon #139, after toying with the idea of making mini cheesecakes, I ended up making these truffles. Azza now has this habit of watching a lot of short cooking videos on Pinterest and trying them in the kitchen if all ingredients are available. I don’t mind her experiments as long as she cleans up the kitchen. Unfortunately, that is not the case. 😉 Anyway, she tried these truffles once, but they didn’t sit right. I wanted to make them again, so played around with the proportions for the recipe. She had used equal amount of cheese and chocolate, and hence they wouldn’t hold shape. I used more chocolate than cheese and thankfully it gave shape to some amazing truffles. The cheese gives a nice salty edge. Since I used a mix of white and milk chocolate, it had a little caramely chew to it. You can use just white chocolate to have white colored truffles. 😀 Off to this super simple recipe…
Chocolate Cream Cheese Truffles
- 100 gm cream cheese Philadelphia or similar
- 150 gm chocolate I used 100 gm white and 50 gm white
- 1 tbsp maple syrup or honey
- A dash of vanilla extract
- A pinch of salt
- 1/4 cup hot chocolate mixture
- Melt the chocolate either in the microwave or by double boiling and cool completely.
- Combine all ingredients in a bowl and beat till well combined.
- Keep in the fridge for an hour or until it is little solid.
- Grease your palms with melted butter or oil spray and roll into 10 truffles. It may melt, so roll them quickly.
- Refrigerate for another 2-3 hours till hardened.
- Roll the truffles in hot chocolate mixture lightly and serve cold.