truffle truffle toil and trouble [updated WITH recipe!]

**Update 06/25: Recipe has been included below…**

The Boy has a habit of wanting to cook whenever we have a get-together; so of course, come time for GAME NIGHT 2012 he wanted to make his all-too-famous burgers. However, the Boy also decided to recreate his additionally-famous chocolate cheesecake truffles.

YES. That. is. right. Cheesecake truffles.

our little peas in a pod.

After making the chocolate cheesecake (regular cheesecake mix + melted chocolate), the Boy then went onto cover the balls in AHHHmazing semi-sweet melted chocolate, then dipped and rolled in one of three addendums…

Andes mint chocolate pieces

Heath toffee pieces

TOASTED almond slices

To say that these are miniature globes of heaven would be an understatement. One of these is a must, and if you’re happening to have an awful day, a few aren’t even enough to give you diabetes.

Obviously, the truffles were a big hit at GAME NIGHT, but now I’m thinking of taking this roly-poly balled idea and going either in the cupcake direction or the normal-cheesecake one.

More pictures to salivate by below…

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***

Recipe adapted from cooks.com
 
Ingredients
    • 1 cup chocolate chips, divided in half
    • 1 (250 g) packages cream cheese
    • 1/2 cup confectioners sugar
    • 1/2 cup cinnamon graham cracker crumbs (you could take whole graham crackers, put them in a ziploc bag and go over them with a rolling pin)
    • 1 tablespoon vanilla extract
    • 1 pinch salt
    • 1 cup variety of crumbs to roll the balls in. Here we used Andes pieces, Heath toffee pieces, and toasted almonds (in oven for 350 degrees for 10 minutes).
Directions
  1. Melt 1/2 C chocolate chips in a double boiler.
  2. Beat cream cheese using electric mixer until smooth.
  3. Add confectioner’s sugar, graham cracker crumbs, vanilla and salt, and blend well.
  4. Mix in melted chocolate and chocolate chips. Begin another bowl of chocolate chips to melt for coating in double boiler.
  5. Cool in freezer until slightly firmer (20-25 mins). At this point they will still be quite soft and sticky.
  6. Hand roll them into balls.
  7. Place single ball in a bowl of melted chocolate. Roll around with spoon until completely covered. Then transfer ball from chocolate bowl to topping bowl… this WILL become messy!
  8. STORE IN FREEZER on wax paper (this is very important, as they will get soft and sticky if left out for more than a few hours).

    Delight guests/visitors/your midnight snack attack with even a single, crunchy ball of nom-nom-ness.
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