This truffle has a combination of white and milk chocolate. I know like one ain't enough? Please don't forget the sweet delicate cream cheese filling, and the crunchy hazelnuts. Play around with the combinations, another one of my favorites is adding some creamy peanut butter instead of the white chocolate in the filling. Finishing it off with some salted peanuts on the chocolate shell.
What is your favorite truffle combination?
Chocolate Hazelnut Cheesecake Truffles
12 oz. Cream Cheese
6 oz. white chocolate, melted
2 tbsp. heavy cream
1 tsp. vanilla extract
3/4 cup powdered sugar
Garnish
chopped toasted hazelnuts
Milk chocolate, melted
Combine in mixing bowl cream cheese, vanilla extract and powdered sugar; mix until creamy and smooth. Add heavy cream to melted white chocolate mixture and add to cheese mixture. Place mixture in the freezer for 5-6 hours or overnight to harden.
Prepare a parchment lined baking sheet set aside.
Using a small ice cream scoop or melon baller, scoop mixture and place on parchment lined baking sheet. To smooth out the truffles dampen your wands with a drop of water and smooth out any rough edges. Place back in the freezer for a few hours or overnight.
Dip each truffle into melted milk chocolate, then add some chopped hazelnuts. Store in refrigerator in air tight container until ready to serve.
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