Chocolate Truffles

We have been programmed to believe that “Nothing says Love like Chocolates [and flowers]”.

I really enjoy chocolate more than anything – so that is the type of love we are featuring here today!

In honor of Valentines Day, I share my love with you!

Remember, flowers may wilt – but chocolate will last forever (on your hips)… Happy Valentines Day and may all of your calories be worth it!

Cheesecake Chocolate Truffles

(aka Chocolate Cups filled with Cheesecake)

as inspired from Roxan’s Home Baking

  • roughly 4 ounces of melting chocolate (your favorite chips work -I love the Ghirardelli Bittersweet Chips & was able to buy a huge bag at a great price at BJ’s)
  • about 1/2 Tablespoon Shortening
  • 1/2 block of Cream Cheese (room temp)
  • 3 Tablespoons Sugar
  • 1 teaspoon Vanilla Extract

Pick your mold( I used Wilton’s Silicone Heart Molds but you could use any of the plastic chocolate molds – they make ones specifically for truffles) that you would like to make these in. Carefully put some chocolate in each mold & paint it up the sides or just swirl it around if you have individual molds like I used here. I usually like to do two coats to make sure my walls are thick enough and I don’t have to worry about breakage here (so once your first layer is set in the refrigerator do your second layer).

While the 2nd layer is setting in the refrigerator (about 30 minutes or so) you can mix together your cheesecake filling. Pop your cream cheese (I always use the low fat so I don’t feel as guilty eating a half block of it covered in chocolate) in a bowl with the sugar and vanilla and mix it until smooth either with a spoon or a whisk or even a stick blender like I used (not the easiest clean up but the most smooth cheesecake filling).

Take out the chocolates and fill each one with some cheesecake filling (making sure to leave room on the top/edges for more chocolate). Allow this to set in the freezer for about 15 minutes or so and then carefully drizzle more chocolate on top, making sure to get the edges and fully covering to avoid leakage.

I would suggest letting this whole mess of goodness set in the refrigerator for almost an hour just to make sure you are set and then carefully unmold them (in plastic just turn the mold upside down and give it a good whack and they pop out or in the silicone I gently loosen the edges and then carefully ‘pop’ it out of the mold.

Some Notes….

  • I put my sprinkles on top after the second layer of chocolate, but when we were done we realized that the bottoms looked even better than the tops, so maybe give sprinkles a shot in the bottom of your mold before you even put the first layer of chocolate (not sure if this would work – and to be honest we just needed the sprinkles to tell the difference between the cheesecake and peanut butter ones).
  • You want to store these in the refrigerator to avoid meltage but don’t eat them ice cold

Peanut Butter Filled Chocolate Cups

(aka Peanut Butter Truffles)

roughly adapted from Alida’s Kitchen

  • roughly 4 ounces of melting chocolate (your favorite chips work -I love the Ghirardelli Bittersweet Chips & was able to buy a huge bag at a great price at BJ’s)
  • about 1/2 Tablespoon Shortening
  • 1/2 cup chunky peanut butter
  • 3 Tablespoons Powdered Sugar
  • dash of milk or cream to lighten the filling

Pick your mold( I used Wilton’s Silicone Heart Molds but you could use any of the plastic chocolate molds – they make ones specifically for truffles) that you would like to make these in. Carefully put some chocolate in each mold & paint it up the sides or just swirl it around if you have individual molds like I used here. I usually like to do two coats to make sure my walls are thick enough and I don’t have to worry about breakage here (so once your first layer is set in the refrigerator do your second layer).

While the 2nd layer is setting in the refrigerator (about 30 minutes or so) you can mix together your peanut butter with the sugar and some dairy to make it a little lighter and smoother. Feel free to use creamy peanut butter or even add more sweetness or dairy based upon your liking (I like peanut butter just as it is but Rich thinks it needs the sweetness)

Take out the chocolates and fill each one with some peanut butter (it will be sticky) and make sure to leave room on the top/edges for more chocolate. Allow this to set in the freezer for about 15 minutes or so and then carefully drizzle more chocolate on top, making sure to get the edges and fully covering to avoid leakage.

These then need to set in the refrigerator (or freezer) for about an hour so to make sure you are set and then carefully unmold them (in plastic just turn the mold upside down and give it a good whack and they pop out or in the silicone I gently loosen the edges and then carefully ‘pop’ it out of the mold. These are now ready to enjoy or share your love with others.

You Might Also Like…

Chocolate Mousse Cups

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Peanute Butter Mousse Chocolate Cups

.

One Year Ago (this week) – Chocolate Chip Cookie Dough Cupcakes (the dessert that Rich is still talking about)

And I leave you with this, Today’s Question of the Day… how do you say “I Love You“?

Comments

Chocolate Truffles — 4 Comments

  1. Pingback: Mold layer | Alatisedesigns

  2. The flowers, I dont really agree…but the chocolate, of course! Nothing says I love you better than chocolates. I am excited to try out the peanut butter filled. Looks really delish!