Description
Rich chocolate truffles with a creamy cherry cheesecake center, perfect for a decadent dessert or gift.
Ingredients
Scale
For the Crust:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup cherry preserves
- 1/8 tsp almond extract
- 1 1/2 cups crushed chocolate wafers (about 1 sleeve)
- 1 cup semi-sweet chocolate chips
- 1 tbsp coconut oil or vegetable shortening
- Additional cherry preserves for topping (optional)
Instructions
1. Prepare the Crust:
- In a medium bowl, beat cream cheese until smooth. Add powdered sugar, cherry preserves, and almond extract; beat until combined.
- Fold in crushed chocolate wafers until evenly moistened. Cover and refrigerate for 30 minutes until firm enough to handle.
- Using a small cookie scoop or spoon, roll mixture into 1-inch balls. Place on a parchment-lined baking sheet. Freeze for 15 minutes.
- In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second bursts, stirring until smooth.
- Using two forks or a dipping tool, dip each frozen truffle into melted chocolate, coating completely. Tap off excess chocolate.
- Place truffles back on parchment. If desired, top each with a small drop of cherry preserves while chocolate is still wet.
- Refrigerate until chocolate is set, about 15 minutes. Store in an airtight container in the refrigerator.
Notes
You can customize the seasonings to taste. For a stronger cherry flavor, add a few drops of cherry oil. These truffles keep for up to 1 week in the fridge.