Chocolate Truffles

Whipped Cheesecake Chocolate Truffles. #SWOON


  • ½ tub Spero Whipped Cinnamon Cheesecake

  • 1 tbsp maple syrup

  • Pinch of sea salt (optional)

  • 2 cups semisweet or dark chocolate chips


Fill a small saucepan halfway with water and bring to a boil

Turn to simmer

Place a stainless steel mixing bowl (or a non-plastic alternative) above the pan so it rests on the edge. There should be room between the water and the bottom of the bowl

Add chocolate chips and stir, allowing the steam from the water to heat the underside of the bowl

Slowly stir until all chips have melted and the chocolate is a smooth consistency

Remove from heat and set aside to slightly cool

Next, in a small bowl mix Spero whipped cinnamon cheesecake with maple syrup

Using a spoon or your hands, pinch about 1 tbsp of cheesecake mixture and roll into small balls, placing finished cheesecakes on a small plate to freeze

Freeze for 10-15 minutes and remove from the freezer

Place a cooling rack over a cookie sheet and then place truffles 1-2 inches apart on the cooling rack

Spoon melted chocolate mixture over each of the truffles, allowing mixture to drip onto the cookie sheet below

(Optional) As the chocolate coating begins to cool, add a pinch of sea salt on the top of each truffle




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