Chocolate Truffles

Whipped Cheesecake Chocolate Truffles. #SWOON




WHIPPED CINNAMON CHEESECAKE CHOCOLATE TRUFFLES


INGREDIENTS
  • ½ tub Spero Whipped Cinnamon Cheesecake

  • 1 tbsp maple syrup

  • Pinch of sea salt (optional)

  • 2 cups semisweet or dark chocolate chips


INSTRUCTIONS

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


Enjoy!






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