Easter is coming! What an amazing holiday that celebrates the sacrifice and love of Jesus Christ! Without His selflessness, we would all be lost, with no hope of spending eternity with our heavenly father. That is the best of gifts and the biggest of blessings!
This year for Easter we are not giving our children the traditional Easter baskets filled with purchased candy and toys. Instead we will be giving fun, useful, items. But, what would Easter be without chocolate?! So, I developed Creamy Chocolate Cheesecake Truffles for our kids. We love them to pieces, and I figure what better way to show that love than with handcrafted candy eggs.
Now, you will need a candy mold for this recipe. The filling is a lovely, velvety texture, but it doesn’t take well to hand-rolling. I tried. 🙁 Sadly, it was a huge mess and not very pretty. On the plus side, you can use whatever candy molds you might have. Below are some Creamy Chocolate Cheesecake Truffles where I “painted” the flowers using melted almond bark before filling the cavity with chocolate.
We preferred the eggs (Yes, we tried them before Easter). My official taste-testers approve and have asked for a taste every day since I started making these little bundles of joy. They are waaaaay better than purchased candy and have a nice, dark, chocolate flavor. My preference is for darker chocolate, but these would be equally good with milk chocolate or even the colored candy coatings. The snap of the chocolate shell is offset nicely by the velvety chocolate filling. These are yummy!
Creamy Chocolate Cheesecake Truffles Recipe…
Creamy Chocolate Cheesecake Truffles is not the quickest of recipes, so you’ll need to plan ahead a bit. It takes time to let the chocolate shells harden, pipe in the cheesecake filling, and then cover with a bottom layer of chocolate. The final product, though, is drool-worthy! I’m considering keeping a bowl of the chocolate cheesecake filling in my refrigerator at all times. A spoonful can do wonders for a chocolate craving. It really is a good thing that most of the filling from this recipe is now trapped within a hard chocolate shell!
Truly, this recipe is one that makes me happy, and I know our kids will be asking to eat these before Easter breakfast. (I’ll probably let them.) 🙂 This is a truffle I can serve my family and friends that is low in crazy additives but full of rich flavor. What a special treat for a special holiday!
Creamy Chocolate Cheesecake Truffles
Notes
The amount of candy this recipe makes will be determined by the size of the candy molds used.
Ingredients
- 5 ½ c. bittersweet chocolate chips, divided (I like Ghirardelli 60% bittersweet)
- ½ c. butter
- 1 ⅓ c. sugar
- 1 ⅓ c. evaporated milk
- 8 oz. cream cheese
Instructions
- In a small saucepan, melt 1 ½ c. of chocolate chips and butter. Add the sugar and mix well.
- Gradually whisk in the evaporated milk. Bring mixture to a boil over medium high heat; reduce heat. Boil gently over low heat 78 minutes, stirring frequently.
- Cool to room temperature and place in covered bowl in refrigerator overnight or until well chilled, 6-8 hours.
- With hand mixer, beat cream cheese into chocolate mixture and refrigerate for 4 hours. This is the filling for the truffles.
- Using a doubleboiler, (or simply simmer a little water in a saucepan and place a bowl over the pan) melt the remaining 4 cups of chocolate chips. This will serve as the chocolate covering for the truffles.
- Prepare candy molds. Fill molds with chocolate, being careful to spoon the chocolate over the sides and bottom of each mold. However, do not fill mold completely. Only make a shell. Chill until set.
- Place chilled truffle filling in a plastic quart baggie, seal, and snip corner to pipe filling into chilled chocolate shells. Do not overfill. There will need to be another layer of chocolate to seal in the filling.
- Spoon a final coat of chocolate over bottom of each chocolate mold, being careful to fully cover filling, and refrigerate until set.
- Pop chocolate truffles carefully out of mold and repeat process until filling is used.
- Depending on the size of candy molds, recipe will yield at least three dozen candies. More chocolate chips may need to be melted, again, depending on type candy molds.
- Keep candies refrigerated until ready to serve.
