Ginger & Orange Blossom Cheesecake Truffles
Holidays are all about family, friends, fun and great food. It can also be a time of self-indulgence, so while it is important to treat ourselves and others, it should be done within reasonable limits. If you are hosting a party or would like to gift homemade sweets why not make cheesecake truffles? Their size makes for a perfect portion controlled snack that is satisfyingly decadent. These treats are sure to be a hit this Christmas season!
Equipment: Two small microwave safe bowls, large mixing bowl, electric hand mixer, 2 teaspoons, parchment paper, plates, fork.
Makes 16 Truffles
2 tbsp (30 mL) Coconut oil, divided
1 cup (250 mL) White chocolate Chips
1/2 cup (125 mL) Cream cheese (room temperature)
1 tbsp (15 mL) Candied orange peel
3 pcs Candied ginger, divided
1/4 tsp (1 mL) Orange blossom water
1/4 tsp (1 mL) Vanilla extract
1 cup (250 mL) Dark chocolate chips
1 tsp (5 mL) Milk
1 tbsp (15 mL) Coarse sea salt (optional)
2 tbsp (30 mL) Sprinkles (optional)
1. In a small microwave safe bowl, combine 1 tbsp of coconut oil and white chocolate chips. Heat for 30 seconds and stir until smooth.
2. In a large bowl, combine room temperature cream cheese, melted white chocolate, chopped candied orange peel, 2 chopped pieces of candied ginger, orange blossom water and vanilla extract. Using a hand mixer, blend until ingredients are well combined. Approximately, 2 minutes.
3. Using two teapoons, scoop out the mixture onto parchment lined plates, freeze for 20 minutes until it is firm to the touch.
4. When the truffles are ready to be rolled, heat the dark chocolate chips for 30 seconds in a microwave safe bowl with the remaining coconut oil and 1 tsp of milk. Still until all lumps are dissolved.
5. Pull the cheesecake filling out of the freezer. Working one at a time, roll each portion into a ball and coat in the dark chocolate. Work quickly so that the dark chocolate will refrain from hardening. Use a fork to transfer the truffle to a parchment lined plate. Garnish with remaining candied ginger and sea salt (optional) or sprinkles. Set in the fridge for a minimum of two hours. If you like firmer truffles you can set aside in the fridge for longer.
Recipe by Leanne Soochan