Amaretto-flavored chocolate truffles in the shape of bite-sized cheesecakes. Both their appearance and flavor are lovely.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Additional Time: | 14 hrs |
| Total Time: | 15 hrs 5 mins |
| Servings: | 20 |
| Yield: | 20 truffles |
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- ⅔ cup white sugar
- 1 teaspoon almond extract
- 2 eggs
- 12 ounces baking white chocolate (such as Baker’s®)
- 2 teaspoons vegetable shortening, or as needed
- 1 (3 ounce) package sliced almonds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
- Combine cream cheese, sugar, and almond extract in a bowl and whip using an electric mixer on low speed until combined. Beat in eggs 1 at a time. Pour into the prepared pan.
- Bake in the preheated oven until set, 30 to 35 minutes. Remove from the oven and let cool for 1 hour; refrigerate for at least 3 hours more.
- Scoop cheesecake into small balls using a melon baller or a tablespoon-sized scoop. Place on a wax paper-covered cookie sheet. Freeze cheesecake balls, 8 hours to overnight.
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening until consistency is smooth and easy to work with.
- Dip each cheesecake ball into chocolate to coat; replace on the cookie sheet. Garnish with sliced almonds while chocolate is still warm.
- Refrigerate for 2 hours before serving.
- If you don’t have a springform pan, it doesn’t matter, as the cheesecake doesn’t need to be pretty.
- You can melt the chocolate using any method that works for you.
Nutrition Facts
| Calories | 231 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 88 mg |
| Sugars | 17 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Made these as directed, but dipped only half in the white chocolate, and the balance in milk chocolate. They are very tasty. It was a little difficult to get them into nicely shaped round balls, but not a big deal. I’m testing freezing these (as I’d like to put them away for Thanksgiving). I’ll report back on the results once my test is complete. UPDATE (11/28/19): Took these out of the freezer to serve with dinner tonight. They thawed out beautifully, and the chocolate did not turn white in the freezer, which is what I was afraid of. Thanks for the recipe!