Valentine’s Day is just around the corner, and if you’re anything like me, you are only just starting to think about what to do for your loved ones this weekend.
No worries though, you still have PLENTY of time to make these insanely good white chocolate and raspberry cheesecake truffles!
These will earn you some serious brownie points, and you also get to have fun making, and of course testing them – I’m talking endless opportunities for enjoying a cheeky spoonful of melted chocolate or cheesecake mix – just make sure you remember to leave some for Valentine’s Day!
There really is nothing like homemade chocolates for a special occasion, and these really are something very special.
Inside the delicate crunch of the chocolate shell is a wonderfully soft, rich, fruity filling. The sweetness is balanced by the tartness of the raspberries, so once you start eating these, it’s almost impossible to stop, trust me!
Enjoy them snuggled in front of a romantic film with a lovely bottle of pink bubbly or at the end of a fabulous home cooked dinner (if you’re looking for inspiration, check out my whisky salmon )
Happy Valentine’s Day!
- 100g white chocolate
- 100g cream cheese
- 50g double cream
- 30g white caster sugar
- 75g raspberries
- 20 raspberries (optional)
- 200g milk chocolate
- Place the white chocolate in a glass bowl and melt either in the microwave or over a pan of simmering water
- Meanwhile, in a separate bowl, mix together the cream cheese, cream and caster sugar
- Once melted, add the white chocolate and the raspberries and mix until everything is combined
- The easiest way to make these is to spoon the mixture into a chocolate or cake pop mould and leave to set in the freezer for at least 2 hours. For an extra burst of flavor, place a whole raspberry in the middle of each one before you freeze them.
- (If you don't have a mould, spread the cheesecake mixture out on a tray and freeze. Once it has set, use a spoon to scoop it into balls, then freeze the balls for another 30 mins)
- Once your truffle shapes are completely frozen, melt the milk chocolate. Use a fork to dip each ball into the chocolate, then place on a sheet of baking paper.
- Store the finished chocolates in the fridge until ready to eat.
- These will keep for up to a week in the fridge