Dark Chocolate Truffle Cheesecake Recipe Recipe For Shrimp

CHOCOLATE TRUFFLE CHEESECAKE

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on baking sheet and bake at 350° for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325°. , For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and the melted chocolate mixture just until blended. Pour over crust. Return pan to baking sheet., Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.

TWILIGHT DARK CHOCOLATE TRUFFLES

Steps:

• Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour
• Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.

CHEESECAKE TRUFFLES

Steps:

• 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.

CHOCOLATE TRUFFLE CHEESECAKE (DEATH BY CHOCOLATE!)

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter.
• Press onto the bottom and 1 1/2 in. up the sides of a greased 9 inch springform pan
• Bake at 350 for 10 minutes.
• Cool on a wire rack.
• Reduce heat to 325.
• In a saucepan over low heat, melt chocolate chips; stir until smooth.
• Remove from the heat; add cream and mix well; set aside.
• In a mixing bowl, beat cream cheese and sugar until smooth.
• Add cocoa and beat well.
• Add eggs; beat on low just until combined.
• Stir in vanilla and reserved chocolate mixture just until blended.
• Pour over crust.
• Bake for 45-50 minutes or until center is almost set.
• For topping, melt chocolate chips in a saucepan over low heat, stirring until smooth.
• Remove from the heat.
• Stir in cream and vanilla; mix well.
• Spread over filling.
• Refrigerate overnight.
• Carefully run a knife around the edge of the pan to loosen.
• Remove the sides of the pan.
• Just before serving, garnish with whipped cream and miniature chocolate kisses if desired.

CHOCOLATE TRUFFLE CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Mix crust ingredients together and press into the bottom of a 9 inch springform pan.
• Melt the chocolate chips, making sure that they are very smooth.
• In a large bowl, beat cream cheese until fluffy.
• Gradually beat in condensed milk until smooth.
• Add melted chocolate, eggs, and vanilla.
• Beat on low speed until the ingredients are thoroughly blended.
• Pour the filling into the prepared crust.
• Bake at 300 degrees for 55 minutes.

DARK CHOCOLATE TRUFFLES

Steps:

• Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl.
• Heat the heavy cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to stand for 5 minutes, then stir until smooth (now you have ganache). Refrigerate the ganache for 1 hour until firm but not hard.
• Line a baking sheet with parchment paper. Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles). When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds. Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.

WHITE CHOCOLATE-CHEESECAKE TRUFFLES

Steps:

• Place white chocolate chips 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. Remove from heat.
• Pour butterscotch candy into chocolate and stir to combine. Add powdered sugar, sour cream, lemon zest, and salt; stir to combine. Stir in vanilla wafer crumbs. Let mixture chill in the refrigerator until firm, 15 to 20 minutes.
• Shape mixture into balls using a teaspoon-sized scoop. Roll balls in chopped almonds.

DARK CHOCOLATE MINT TRUFFLES

Steps:

• Put entire bag of cookies in the bowl of a food processor and pulse to a fine crumb consistency. Transfer to a large bowl.
• Add cream cheese and mix until well combined. Roll into 1-inch balls. Chill in the refrigerator for 1 hour.
• Place chocolate chips in a microwave-safe bowl. Microwave on high power for 1 minute. Stir, then repeat in 1-minute increments until melted and smooth. Mix in peppermint extract.
• Drop chilled balls in the chocolate to coat, let any excess drip off, and place on waxed paper. Sprinkle crushed candy canes over wet chocolate. Return to the refrigerator until chocolate sets, about 1 hour.

OREO® CHEESECAKE TRUFFLES

Steps:

• Place 36 sandwich cookies in a food processor.
• If you'd like to decorate the finished truffles with cookie crumbs, discard the filling from any remaining cookies and place the wafers in a small resealable bag. Crush with a rolling pin and set aside until needed.
• Pulse the cookies in the food processor until they become fine crumbs. Add cream cheese and powdered sugar; process until well mixed. Cover and refrigerate for at least 1 hour.
• Line a baking sheet with parchment paper.
• Remove cookie mixture from the refrigerator and roll into forty-eight 1-inch balls. Place on the prepared baking sheet and refrigerate for 30 minutes.
• Toward the end of the chilling time, place candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth. Let sit for 5 minutes.
• Remove balls from the refrigerator and dip, one at a time, into the melted chocolate. Shake off any excess and place back on the lined baking sheet. Sprinkle reserved cookie crumbs and/or candy sprinkles over truffles while chocolate is still wet.
• Place truffles in the refrigerator until coating is set, about 15 minutes.