White Chocolate Truffle Cheesecake Recipes

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CHOCOLATE TRUFFLE CHEESECAKE



Chocolate Truffle Cheesecake image

If you delight in the taste of chocolate, then this is the cheesecake for you. Every creamy bite melts in your mouth. It's so impressive yet not difficult to prepare-I whip up this dessert each time I want a yummy treat for my family, friends or co-workers. -Mary Jones, Cumberland, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

1-1/2 cups chocolate wafer crumbs (about 27 wafers)
2 tablespoons sugar
1/4 cup butter, melted
FILLING:
1/4 cup semisweet chocolate chips
1/4 cup heavy whipping cream
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/3 cup baking cocoa
3 large eggs, lightly beaten
1 teaspoon vanilla extract
TOPPING:
1-1/2 cups semisweet chocolate chips
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
Whipped cream and miniature milk chocolate kisses, optional

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.

Nutrition Facts : Calories 411 calories, Fat 25g fat (14g saturated fat), Cholesterol 98mg cholesterol, Sodium 198mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

CHEESECAKE TRUFFLES



Cheesecake Truffles image

Bite-sized cheesecake truffles dipped in chocolate with the flavor of amaretto. They look adorable and taste amazing!

Provided by wakeupwriting

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 15h5m

Yield 20

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 230.8 calories, Carbohydrate 18 g, Cholesterol 44.5 mg, Fat 16.2 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 8.6 g, Sodium 87.6 mg, Sugar 16.7 g

COPYCAT CHEESECAKE FACTORY WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE



Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake image

This Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake recipe is a rich cheesecake with nice height that also looks fabulous!

Provided by Flavorite

Categories     Dessert

Time 3h45m

Number Of Ingredients 12

1 1/2 cups chocolate cookie crumbs, such as crumbled Oreo cookies (filling removed)
1/3 cup butter, melted (I used a 1/4 cup)
1/2 cup raspberry preserves (I used a raspberry pie filling)
1/4 cup water
4 (8 ounce) packages cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs (I used 4 eggs)
4 ounces white chocolate, chopped into chunks
2 ounces shaved white chocolate (optional)
Fresh whipped cream

Steps:

  • Preheat oven to 475 degrees.
  • Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.
  • Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds, then let the strained preserves sit to the side to cool.
  • Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.
  • Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
  • Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.
  • Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust.
  • Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust.
  • Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
  • Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.
  • Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate.

Nutrition Facts : Calories 544 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 154 milligrams cholesterol, Fat 26 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1 slice, Sodium 226 grams sodium, Sugar 63 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

WHITE CHOCOLATE-CHEESECAKE TRUFFLES



White Chocolate-Cheesecake Truffles image

So little effort, for such a big reward. These delectable truffles of white chocolate, with a hint of lemon and crushed butterscotch for crunch, go down a treat. I made these as gifts for Christmas, and everyone moaned with delight and said they tasted just like a cheesecake. Store truffles in a tightly covered container in the refrigerator if not serving immediately. They can also be frozen.

Provided by XjacyX

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h5m

Yield 36

Number Of Ingredients 8

1 cup white chocolate chips
8 ounces butterscotch-flavored hard candy, crushed
¾ cup sifted powdered sugar
½ cup sour cream
1 teaspoon lemon zest
¼ teaspoon salt
1 ¾ cups vanilla wafers, crushed
¾ cup sliced almonds, chopped

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.

Nutrition Facts : Calories 123.3 calories, Carbohydrate 18.2 g, Cholesterol 3 mg, Fat 5.4 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 73.1 mg, Sugar 5.4 g

LIGHTENED-UP CHOCOLATE TRUFFLE CHEESECAKE



Lightened-Up Chocolate Truffle Cheesecake image

By replacing most of the cream cheese in a traditional cheesecake with 1 percent cottage cheese and adding cocoa powder and just a touch of melted chocolate the end result is a silky rich deeply chocolaty dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 13h15m

Yield 12 servings

Number Of Ingredients 16

Nonstick cooking spray
1 1/4 cups chocolate graham cracker crumbs, 8 whole sheets
2 tablespoons granulated sugar
2 tablespoons water
1 tablespoon melted unsalted butter
2 ounces semisweet chocolate, chopped
24 ounces 1 percent cottage cheese
8 ounces 1/3 less fat cream cheese, at room temperature
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
2 tablespoons all-purpose flour
1 egg
2 egg whites
2 teaspoons instant espresso powder
2 teaspoons pure vanilla extract
Fresh raspberries and mint sprigs, serving suggestion

Steps:

  • 1. Position the racks in the lower and upper thirds of the oven. Put a small roasting pan on the lower rack and fill about 1/3 full of water. Preheat the oven to 325 degrees F. Lightly coat a 9-inch springform pan with cooking spray and wrap the outside bottom of the pan with aluminum foil to prevent any leaks.
  • 2. Crust: Mix the graham cracker crumbs, sugar, water, and melted butter in a medium bowl until moistened. Press into the bottom of the prepared pan. Freeze until firm, about 15 minutes, while preparing the filling.
  • 3. Filling: Put the chocolate in a microwave safe bowl. Microwave on medium power until soft and melted, about 1 minute, depending on the power of your oven. Stir until smooth. Puree the cottage cheese in the bowl of a food processor until smooth. Add the cream cheese, sugar, cocoa, and flour and continue to puree, scraping down the sides of the bowl, until smooth. Add the egg, egg whites, espresso, and vanilla and puree until incorporated. Add the melted chocolate and pulse until just combined. Pour over the prepared crust.
  • 4. Put the pan on the upper rack in the oven and bake until just set and the center jiggles slightly, about 50 to 55 minutes. Turn off the oven and let stand in the oven for 1 hour. Remove the cheesecake to a cooling rack and run a knife around the edge of the pan.
  • 5. Let stand at room temperature until cooled, about 2 hours, and then refrigerate until well chilled, 8 hours or overnight. Let stand at room temperature for about 1 hour before serving. For easier serving, slice with a clean hot knife, wiped clean after each slice. Serve each slice with a few fresh raspberries and a sprig of mint.

WHITE CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE



White Chocolate Raspberry Truffle Cheesecake image

Amazingly good and guilt-free besides! Not everyone on a diet should have to suffer without dessert, so low fat cheesecake is the way to go.

Provided by Felix4067

Categories     Cheesecake

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 9

1 1/2 cups crushed graham cracker crumbs
2 tablespoons margarine, melted
3/4 cup white chocolate chips, softened
1/3 cup raspberry preserves
4 (8 ounce) packages low-fat cream cheese, softened
1 cup fructose or 1 cup white sugar
1 cup nonfat plain yogurt
3/4 cup egg substitute or 3/4 cup egg white
3 baskets fresh raspberries

Steps:

  • Mix cracker crumbs and margarine.
  • Line bottom of 994 springform pan.
  • Freeze while preparing filling.
  • Mix 3 packages cream cheese with fructose until well blended.
  • Add egg substitue and yogurt and beat for 2 minutes.
  • Pour into crust pan and set aside.
  • Combine remaining cream cheese, white chocolate chips and raspberry preserves; mix until well blended.
  • Drop tablespoons of mix onto plain cheese batter.
  • DO NOT SWIRL.
  • Bake at 300 degrees for 1 hour and 40 minutes to 2 hours.
  • Let sit in pan 3-4 hours, remove sides of pan and add fresh raspberries before serving.

Nutrition Facts : Calories 496.6, Fat 28.4, SaturatedFat 14.8, Cholesterol 70.4, Sodium 462.2, Carbohydrate 49.8, Fiber 0.5, Sugar 39.9, Protein 13.2

FUDGE TRUFFLE CHEESECAKE



Fudge Truffle Cheesecake image

Truffle-like chocolate cheesecake in a chocolate cookie crust. If this does not drive your mate wild, keep the recipe and replace him or her. Note: The topping for this cake is your choice, you could use chocolate dipped strawberries, purchased chocolate truffles, or melt chocolate and/or white chocolate and drizzle it over the top.

Provided by macs

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 5h

Yield 14

Number Of Ingredients 9

1 ½ cups vanilla wafer crumbs
½ cup confectioners' sugar
⅓ cup unsweetened cocoa powder
⅓ cup butter, softened
2 cups semi-sweet chocolate chips
3 (8 ounce) packages cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.
  • In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
  • In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
  • Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.
  • Allow to cool to room temperature, then refrigerate for several hours before serving.

Nutrition Facts : Calories 552.1 calories, Carbohydrate 51.4 g, Cholesterol 127.1 mg, Fat 35.9 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 20.7 g, Sodium 288.3 mg, Sugar 33.6 g

CHOCOLATE TRUFFLE RASPBERRY CHEESECAKE



Chocolate Truffle Raspberry Cheesecake image

No matter how full they are, guests won't be able to pass up this showstopper of a dessert that stars a velvety truffle layer atop raspberry-swirled cheesecake. It's absolutely divine!-Heidi Vawdrey, Riverton, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 16

2 cups cream-filled chocolate sandwich cookie crumbs
2 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 cup white baking chips, melted and cooled
1/3 cup heavy whipping cream
3 teaspoons vanilla extract
3 large eggs, lightly beaten
3 tablespoons seedless raspberry jam
TRUFFLE LAYER:
1-1/4 cups heavy whipping cream
1/3 cup sugar
2 cups semisweet chocolate chips
3 tablespoons seedless raspberry jam
Fresh raspberries and mint leaves, optional

Steps:

  • In a large bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chips, cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Drop jam by teaspoonfuls onto filling; swirl with a knife. Place pan on a baking sheet. , Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For truffle layer, in a small heavy saucepan, combine cream and sugar. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chips and jam until smooth. Transfer to a bowl; refrigerate for about 1 hour or until slightly set. Beat for 1-2 minutes or until light and fluffy. Gently spread over cheesecake. Refrigerate overnight., Garnish with raspberries and mint if desired.

Nutrition Facts :

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  • White Chocolate Raspberry Cheesecake. View Recipe. Picture this: A white chocolate cheesecake with a chocolate cookie crust and a raspberry sauce topping.
  • White Chocolate Cheesecake with White Chocolate Brandy Sauce. View Recipe. This melt-in-your-mouth cheesecake is polished off with rich chocolate brandy sauce.
  • White Chocolate Blueberry Cheesecake. View Recipe. Don't be intimidated by this stunning cheesecake, even beginners can make it: "This is my first time baking a whole cheesecake and I couldn't be more pleased," says reviewer JessicaT.
  • 3-Ingredient Cheesecake. View Recipe. When cravings strike, they can be easily satisfied with just three ingredients: white chocolate, cream cheese, and eggs.
  • Healthier White Chocolate Raspberry Cheesecake. View Recipe. What makes this cheesecake healthier than its full-fat counterparts? Less butter, less sugar, and lighter dairy products like 1-percent milk and Neufchatel cheese, which is similar to cream cheese but lower in fat.
  • No-Bake Baileys Cheesecake Balls. View Recipe. While not technically a cheesecake, these cheesecake balls are delightful, bite-sized desserts that are excellent for serving to a crowd.
  • White Chocolate and Matcha Cheesecake Tart. View Recipe. White chocolate's rich and creamy flavor balances out the slightly bitter, earthy flavor of matcha.
  • White Chocolate Peppermint Cheesecake. View Recipe. What screams the holidays more than a white chocolate cheesecake nestled in an Oreo cookie crust and topped with chocolate and peppermint chips?
  • No-Bake White Chocolate Cheesecake. View Recipe. If it's too hot to turn on the oven, this no-bake cheesecake has your back. Simply combine the mixture over the stovetop, add to a graham cracker crust, and chill until set.
  • Related: Pictured: Grandmother's Cheesecake. 15 Luscious Cheesecakes That Taste Like Summertime. 15 Irresistible Fall Cheesecakes You'll Absolutely Fall for.


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