How To make Fudge Truffle Cheesecake
Crust: 1 1/2 c chocolate cookie crumbs
Oreos
4 tbsps unsalted butter :
melted
3 tbsps sugar
Filling: 1 1/2 lbs cream cheese softened
1 c sugar
3 lg eggs
8 ozs semisweet chocolate :
melted and cooled
1 tsp vanilla
Heat oven to 325 degrees. Line the bottom of your springform pan with waxed paper (or do whatever you normally do to keep it from sticking.)
For the crust, mix the oreos, melted butter, and sugar in a bowl. Press the mixture onto the bottom of your pan.
For the filling, beat the cream cheese, sugar and vanilla until blended. Add the eggs, one at a time, mixing after each addition just until blended. Stir in the chocolate.
Pour the filling into the crust and bake for 60-65 minutes or until center is almost set.
Note: I always put a pan of water in the oven with the cheesecake -- helps keep the oven moist so the cheesecake is less likely to crack.
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Chocolate Truffles
How to make Chocolate Ganache Truffles [ASMR cooking]
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The recipe
Chocolate ganache filling
220g dark / milk chocolate
120g heavy cream
1 tbsp instant coffee
30ml rum / whiskey (if you don't use alcohol, use 30ml heavy cream instead)
For Coating (4 types of truffles)
150g dark chocolate
15g vegetable oil
100g white chocolate
10g vegetable oil
about 1 - 2 tbsp cocoa powder
about 30g - 40g chopped hazelnuts
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How to make Choco Truffle Cheesecake.
Choco Truffle Cheesecake is beyond the average food lover’s wildest dreams
Here’s the ingredients you’ll need
16 digestive biscuits
2 tbsp cocoa powder
100g butter, melted
200ml cream
150g caster sugar
100ml sour cream
500g cream cheese
2 tbsp cocoa
2 tbsp hot water
200g chocolate, melted
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White Chocolate Truffles Recipe | How to Make White Chocolate Truffles
Another quick and easy no-bake dessert. This time white chocolate and coconut truffles. These white chocolate truffles recipe is really easy to make and toy need only few basic ingredients.
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White Chocolate Fudge:
Tiramisu Truffles:
Nutella Mousse:
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Makes about 14-15 truffles
Ingredients:
80z (225g) White chocolate
1/4 cup (60ml) Heavy cream
1/2 teaspoon Vanilla extract
1½ tablespoon (23g) Butter
1/3 cup (33g) unsweetened shredded/desiccated coconut + 1/4 (25g) for coating
pinch salt
Directions:
1. Chop white chocolate and place in a heatproof bowl, add heavy cream and butter.
2. Set the bowl over a pot with simmering water (double boiler) and let the chocolate and butter melt completely. remove from heat.
3. Add vanilla extract and desiccated coconut, stir well.
4. Place the bowl in the fridge for 2 hours until the mixture firm enough to roll into balls.
5. Shape the mixture into small balls and roll in desiccated/shredded coconut.
Recipe: Fudge Truffle Cheesecake
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INGREDIENTS:
1 1/2 cups vanilla wafer crumbs
1/2 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/3 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
Directions
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.
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