Kheer, Chocolate and Cheesecake Cream Cheese Truffles

Truffles are the most easiest dessert to make. You can keep upgrading and changing them according to your likes. And you will never fail. They are little treasures of deliciousness. But I feel cream and chocolate truffles are too done with. So as I was in search of a new ingredient, I realized obviously I cant change the chocolate. Its chocolate! But cream, cream can be changed and something other than the cream can be incorporated. While thinking about the next best fat to use in truffles, I came across the next best fat used in desserts and the answer is obviously Cream Cheese.

So I tried three different types of truffles one the evergreen flavor Chocolate, second I went with Cheesecake, and third I wanted to Indian-ize a dessert since a long time. And one of my favorite Indian dessert is the Kheer. Kheer has been a staple dessert in my house since ever. So to create a fusion of Kheer and Truffles just seemed apt. So here it is –

Kheer Cream cheese Truffles –

Approximately 20 pieces.

Ingredients –

For Filling –

4 ounces soft cream cheese

260 grams white chocolate

¼ teaspoon of saffron

½ teaspoon cinnamon powder

¼ teaspoon of cardamom powder

¼ teaspoon vanilla extract

For Coating –

1 cup crushed dry fruits consisting almonds, pistachios and cashews.

Method –

Melt the white chocolate in a double boiler. While the chocolate is melting slowly add the spices one by one. Add the vanilla extract in the end and keep mixing.

When the chocolate is close to room temperature, add the cream cheese and incorporate fully. You may feel the chocolate has curdled, and notice fat separating, but that is how it is supposed to be.

Put the bowl in the refrigerator for 20 minutes. After 20 minutes remove the mixture from the refrigerator and roll into small balls. Refrigerate for 2 hours.

After 2 hours, coat the ball with the crushed nuts. You can serve straightaway or place it in the refrigerator and remove 10 minutes before serving.

Cheesecake Truffles –

Approximately 20 pieces.

Ingredients –

For Filling –

4 ounces soft cream cheese

260 grams white chocolate

¼ teaspoon vanilla extract

For Coating –

1 cup crushed Digestive Biscuits

Method –

Melt the white chocolate in a double boiler. Add the vanilla extract in the end and keep mixing.

When the chocolate is close to room temperature add the cream cheese and incorporate fully. You may feel the chocolate has curdled, and notice fat separating, but that is how it is supposed to be.

Put the bowl in the refrigerator for 20 minutes. After 20 minutes remove the mixture from the refrigerator and roll into small balls. Refrigerate for 2 hours.

After 2 hours, coat the ball with the crushed biscuits. You can serve straightaway or place it in the refrigerator and remove 10 minutes before serving.

Chocolate Cream cheese Truffles –

Approximately 20 pieces

Filling –

280 grams Milk Chocolate

5 ounces soft cream cheese

¼ teaspoon vanilla extract

Coating –

3 tablespoon cocoa powder

3 tablespoon icing sugar

Method –

Melt the milk chocolate in a double boiler. Add the vanilla extract in the end and keep mixing.

When the chocolate is close to room temperature add the cream cheese and incorporate fully. You may feel the chocolate has curdled, and notice fat separating, but that is how it is supposed to be.

Put the bowl in the refrigerator for 20 minutes. After 20 minutes remove the mixture from the refrigerator and roll into small balls. Refrigerate for 2 hours.

In a bowl mix the cocoa powder and icing sugar. After 2 hours remove the truffles and coat them with the cocoa powder and icing sugar mixture. You can serve straightaway or place it in the refrigerator and remove 10 minutes before serving.