Description
Bite-sized cheesecake truffles dipped in chocolate with the flavor of amaretto. They look adorable and taste amazing!
Ingredients
- 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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 15 hrs 5 mins
Servings: 20