TRUFFLES (HAZELNUT, CHILI CHOCOLATE, & PEANUT BUTTER CHEESECAKE)

Be sure to SUBSCRIBE! IT'S FREE!

NYE TRUFFLES VIDEO: https://youtu.be/154HDGDv5nw

RECIPE BELOW!!!

FOLLOW ME HERE, MY LOVELIES!!
MY BLOG: https://www.CassandreUrsu.com
INSTAGRAM: http://instagram.com/CassandreUrsu/
PINTEREST: https://www.pinterest.com/CassandreUrsu/
FACEBOOK: https://www.facebook.com/cookingwithlovebites
TWITTER: https://twitter.com/CassandreUrsu

HAZELNUT TRUFFLE RECIPE:
6 oz. dark chocolate, roughly chopped (or use chocolate chips)
1/4 cup hazelnut cream, like nutella
1/2 cup heavy cream
About 1 cup finely chopped hazelnuts (can substitute with walnuts if you prefer)

DIRECTIONS:
Add the chocolate and nutella to a bowl. Heat the heavy cream to a simmer (do not boil) and add it to the bowl to melt the chocolate. Let sit for a few minutes, and then mix everything together, until the chocolate and heavy cream are combined, and is completely smooth. Place in the refrigerator for at least 2 hours or the freezer for 30 minutes, to let the mixture firm up. Then chop the hazelnuts and place them in a bowl. Take a small ice cream scoop, and scoop out some of the chocolate mixture into the nuts, and with your hands, roll it into a ball. Place it a plate and let sit in the refrigerator until ready to serve. This is important to remember, as the chocolate will soften if out at room temperature too long.

CHILI CHOCOLATE TRUFFLE RECIPE:
8 oz. milk chocolate, roughly chopped (or use chocolate chips)
1/2 tsp chili powder, plus 1/4 tsp mixed in cocoa powder (optional)
1/2 cup heavy cream
1/2 cup cocoa powder

DIRECTIONS:
Add the chocolate and chili powder to a bowl. Heat the heavy cream to a simmer (do not boil) and add it to the bowl to melt the chocolate. Let sit for a few minutes, and then mix everything together, until the chocolate and heavy cream are combined, and is completely smooth. Place in the refrigerator for at least 2 hours or the freezer for 1, to let the mixture firm up. Then mix the cocoa powder and chili powder together. Take a small ice cream scoop, and scoop out some of the chocolate mixture into the cocoa powder, and with your hands, roll it into a ball. Place it a plate and let sit in the refrigerator until ready to serve. This is important to remember, as the chocolate will soften if out at room temperature too long.

PEANUT BUTTER CHEESECAKE TRUFFLE RECIPE:
8oz. cream cheese, room temperature
1/3 cup peanut butter
3 tbsp sugar
3/4 peanut butter chips, divided
8 oz. milk chocolate
1 tbsp canola oil (if necessary)

*TIP: To thin out chocolate and melted peanut butter, add a little bit of canola oil. This swill help thin out the chocolate and melted peanut butter, and also help it harden quicker.

DIRECTIONS:
Add the cream cheese, peanut butter, and sugar to a food processor or bowl, and mix, until everything is well incorporated. Then place the mixture into a bowl and add ½ a cup of the peanut butter chips into the bowl, and again mix everything together. Place plastic wrap over the bowl, and place in the freezer for one hour.
Melt the chocolate over a double boiler. With a small ice cream scoop, take out a ball of the cream cheese mixture and dip it in the melted chocolate. With a fork, take the cream cheese ball out of the chocolate and place it on a baking sheet lined with wax paper. Continue this step until all of the cream cheese mixture is finished. Refrigerate the tray for ten minutes.
While the chocolate is setting on the truffles, melt the rest of the peanut butter chips over a double boiler. Once it has melted, add the peanut butter to a piping bag.
Take the baking sheet out of the refrigerator. Cut a small whole in the piping bag, and pipe zig zag lines on top of the truffles, and they are ready to serve.