Cheesecake Truffles

With the large side of a melon baller, use 3/4 of the tub of cheesecake filling and form into 1″ wide balls. Place on a cookie sheet lined with wax paper and put into the freezer for 10-15 minutes until firm.

Melt the almond bark in a heatproof dish according to package instructions. Spread the cocoa powder in another shallow dish.

Remove the cheesecake balls from the freezer in small batches and begin first by dredging the balls in the cocoa powder. You want a LIGHT coat, so I always drop mine onto a clean surface to shake some of the powder off. After that, dip the truffles, one by one, in the melted chocolate. This will be a little difficult because the chocolate does not want to stick to the cocoa powder. That’s why it’s important to really get a light coat of cocoa powder!

Note – your hands will get messy!! Wash frequently to prevent chocolate build up. Or eat the chocolate build up. Your choice.

Immediately after dipping in the melted chocolate, roll again in the cocoa powder. The cold balls will make the chocolate start to harden and once that happens, the cocoa powder won’t stick. After dipping in the powder for a second time, place the ball back on the wax paper. Once these are done, put them in the fridge and take more out of the freezer.

Repeat until all are delicious.