Chocolate Peanut Butter Cheesecake Truffles
- 1 eight ounce package of cream cheese, softened
- 1 cup (6 oz.) Dark Chocolate Buttons
- 6 oz. creamy peanut butter (you could use crunchy if you choose)
In a mixing bowl, beat cream cheese and peanut butter until smooth. Set aside. Melt the chocolate in a glass bowl in the microwave, or in a double boiler over hot, not boiling water. In either case, heat the chocolate, stirring often, until it is completely melted, and then remove from heat. Do not overheat, and do not get moisture in the chocolate.
Stir the melted chocolate into the cream cheese/peanut butter mixture until well blended. Cool mixture to set up in the refrigerator for a half hour or so. Take a tablespoon at a time and roll it between your palms to make a 1” ball. Drop the truffle balls into a bowl containing Euphoria Sweetened Ground Chocolate and roll around to coat thoroughly. Store in an airtight container in the fridge. Remove from fridge an hour or so before serving to allow the truffles to soften. Will make about 30 truffles.