These Raspberry Stracciatella Truffles are delicious cheesecake balls with pieces of dark chocolate inside. A very easy decadent dessert that you can prepare at any time.
They say that some of the most successful recipes in the world have been invented by mistake. And I am not surprised: cooking and baking are all about chemistry and physics and if we experiment with ingredients sometimes we might end up with something different than expected. And the different thing might not be necessarily bad.
That was the case with these wonderful Raspberry Stracciatella Truffles. They were meant to be different: chocolate covered mini cheesecakes. Or cheesecake filled chocolates: depends on the point of view. My idea was to make cheesecake balls and to coat them with chocolate: simple and delicious.
However that idea did not result as simple as I had thought. In order to make cheesecake balls and to cover them in melted chocolate you need the cheesecake filling completely frozen. But I didn’t have the needed 6-8 hours for this, I had to finish the recipe right away in order to take the pictures and to finalise my blog post. My son was staying at his grandma’s place for the day and we were supposed to take him back home in just a few hours.
But I still decided to follow my plan, even though the cheesecake mixture had stayed less than 2 hours in the freezer. And it was a disaster! The cheesecake started to melt into the chocolate, creating a big mess. I was desperate. After just 2 balls being coated, the chocolate didn’t look good and shiny any more and the rest of the “frozen” mixture was now almost completely defrosted. Tough moment! I was so desperate that almost felt a temptation to throw everything in the trash. But luckily I didn’t loose my mind completely: at the end of the day the ingredients were still edible and also quite delicious, so I just had to make something new out of them…
So I did the only thing that went through my mind at that moment: just added the rest of the chocolate to the cheesecake and stirred. The cheesecake mixture was still cold so the chocolate hardened instantly. By stirring I broke the chocolate into pieces and… I just realised the mixture had turned into stracciatella!
I am really glad I made this mistake because the Raspberry Stracciatella Truffles became really good! A wonderful composition of different tastes and textures which would please your palate!
- 110 g fresh or frozen raspberries
- 2 tbs sugar
- 2 teaspoons cornstarch
- 140 g biscuit crumbs + more to coat the truffles
- 350 g cream cheese
- 100 g white chocolate , melted
- 170 g dark chocolate , melted
- 1 tbs powdered sugar
In a small saucepan over medium heat combine raspberries, sugar and cornstarch. Stir continuously until the mixture starts simmering and becomes thicker. Remove from heat and set aside to cool.
In a medium bowl combine cream cheese and powdered sugar and mix well. Add melted white chocolate and mix until homogeneous. Add the biscuit crumbs and stir until completely absorbed. Add the raspberry mixture and stir gently to distribute it all around the cream cheese. Don’t stir too much: the mixture should look like marble.
Place the bowl in the freezer for about 1 hour.
Melt the dark chocolate and add it to the cold cheesecake mixture while stirring continuously with a spoon. The chocolate should harden and form pieces. Stir carefully in order to keep the marble effect of the raspberries.
With your hands make balls out of the mixture and coat them with biscuit crumbs. If necessary leave the mixture for some more time in the freezer before making the balls.
Let the truffles stay in the fridge for 3-4 hours before serving.