Berry Shortcake Truffles

Your sweet tooth will certainly thank you indulging in this small morsel of delight.

Sometimes, you really just need a tiny sweet treat.  Not a full-blown dessert, just a little something to satiate your sweet tooth for a spell.  Ladies, I know that many of us feel this particular need for a nibble of something sugary right about the time our “womanly troubles” begin.  I believe that I have a solution that we can all agree on: teeny tiny white chocolate and berry truffles.  Yep, that oughta hit the spot.

These are not the golf ball-sized, chocolate-coated, crack-a-tooth-when-you-bite-into-them type truffles.  These are the wee, soft, quickly-grab-one-out-of-the-fridge-when-no-one-is-looking type truffles, and that is why I love them.  They’re made with cream cheese, giving them a pleasant tangy-ness that is delightfully countered by the sweetness of a gentle coating of crushed Nilla Wafers.  And everything’s better with berries (color, antioxidants, and vitamins, oh my!), so there are plenty of those crammed into these little gems as well.

These bad boys make great treats for nibbling at social gatherings (I’m picturing a garden party), or as your emergency chocolate fix in a spur-of-the-moment desire for something outrageously delightful (namely, a case of the aforementioned lady problems).  Share them with friends, or hide them and keep them for yourself.

Berry Shortcake Truffles

Makes about 2 dozen small truffles

Ingredients:

3 oz. cream cheese, room temperature

5 oz. white chocolate

3 Tbs. powdered sugar

1/3 cup Nilla Wafers, finely crushed

1/4 cup dried berries (berry-cherry mixes are great, too), chopped

Equipment:

1 small pot

2 small metal mixing bowls (or 1 metal and 1 plastic)

1 heat-resistant spatula

1 fork

1 small spoon

Fill the small pot about halfway with water.  Bring water to a boil.  In a metal mixing bowl, add the white chocolate.  Hold the mixing bowl over, but not touching, the boiling water, and stir the chocolate continuously until it has fully melted.  Allow the chocolate to slightly cool, for about five minutes.

In the other mixing bowl, add the cream cheese.  Add the slightly cooled white chocolate, and, using the fork, stir the two together until well-combined.  When the white chocolate and cream cheese are well combined, add the dried berries.  Stir until the berries are well mixed into the mixture, then cover the mixing bowl with a lid plastic wrap and place in the refrigerator.  Allow to cool in the fridge for at least an hour.

After the truffle mix has finished chilling in the fridge, use a small spoon to scoop out some of the truffle mix, about two teaspoons worth.  Roll the truffle mix in your hands to form it into a ball.  After you’ve rolled the truffle mix into a sphere, roll it about in the crushed Nilla Wafers until coated.  Mini cupcake cups work great for keeping these sweet little devils separated in a container and also make for a very nice presentation.  Store the truffles in the fridge when not presenting/consuming.  If you’re going to have them out at room temperature for a while, keep them in the freezer for an hour or two to ensure they’ll stay chilly and firm.  These will keep in the fridge for about three days (good luck with that).  Enjoy!

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