>> Friday, December 24, 2010
Another year is wrapping up pretty quickly here and I just wanted to reflect on this year before shutting everything down and doing nothing over the next week or so but celebrate the season with family (of course that never means shutting down the kitchen, au contraire, if anything the kitchen is just firing up!). 2010 has been an interesting year for me, I decided to start a blog, began training for a half marathon, started a new job, planned a wedding and the most special of all, I got married (you knew it had to end somewhat mushy, come on, just give me this one time). It was a busy year and time flew by faster than it ever has, sometimes I wonder whatever happened to summer, oh right, Calgary never got one!
Yet with everything that has happened this year, I’m looking forward to 2011. I wonder what new experiences it will bring and hopefully I’ll be able to continue sharing them on my blog. So let’s end this year on a sweet (but healthy!) note with some delicious Chocolate Cheesecake Truffles. These truly melt in your mouth and are extremely easy to make and look really nice on a platter along side all your Christmas goodies. I really didn’t change much to the original recipe, except swap out the full fat cream cheese for low fat cream cheese, but if you want a richer chocolate truffle, then you can mix in some dark chocolate chips with the semi sweet ones. I found that the semi sweet chips were pretty decadent already, so proceed with caution unless you really enjoy your dark cocoas. Hope you enjoy this recipe over your holiday season and have a Happy Holidays! See everybody again in the New Year!
1/2 cup semi sweet chocolate chips (or you can add in a bit of dark chocolate chips and remove a bit of the semi sweet chocolate chips)
1 package (8oz) low fat cream cheese
1/2 cup icing sugar
1/2 cup graham crumbs
1 tbsp pure vanilla extract
Pinch of salt
Extra graham crumbs, icing sugar, coconut for coating (feel free to try different ingredients)
Melt half of the chocolate chips in a double boiler over the stove. Remember to use low heat, once melt leave it on the stove until ready to use.
Meanwhile, beat the cream cheese until it’s a smooth consistency. Add in the icing sugar and cream until it is incorporated. Pour in the graham crumbs and vanilla extract and mix thoroughly.
Add in the melted chocolate and blend well. Cover with plastic wrap and place in the freezer for 15 mins or a longer until it’s set and ready to be scooped out and rolled.
Once ready, hand roll each ball to about 1 inch and coat with desired topping (I found that I enjoyed the coconut the best, but the oreo cookie crumbs weren’t bad either!)
Recipe adapted from here.