Chocolate Truffles with Strawberry Cream Cheese Filling

Chocolate

200g	Baking Chocolate (Dark, Milk, or White)

Strawberry Cream Cheese Filling

125 g	Cream Cheese
100 g	Sweetened Condensed Milk

30 ml

Lemon Juice

50 g	Ripe Strawberries (Fresh or Frozen)

Tool

Silicon Chocolate Mold

MELT your chocolate over a bain marie. 

Feel free to use any baking chocolate you like. Here I am using 31% cacao milk chocolate bars from Godiva. The strawberry cream cheese filling is even more delicious paired with white chocolate. Stir occasionally to help the chocolate melt evenly.

FILL your silicon molds with the melted chocolate. 

INVERT the chocolate mood onto a wired rack and let the excess chocolate drip back into the bain marie. 

SCRAPE the mold to remove excess chocolate. 

REFRIGERATE the chocolate shells for a minimum of 30 minutes.

This is probably the easiest method to create chocolate shells for our filling. Try liquor, caramel, or whatever you like! 

MIX the cream cheese and condensed milk until smooth, and gradually add in the lemon juice. 

PUREE half of the strawberries, CUT the rest into small chunks, and ADD them to the cream cheese mixture.

A combination of puree and chunky strawberries will give the cream cheese filling more texture. 

FILL the chocolate shells with strawberry cream cheese and TAP the mold to flatten.
REFRIGERATE for 30 minutes to set.

Fill the mold up to 80% with the filling, and leave some room for the next step.

COVER the filling with more chocolate, and scrape again to remove excess.
REFRIGERATE for a minimum of 1 hour to set. 

REMOVE the truffles from mold, put them into a pretty box, and you are done!

Because cream cheese is used in this recipe, keep refrigerated until ready to eat.

HAVE A WONDERFUL VALENTINE'S DAY =)