White Chocolate-Cheesecake Truffles recipe

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Ingredients

1 cup white chocolate chips
8 ounces butterscotch-flavored hard candy, crushed
¾ cup sifted powdered sugar
½ cup sour cream
1 teaspoon lemon zest
¼ teaspoon salt
1 ¾ cups vanilla wafers, crushed
¾ cup sliced almonds, chopped

Nutrition Info

123.3 calories
carbohydrate: 18.2 g
cholesterol: 3 mg
fat: 5.4 g
fiber: 0.4 g
protein: 1.2 g
saturatedFat: 2.1 g
servingSize: -
sodium: 73.1 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place white chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.

  2. Pour butterscotch candy into chocolate and stir to combine. Add powdered sugar, sour cream, lemon zest, and salt, stir to combine. Stir in vanilla wafer crumbs. Let mixture chill in the refrigerator until firm, 15 to 20 minutes.

  3. Shape mixture into balls using a teaspoon-sized scoop. Roll balls in chopped almonds.

Recipe Yield

3 dozen

Recipe Note

So little effort, for such a big reward. These delectable truffles of white chocolate, with a hint of lemon and crushed butterscotch for crunch, go down a treat. I made these as gifts for Christmas, and everyone moaned with delight and said they tasted just like a cheesecake. Store truffles in a tightly covered container in the refrigerator if not serving immediately. They can also be frozen.

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