Cheesecake truffles

Tagliatelle Parma


  • Serves 12 truffles

    • 250 g philadelphia
    • 150 g speculoos 
    • few drops of vanilla extract
    • 150 g dark chocolate (or any other chocolate you prefer)


Put the speculoos in a blender until you obtain a crumble. 

Put the speculoos crumble together with the creamcheese in a big jar and mingle until the crumble is completely absorbed by the cheese. 

Put plastic foil on the jar and leave in the freezer for 15 to 30 minutes. 

Meanwhile melt the chocolate au bain marie and let it cool down. 

Roll little balls from the cheesecake batter. Dip them in the melted chocolate and let them dry on a baking sheet. After a few minutes the chocolate will become hard.

Finish with some speculoos crumble on top and put in the fridge. 


Buon Appetito!

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