Walnut Cheesecake Truffles Recipe

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Walnut Cheesecake Truffles Recipe

caramel-cheesecake-truffle

By Monish Gujral Published: April 29, 2013

  • Yield: 15 truffles
  • Prep: 5 mins
  • Cook: 30 mins
  • Ready In: 35 mins

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Ingredients

Instructions

  1. Combine the cream cheese with the cracker crumbs. Use a melon baller to scoop up 1 1/4" sized balls to a wax-paper lined baking sheet. Repeat until you've scooped up all of the cream cheese. You should have about 15 balls. Freeze for 10-15 minutes.
  2. While the cheesecake balls are freezing, melt the chocolate according to package directions.
  3. Using 1 or 2 forks, dip each cheesecake ball into the melted chocolate. Let the excess chocolate drip away between the tines. Place the chocolate covered balls back on the wax paper on the baking sheet. Repeat for all cheesecake balls.
  4. Top each truffle with walnuts. Drizzle caramel over each truffle. Refrigerate at least 1 hour before serving (up to overnight).

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

1 Comment

  1. tanisha

    April 30, 2013 at 9:08 am

    great recipe Rishita

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