- Cheesecake slices – We suggest The Cheesecake Factory “Original” and Chocolate Mousse Cheesecake
- Ghirardelli Dark Melting Wafers
- Raw, Whole Hazelnuts (preferably without skin)
- Begin with your favorite Cheesecake. Remove any loose decorations or whip cream rosettes.
- Use a small 1 oz. scoop to scoop the Cheesecake into round balls.
- Place scoops onto a wax-paper lined sheet tray.
- Place tray in the freezer for 1 – 2 hours to “deeply chill” the Cheesecake balls. Keep in freezer until ready to use.
- Meanwhile, using a double boiler over low heat, heat the Dark Melting Wafers to approximately 100’ F.
- Meanwhile, place Hazelnuts in a heavy saucepan in a single layer. Place over medium heat. Stir approximately every minute. Cook 5 – 10 minutes or until browned and they begin to give off a nutty aroma.
- Note: If you’re using roasted Hazelnuts instead of raw nuts, we recommend roasting them again to help activate the natural oils and wonderful aromas.
- Remove Hazelnuts from heat immediately so they don’t overcook. (Keep a close eye on them when cooking as they will go from brown to burnt very quickly.)
- Allow Hazelnuts to cool slightly before chopping.
- Note: if using Hazelnuts with skin on, place cooled nuts into a clean, dry towel and roll vigorously between your hands to remove the skin.
- While the Hazelnuts are still slightly warm, use the side of a chef’s knife to crush them (similar to crushing garlic) and then coarsely chop to approx. 1/8” pieces. Sift the chopped nuts through a stainless steel strainer to remove any dust, and transfer the nuts into a glass bowl.
- Remove Cheesecake balls from freezer & completely submerge in the heated Chocolate. Remove with a fork and “bounce” the fork on the surface of the chocolate to allow the extra to drip-off.
- Use another fork to transfer the dipped-cheesecake ball onto the wax paper-lined sheet tray. Sprinkle the top of the Truffle with chopped hazelnuts.
- Transfer decorated Truffles to serving tray.
- If making ahead of time: Transfer to a Tupperware container and store in freezer until ready to serve. (May be stored up to 2-3 weeks.) At least one hour before service, transfer to the refrigerator and serve from a refrigerated state.