By Lindy Van Schalkwyk, last updated on October 3, 2024
Today, we take on a challenge: making Godiva strawberry cheesecake truffles from scratch. But don’t worry, we make the process a breeze!
This tutorial is better suited for advanced bakers and patisserie enthusiasts. But, we’ve made it so easy that even beginners will have success with it. Just follow the steps and tips exactly and these sweet treats will come out amazing!
About Our Godiva Strawberry Cheesecake Truffle Recipe
Godiva is well known for its range of romantic chocolate sweet treats. One specific product that comes to mind is their Strawberry Cheesecake Dessert Truffles.
These truffles are very unique. They consist of three elements. The first is a delicious creamy milk chocolate coating. The filling consists of two layers: one made from strawberry gel and the other from creamy cheesecake.
Today’s recipe is quite a process. It is easy if you follow the tutorial and tricks set out here. And, the final results are worth every second of making.
You will also need to find pectin NH. It’s a vegan, gluten-free gelling agent. We don’t recommend trying to use an alternative for this recipe.
So, let’s take a look at how to recreate the Godiva strawberry cheesecake truffle treats.
What You Need To Make These Godiva Strawberry Cheesecake Truffles
Ingredients for the strawberry filling
- 8.82 ounces (250 grams) of strawberry puree
- 0.88 ounces (25 grams) of granulated sugar
- 0.088 ounces (2.5 grams) pectin NH
Ingredients for the cheesecake filling
- 8 ounces cream cheese, softened at room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup graham crackers, crushed
Ingredients for the chocolate coating
- 18 ounces of Godiva milk chocolate, chopped
Equipment
- Measuring cups and spoons
- Mixing bowls
- Medium saucepan
- Whisk
- Plastic or saran wrap
- Electric mixer
- Melon baller or scoop (see tips)
- Baking sheet
- Non-stick baking paper
- Bon Bon half-sphere mold
- Off-set spatula or bench scraper
- Digital thermometer
Step by step instructions
Step 1: Make the strawberry filling
To start, place the strawberry puree in a saucepan. Bring it to a boil over medium heat. While the puree is heating, combine the sugar and pectin in a separate small bowl.
Once the puree is boiling, slowly whisk in the dry ingredients. Whisk until you don’t have any lumps.
Allow the puree to continue boiling for 3 minutes (this will activate the pectin).
Then, remove the filling from the heat. Transfer it to a different container. Add a sheet of plastic or saran wrap directly onto the surface of the filling. This will allow the filling to cool without forming a skin.
It’s ready to use once it has cooled to room temperature.
Step 2: Make the cheesecake filling
To start, beat together the cream cheese and sugar. Mix until they become fluffy and uber creamy. Then, whisk in the vanilla extract and graham cracker crumbs.
Scoop balls of cream cheese directly onto a lined baking sheet. Place the balls into the freezer for about 30 minutes so they can set. Don’t let them freeze. They should just firm up slightly.
Step 3: Temper your chocolate
Tempering chocolate is a process that has a couple of intricate steps. We like to use this chocolate tempering tutorial.
After the chocolate has been completely tempered, allow it to cool to 87-91ºF (30.5-32.8ºC). This is the temperature that has to be used for coating the molds. If your chocolate isn’t properly tempered, it won’t come out of the hard molds.
Step 4: Prepare the elements for assembly
Before you start assembling the Godiva strawberry cheesecake truffles, get all of your elements ready.
The strawberry filling should be at room temperature. The cheesecake balls should be frozen. And the melted chocolate should be at 87-91ºF (30.5-32.8ºC).
Step 5: Coat the mold with chocolate
First, pour a generous amount of chocolate into your silicone mold. Then, swirl it around so the entire half-dome is covered.
Pour out any excess chocolate so only a thin layer coats the mold. Scrape off the excess chocolate on the top of the mold so the edges of the half-moon are neat and clean.
Then, add another layer using the same technique. This creates a thicker chocolate mold.
Leave the chocolate to set at room temperature. It will only take 3-5 minutes.
Step 6: Add the fillings
Once the chocolate has set, add some cooled strawberry filling inside each mold. It can cover about a third of the mold at first.
Add the cheesecake balls. Press them in, but not so far that they touch the chocolate layer.
Then, fill the rest of the mold with more strawberry filling. Only fill until it is slightly beneath the edge of the mold. Leave about two millimeters of space for the chocolate.
Step 7: Add the final layer of chocolate
Ensure your chocolate is still within the working temperature. Then, fill the entire top of the mold with more chocolate. Scrape the excess chocolate off neatly and clean up the edges.
Again, leave the chocolate to set at room temperature for a couple of minutes.
Step 8: Store the truffles
These truffles have to be stored in the fridge. The cream cheese is highly perishable so cannot be kept at room temperature.
Refrigerating truffles aren’t ideal for the chocolate. But our recipe doesn’t contain commercial preservatives and stabilizers.
Place them in an airtight container and serve them as they are needed.
Additional Tips For Making Godiva Strawberry Cheesecake Truffles From Scratch
- The exact number of Godiva strawberry cheesecake truffles you get depends on the size of your mold. Don’t make them too big. But they also won’t be practical if they are too small. A good size would be a mold that has a diameter of 1 – 1 1/2 inches.
- The scoop size you choose will depend on the size of your molds. It should make small cream cheese balls that fit comfortably into each mold. If they are too big, you won’t taste a lot of strawberry filling.
- If your chocolate doesn’t set at room temperature, it hasn’t been properly tempered. You will have to redo the process. Again tempering chocolate takes practice so don’t worry if you don’t get it right the first time. We still don’t perfect it at every attempt!
- If you are on a diet, Godiva cheesecake calories are quite high. Each truffle has about 210 calories in them. Our recipe will likely contain more or less the same amount.
Preparations Times And Servings
| Preparation Time | Setting Time | Servings |
| 40 minutes | 40 minutes | 40-60 |
Wrapping Things Up
We know this may seem like these Godiva strawberry cheesecake truffles are intimidating to make. But if you follow the steps set out exactly, they will be a breeze.
And remember, practice makes perfect. If you still have any questions or need some help, don’t hesitate to ask us in the comments below.
Easy Homemade Godiva Strawberry Cheesecake Truffles Recipe
Equipment
- Measuring cups and spoons
- Mixing bowls
- Medium saucepan
- Whisk
- Plastic or saran wrap
- Electric mixer
- Melon baller or scoop (see tips)
- Baking sheet
- Non-stick baking paper
- Bon Bon half-sphere mold
- Off-set spatula or bench scraper
- Digital thermometer
Ingredients
Ingredients for the strawberry filling
- 8.82 ounces 250 grams of strawberry puree
- 0.88 ounces 25 grams of granulated sugar
- 0.088 ounces 2.5 grams pectin NH
Ingredients for the cheesecake filling
- 8 ounces cream cheese, softened at room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup graham crackers, crushed
Ingredients for the chocolate coating
- 18 ounces of Godiva milk chocolate, chopped
Instructions
- Make the strawberry fillingTo start, place the strawberry puree in a saucepan. Bring it to a boil over medium heat. While the puree is heating, combine the sugar and pectin in a separate small bowl.Once the puree is boiling, slowly whisk in the dry ingredients. Whisk until you don't have any lumps.Allow the puree to continue boiling for 3 minutes (this will activate the pectin).Then, remove the filling from the heat. Transfer it to a different container. Add a sheet of plastic or saran wrap directly onto the surface of the filling. This will allow the filling to cool without forming a skin.It's ready to use once it has cooled to room temperature.8.82 ounces 250 grams of strawberry puree, 0.88 ounces 25 grams of granulated sugar, 0.088 ounces 2.5 grams pectin NH
- Make the cheesecake fillingTo start, beat together the cream cheese and sugar. Mix until they become fluffy and uber creamy. Then, whisk in the vanilla extract and graham cracker crumbs.Scoop balls of cream cheese directly onto a lined baking sheet. Place the balls into the freezer for about 30 minutes so they can set. Don't let them freeze. They should just firm up slightly.8 ounces cream cheese, softened at room temperature, 1/3 cup granulated sugar, 1 teaspoon vanilla extract, 1/2 cup graham crackers, crushed
- Temper your chocolateTempering chocolate is a process that has a couple of intricate steps. We like to use this chocolate tempering tutorial.After the chocolate has been completely tempered, allow it to cool to 87-91ºF (30.5-32.8ºC). This is the temperature that has to be used for coating the molds. If your chocolate isn't properly tempered, it won't come out of the hard molds.18 ounces of Godiva milk chocolate, chopped
- Prepare the elements for assemblyBefore you start assembling the Godiva strawberry cheesecake truffles, get all of your elements ready.The strawberry filling should be at room temperature. The cheesecake balls should be frozen. And the melted chocolate should be at 87-91ºF (30.5-32.8ºC).
- Coat the mold with chocolateFirst, pour a generous amount of chocolate into your silicone mold. Then, swirl it around so the entire half-dome is covered.Pour out any excess chocolate so only a thin layer coats the mold. Scrape off the excess chocolate on the top of the mold so the edges of the half-moon are neat and clean.Then, add another layer using the same technique. This creates a thicker chocolate mold.Leave the chocolate to set at room temperature. It will only take 3-5 minutes.
- Add the fillingsOnce the chocolate has set, add some cooled strawberry filling inside each mold. It can cover about a third of the mold at first.Add the cheesecake balls. Press them in, but not so far that they touch the chocolate layer.Then, fill the rest of the mold with more strawberry filling. Only fill until it is slightly beneath the edge of the mold. Leave about two millimeters of space for the chocolate.
- Add the final layer of chocolateEnsure your chocolate is still within the working temperature. Then, fill the entire top of the mold with more chocolate. Scrape the excess chocolate off neatly and clean up the edges.Again, leave the chocolate to set at room temperature for a couple of minutes.
- Store the trufflesThese truffles have to be stored in the fridge. The cream cheese is highly perishable so cannot be kept at room temperature.Refrigerating truffles aren't ideal for the chocolate. But our recipe doesn't contain commercial preservatives and stabilizers.Place them in an airtight container and serve them as they are needed.
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.