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Easy Homemade Godiva Strawberry Cheesecake Truffles Recipe
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Easy Homemade Godiva Strawberry Cheesecake Truffles Recipe

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!
Prep Time40 mins
Setting Time40 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: godiva cheesecake calories, godiva strawberry cheesecake truffles, strawberry cheesecake truffle, strawberry cheesecake truffle recipe
Servings: 50 truffles
Author: cheesecakesworld

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 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.
    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 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.
    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 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.
    18 ounces of Godiva milk chocolate, chopped
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.

Notes

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!