Halloween gets a little sweeter

Looking for a homemade Halloween treat? Try this recipe for cheesecake truffles from “Jane’s Patisserie,” by Jane Dunn.

Cheesecake truffles

Makes 25

• 300 grams (10 ounces) full-fat soft
• cheese, like cream cheese or  mascarpone
• 50 grams (2 ounces) icing sugar
• 176 grams (6 ounces) cookie crumbs, finely crushed

    Decoration

• 200 grams (7 ounces) milk 
• chocolate, melted
• 50 grams (2 ounces) cookie crumbs, finely crushed

Add the cheese to a bowl and mix briefly until smooth. Add the icing sugar and mix again until combined.

Pour the crushed cookie crumbs into the mix and fold together until combined. Refrigerate the mixture for at least two hours.

Take the chilled mixture out of the fridge and scoop into truffle shapes using two teaspoons or a melon baller, then place on a tray lined with parchment paper. Return to the fridge for another hour or the freezer for 30 minutes.

To decorate the truffles, carefully dip each into the melted chocolate and place back on the lined tray. You can use small spoons or forks to help with this. Once dipped, sprinkle with the extra crushed biscuits.