Raspberry Cheesecake Pralines (Print Version)

# Ingredients:

→ Base Ingredients

01 - 1 teaspoon vanilla extract
02 - 180ml heavy whipping cream
03 - 60g powdered sugar
04 - 225g cream cheese, softened

→ Filling & Coating

05 - 420g dark chocolate
06 - 90g crushed whole grain cookies
07 - 90g fresh raspberries

# Instructions:

01 - Use a microwave-safe bowl or double boiler to melt your dark chocolate, then set it aside for later.
02 - Toss the cookie crumbs into your creamy mixture. Stir until they’re all mixed in and spread out.
03 - Gently fold the whipped cream into everything. Keep going ‘til it’s nice and fluffy.
04 - Mash the raspberries up a bit and softly blend them into the mixture. Don’t overdo it—you want bits throughout.
05 - Beat the cream cheese with powdered sugar and vanilla until it’s super creamy.
06 - Cover your bowl and pop it in the freezer for about 2 hours, or until the mix gets firm.
07 - Scoop out small handfuls and roll them into balls. Place these on a sheet lined with parchment.
08 - Drop each ball into the melted chocolate. Let the extra chocolate drip off before putting them back on the tray.
09 - Stick the tray in the fridge so the chocolate coating firms up completely.
10 - Treat yourself to these raspberry cheesecake bites now or wrap them up for someone special.

# Notes:

01 - Get a mix of rich, creamy, tangy, and dark chocolate in every bite with these little treats.
02 - Stash them in your fridge for up to 5 days—if they last that long.

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