8 oz. block cream cheese, room temperature
1 cup confectioners’ sugar
2 3.5 oz. bars of milk chocolate, melted
2 cups lightly crushed graham crackers
½ to 1 cup finely chopped candied orange (directions below)
2 3.5 oz. bars of milk chocolate, melted, for dipping
Beat together the cream cheese, confectioners’ sugar and melted chocolate with an electric mixer. Gently fold in the graham cracker crumbs and candied oranges, reserving some for topping the truffles. Refrigerate for 1 hour to firm up. Scoop out 1 Tbsp. of the mixture and roll into smooth balls. Place balls on a lined cookie sheet and refrigerate for another hour. Dip cheesecake truffles in melted chocolate, allow the excess chocolate to drip off, return to the lined cookie sheet and sprinkle reserved crushed graham crackers and candied oranges on top.
Variation – you can omit the crushed graham crackers and candied oranges and replace with 3 cups lightly crushed crispy rice cereal for crunchy cheesecake truffles.
1 1/2 cups water
1 cup granulated sugar
Thoroughly wash the orange, then cut into ¼” slices and discard the ends. In a wide pot, heat the water and sugar, stirring just until the sugar dissolves. Bring to a gentle boil and add the orange slices. Lower the heat to medium-low and cook for approximately 20-30 minutes. Flip over the slices and continue cooking on low for another 20-30 minutes, until the syrup has thickened and the peel can be easily pierced with the tip of a knife. Watch the oranges carefully to make sure that your flame is not to high and the water is not evaporating out too rapidly. Transfer the candied orange slices to a wire rack, on top of a lined baking sheet, to cool. Reserve orange syrup for other uses.
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