Rose-Shaped Cheesecake Brownie Truffles

A brownie filled with luxurious cheesecake is a chocolate lovers dream!

Using my love of all things chocolate, I have come up with what I believe is the perfect marriage of candy and dessert. These truffles are sinful and delicious, yet the edible chocolate rose makes it stunning and elegant at the same time! Plus, the filling comes in two different varieties (nutella or raspberry cheesecake) that both taste awesome.

I can't think of a more impressive gift, especially for Valentines day.

Brownies: Any fudgy brownies work, but I am doing these awesome three-ingredient nutella brownies

2 (13 oz) jars or 3 cups of nutella

4 eggs

1 1/2 cups of flour

Cheesecake Filling

16 oz of cream cheese

1/2 cup powdered sugar

1 jar or 1 1/2 cups of nutella OR 1/2 cup seedless raspberry jam

Chocolate coating and rose

6 oz bittersweet chocolate (the higher quality, the better)

1/3 cup of light corn syrup

Chocolate candy melts or tempered chocolate

The "chocolate clay" used to make the roses needs to be made first because it has to sit on the countertop for a few hours to set.

Melt the chocolate in the microwave or double boiler. Then, stir in the corn syrup until the mixture begins to form a lump. Store the chocolate in a sealed plastic bag and let it set on the counter, 3 hours to overnight.

Beat the softened cream cheese, vanilla, and powdered sugar until fluffy and smooth.

Slowly incorporate the Nutella or jam until fully combined.

Inspired by LAURABEATTY's no-bake nutella cheesecake recipe on allrecipes.com

Scoop out little balls of the mixture with a spoon and put them on a baking sheet covered with parchment paper. Freeze until relatively firm, 1-2 hours.

3-ingredient nutella brownies have been all over the internet for a while. They are just as easy as boxed brownies but taste just like homemade.

Mix all the ingredients and bake at 350 ºF for 25-30 min.

Once the brownies are cool, begin to crumble them so they turn into moist brownie crumbs. If they aren't moist enough to form little balls, add a bit of nutella or frosting to the crumbs to moisten them up.

Make a small pancake shape with the crumbs and place one of the cheesecake balls in the middle. Wrap the brownie around the filling and roll into a ball. Repeat until all cheesecake is used up and/or you run out of brownie crumbs.

Once the truffles are formed, we need to coat them in chocolate. I find store-bought chocolate melts to be easiest, but tempered chocolate works, too.

Dip the bottoms of the truffles first, that way you have a nice base. Once they have hardened on the parchment paper, dip the top halves of the truffles. Use a spoon to drizzle chocolate on any remaining areas. It really doesn't have to look perfect because the rose on the top will cover it all up.

Tear off a few small balls of the modeling chocolate, and roll until they form petals. The top of the petals should be a little thinner than the base of the petals. Let harden a bit, then attach to the rose.

First, make a tight rosebud in the middle, then keep wrapping until a rose forms. I really didn't use a lot of instruction and I just winged it based off of my idea of what a rose looks like. It turned out pretty well!

The truffles are done and they taste amazing! My mom was really impressed with them when I gave them to her for Valentines Day.

I really hope you enjoy them as well!

XOXOXOXOXOXOXO