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Recipe | Mocha Cheesecake-filled Hemp Chocolates | Mettrum Originals

Valentine’s Day is next week. Do you have something special picked out for your main squeeze? Don’t sweat, we’ve got your back!
 
Whether you're celebrating Valentine’s or Singles Awareness Day, these Cheesecake-filled Hemp Chocolates are simply divine. Just grab chocolate molds from any local baking or craft store and let’s get started. 
 
This recipe is not for the weak of heart, but we promise, it will be finger’lickin good! Take a moment to fully read the recipe before you start. We hope you love these as much as we do!
 
 
Ingredients:
 
Filling:
4 oz. of light cream cheese, softened
1 tbsp. French vanilla extract (vanilla will also work)
2 tbsp. instant coffee or espresso powder
2 tbsp. raw cocoa powder
½ cup powdered sugar
1/8 tsp. cinnamon
 
Chocolate coating:
300 g dark chocolate
½ cup Mettrum Originals, Raw Shelled Hemp Seeds
½ cup chia seeds
1 tbsp. Cold-Pressed Hemp Oil
 
Additional items:
Chocolate mold
Parchment paper
Spatula
Piping bag
Note: Don’t have a piping bag? Fill a zip lock bag ½ full, sealing half way shut. Cut a small hole in the corner and use as a piping bag.
 
 
Directions:
 
In a medium bowl, whip together filling ingredients using an electric mixer.
Taste the filling. It should be rich and powerful. If it is not strong enough, add in an additional tbsp. of instant coffee and cocoa powder.
Spoon mixture into your piping bag and let chill while you prepare the chocolate.
 
Place chocolate mold on a piece of parchment. Ensure the parchment paper completely covers the underside of the mold.
In a medium, microwavable bowl, add ¾ of your dark chocolate.
Microwave on high for 1 minute.
Remove the bowl and stir, repeat for intervals of 15 seconds until chocolate is completely melted.
Pour chocolate into your mold, making sure that each well is filled.
Allow the chocolate to cool for 1 minute, then turn the mold over allowing chocolate to drip onto the parchment paper.
Note: If some wells are too full, use a small spoon and carefully scoop out chocolate from the center.
Once you are sure the sides and bottom of each mold have a layer of chocolate, it’s time to pipe in the filling. 
Slowly fill the center of each mold ¾ full with the cream cheese mixture, then set to the side.
Using your spatula, scoop the chocolate off the parchment paper back into the microwave-safe bowl.
Add in additional chocolate and microwave on high for 30 seconds. Remove the bowl and stir. Repeat until chocolate is melted.
Add hemp and chia seeds to chocolate mixture and stir.
Slowly pour chocolate mixture onto each well, one at a time. 
Use the spatula to ensure the surface area of each mold is covered, encasing the cream cheese filling.
Applying too much pressure will cause filling to leak, work slowly with a light touch.
Once each well has been covered, move chocolate mold to the freezer.
Once the chocolates are solid, move to an airtight container.
Store chocolate in your freezer until you are ready to enjoy! 

 

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