My contribution to the party was quite the production, if I may say so myself: chocolate cheesecake bonbons. At first, they were meant to be heart-shaped, but then I realized that my silicone ice cube tray was not entirely silicone and therefore couldn't go in the oven. Too bad I realized this 15 minutes after putting it in the oven... oh well, the ice cube tray lives on, even if it is in somewhat slumpy form.
Chocolate Cheesecake Bonbons:
8 oz. cream cheese
1/3 cup sugar
2 large eggs plus one yolk
a dash of vanilla
1 tsp. lemon zest
1/2 cup frozen raspberries (optional)
12 oz. dark chocolate
(Makes about 30 pieces)
Allow cream cheese to soften by leaving it out for about an hour before you're ready to start baking. Then combine the cream cheese, sugar, vanilla, and zest in a large mixing bowl. Blend together with an electric mixer (this can be done by hand but it kind of sucks), and then begin adding the eggs and yolk one at a time, blending thoroughly in between each. Gently mash the raspberries so that you have a bunch of small raspberry segments, and lightly flour them so that they are evenly distributed in the batter (rather than clumping at the bottom). Blend these into the batter, and pour it into an 8x8 baking pan.
Bake for about 30 minutes at 375F, or until a knife goes into the batter and comes out clean. Allow to cool for 30 minutes before cutting into small squares that look like this:
Melt the chocolate over a double boiler and dip each piece of cheesecake individually, flipping with a spoon and occasionally spreading the chocolate with a spatula if necessary. Set the pieces on a sheet of foil and put them in the freezer to harden. 15 minutes later, you have gorgeous looking chocolate cheesecake bonbons!
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