Cookies are classic, but let’s face it: They can get a little dull after a while. Why not mix things up and satisfy your sweet tooth with bite-sized truffles instead? The options for fillings are nearly endless, and once you get the hang of the basics, you’ll be able to experiment with your own daring flavor combinations. Try one — or all four! — of these recipes for your next get-together with family and friends.
| Servings |
| 40truffles |
| Servings |
| 40truffles |
Ingredients
- 12 oz Semi-Sweet Chocolate Chips
- 1/2 cup Heavy Cream
- 2 tbsp Butter cut into bits
- 3/4 cup Chunky Peanut Butter
- 2 tsp Vanilla Extract
- 1 pinch Salt add more if desired
- 1/2 cup Salted Peanuts finely chopped
Servings: truffles
Units:
|
Ingredients
Servings: truffles
Units:
|
Instructions
- In a large saucepan, combine chocolate, cream, butter and peanut butter. Stir over medium heat until chocolate is completely melted and ingredients are well combined.
- Remove from heat and stir in vanilla and a pinch of salt.
- Transfer mixture to a bowl and chill for 4 hours, or until firm.
- Form truffles by scooping heaping teaspoons of the mixture and rolling into balls between your palms. Roll each truffle in lightly chopped peanuts to finish.
- Chill truffles on a baking sheet lined with wax paper for 1 hour, or until firm.
- Keep refrigerated in an airtight container for up to 2 weeks.
Share this Recipe
| Servings |
| 36truffles |
| Servings |
| 36truffles |
Ingredients
- 1/2 cup Walnuts
- 1/2 cup Gluten-Free Rolled Oats
- 1/4 cup Hemp Seeds
- 2 tsp Chia Seeds
- 1/4 cup All-Natural Peanut Butter
- 1/4 tsp Salt
- 6-8 Medjool Dates pitted
- 1 cups Coconut Flakes optional
Servings: truffles
Units:
|
Ingredients
Servings: truffles
Units:
|
Instructions
- Place all ingredients except dates and coconut in a food processor. Blend on high for 1-2 minutes, or until all ingredients are finely ground.
- Add one date at a time while the food processor runs, allowing each to blend thoroughly before adding the next. Mixture will be cake-like and crumbly, but will easily stick together when pressed. If the mixture does not hold together, add a couple of water drops or an extra date to moisten.
- Roll tablespoon-sized portions of the mixture into balls with your palms.
- Finish by rolling in a dish of coconut flakes if desired. Store truffles in the fridge.
Share this Recipe
| Servings |
| 36truffles |
| Servings |
| 36truffles |
Ingredients
- 3/4 cup Coconut Milk
- 10 oz Vegan Bittersweet Chocolate finely chopped
- 1/2 tsp Coconut Extract
- 1/4 cup Cocoa Powder
Servings: truffles
Units:
|
Ingredients
Servings: truffles
Units:
|
Instructions
- Finely chop bittersweet chocolate in medium bowl and set aside.
- Place coconut milk in a small saucepan over medium-high heat. Heat to just under boiling. Bubbles should appear at the edges only.
- Pour hot coconut milk over chopped chocolate and allow it to sit for one minute to soften. Gently whisk until the chocolate is melted and becomes a smooth, shiny ganache.
- Whisk in 1/4 tsp. coconut extract. Add up to 1/4 tsp. more if you prefer a stronger coconut flavor.
- Press a layer of plastic wrap directly on top of the ganache and refrigerate until firm enough to scoop and roll, about 1 hour.
- Pour cocoa powder in a shallow bowl. Dust hands lightly with cocoa powder. Use a spoon to scoop small pieces from the ganache and roll between your hands to get them round. Finish them by rolling in a thin coating of cocoa powder.
- Place on a tray in the refrigerator to set for about 15 minutes. Truffles are best served at room temperature.
Share this Recipe
| Servings |
| 22truffles |
| Servings |
| 22truffles |
Ingredients
- 1/3 cup International Delight White Chocolate Raspberry Creamer
- 10 oz White Chocolate chopped
- 1 1/2 tbsp Butter diced
- 6 oz White Melting Wafers Of Candy Coating
- 2 tbsp Freeze Dried Raspberries
Servings: truffles
Units:
|
Ingredients
Servings: truffles
Units:
|
Instructions
- In a medium sauce pan, bring creamer to simmer while stirring. When it bubbles, reduce heat to low.
- Add butter and white chocolate chunks to creamer, stirring until melted.
- Remove from heat and pour mixture into a shallow bowl or pan. Allow to cool completely at room temperature or refrigerate for 30 minutes.
- Use a tablespoon or small cookie scoop to portion truffles and roll each into a ball. Place on wax paper. When truffles are completed, chill for 30 minutes or until firm.
- Place freeze-dried raspberries in food processor and blend until finely chopped. Place in a shallow bowl.
- Heat candy coating in a microwave-proof bowl at half power and stir every 30 seconds until melted and smooth.
- Drop chilled truffles into melted chocolate and roll it gently with a fork. Lift out and allow excess chocolate to drip back into bowl. Place truffle on wax paper.
- Sprinkle immediately with raspberries. Repeat step 8 and 9 for remaining truffles. Truffles can be stored at room temperature.
Share this Recipe
