Remove the mixture from the fridge. While all truffles are better refrigerated, it’s difficult to eat straight from the fridge. This recipe yields 20 truffles. Place the balls on the baking tray. 1. Roll the truffles between your palms to get that even, smooth ball shape. Knead the mixture using your hands until all the ingredients are thoroughly incorporated. Take a baking tray and line it with parchment or wax paper. 4. Using a fork, mash your avocado until creamy and smooth. Drain the water from the cashew soak, and transfer the cashews to a food processor or blender. 2. Trust me, once you’ve tasted Dutch-processed cocoa, commercial unsweetened cocoa will taste mediocre in comparison. If the mixture is too soggy, you can refrigerate it until it is firm enough to shape. Prepare the remaining cocoa powder for dusting on a plate or shallow bowl. 2. source: http://youngbrokeandhungry.com/2016/01/28/parmeson-chocolate-masacapone-truffles/. 5. Place all truffles in an airtight container and keep refrigerated until ready to serve. 1. Refrigerate the truffles until firm before serving. Roll the balls in cocoa powder, coating them thoroughly. If the mixture is not firm enough to shape and mold, you can refrigerate it for 30 minutes to 1 hour. Process until the mixture becomes thick and sticky. 6. 3. Using an electric mixer, blend together the butter, salt and sugar at medium speed until the mixture has a fluffy and pale consistency. 8. Place the chocolate sprinkles on a plate. 3. Continue mixing all the ingredients until everything is well combined. This recipe yields 30 truffles. Continue mixing until all the ingredients are thoroughly combined. It tastes so well when combined with cocoa powdered and cheese. This recipe yields 12 truffles. In fact, if you find any truffle recipe that calls for melted chocolate and heavy cream, you can substitute Oreo cookies and cream cheese with a few minor adjustments. 3. 1. Dip the balls in cocoa powder, coating them thoroughly.. 5. Since cocoa powder is solid, you need to special care when mixing it with other ingredients. source: http://www.beyondkimchee.com/oreo-truffles-oreo-bombs/. 4. Set aside. This recipe yields 40 truffles. Fold the cocoa powder into the mixture until thoroughly incorporated. 6 ounces unsweetened natural cocoa powder, 3 tablespoons cocoa powder (plus extra for dusting), 14 tablespoons Dutch-process cocoa powder, Chopped nuts and cocoa powder for dusting, 3-4 drops of peppermint extract (depending on your taste), Powdered sugar or cocoa powder for dusting, Extra cocoa powder and cinnamon for rolling, Extra cocoa powder or chopped almonds for dusting. Using a spoon, take spoonfuls of the mixture and shape into small balls. Prepare the dusting. 4. 7. Place all coated balls in an airtight container. 4. 4. Any type of alcoholic drink works with the recipe. Fold in the cocoa powder. While conventional unsweetened cocoa powder will work just fine, you may want to use Dutch-processed cocoa if it’s available in your area. Place the finished truffles in an airtight container. 4. In a bowl, combine the cocoa powder, butter and mascarpone cheese. Mix until smooth. Remember to keep the truffles chilled as they soften quickly in room temperature. Pay attention to the yields of each recipe and make sure you know what to do with the truffles once you’re done with them. This recipe yields 24 truffles. 5. Continue pulsing until the mixture becomes a thick paste. In a few minutes, with minimal ingredients, you can have something that’s as delicious as something you could have slaved over for hours, maybe even better! Place the mixture inside the refrigerator for 2-3 hours, or until the mixture is firm enough to mold. In a food processor, put together the almonds, pecans, and cocoa powder. This recipe yields 12 macaroons. Mix until smooth. Keep the truffles inside the refrigerator until ready to serve. ENJOY... ;-), Check out our TOP PICKS right now... CLICK HERE. This recipe yields 8-10 truffles. Place the cocoa powder and chopped nuts on a plate. Beat until all the ingredients are well-combined. In a bowl, combine the powdered sugar, cream cheese, butter and cocoa powder using a handheld mixer on medium speed until the mixture is thick and creamy. You can also store the truffles in an airtight container, which you can then keep inside the freezer until you’re ready to serve them. Add the mashed cashew to the mixture. Carefully sift in the cocoa powder. Pulse the mixture until you get a thick, creamy consistency. Blend all the ingredients together to make sure the oats are thoroughly incorporated. If you don’t have maple syrup handy, you can always use honey. This recipe yields 10 truffles. Using a spoon, take small bits of the mixture and shape into 1-inch balls. This recipe yields 12 truffles. So for those of you who dread using your stovetop, oven or microwave, this recipe list is like a gift from the gods. Parmesan Chocolate Mascarpone Truffles, something sweet and tasty to lift my mood. TruffleAddict.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Mix until smooth. In a large bowl, combine the cocoa powder, honey, and salt. Place all finished truffles in your preferred container. 2. If you don’t have pear butter in your pantry, you can use other fruit butters. 1. source: http://www.freshfitfoodie.com/2015/12/mocha-latte-truffles/. 1. 5. You can have separate plates for cinnamon and cocoa powder, or you can throw the two ingredients together. They say that food tastes a hundred times better when you worked hard to make it. This recipe yields 36 truffles. 5. 5. Believe me, I know the feeling of wanting something sweet and tasty to lift my mood during bad days, but hey, you’re already having a bad day so the thought of making any effort on anything isn’t very appealing.
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