Chocolate Truffles with NUTTER BUTTER

  1. Heat cream in top of double boiler.
  2. Add chocolate; cook until melted, stirring occasionally.
  3. Add butter and Variegate; cook until butter is melted and mixture is well blended.
  4. Remove from heat.
  5. Refrigerate 15 min.
  6. or until chocolate mixture is cooled and thickened.
  7. Roll 1 oz.
  8. (1-1/2 Tbsp.)
  9. chocolate mixture into ball, using #50 scoop to portion mixture for each ball.
  10. Roll in cookie crumbs until evenly coated.
  11. Place in single layer in parchment-lined sheet pans.
  12. Refrigerate until ready to serve.

heavy cream, cacao chocolate, cold butter, butter creme variegate, sandwich cookies

Taken from www.kraftrecipes.com/recipes/chocolate-truffles-nutter-butter-116496.aspx (may not work)

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