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Recipes

Trufflemania

tastebu

Photos and Words by Estefania Souza

Truffles

Truffles, cake balls, cookie-dough spheres, and batter covered in chocolate. Whatever the name, these bite size treats are delicious. Each recipe is enough for a month’s long supply of sweet snacks—or you can just eat them all in one sitting and hit the gym tomorrow. They are so small that you can sample many, because let’s face it, why stick to one dessert when you can have many?

Red Velvet Mascarpone Truffles (adapted from How Sweet It Is)

Makes about 80 truffles.

Active time: 45 minutes. Total time: 3 hours, including chilling.

  • 1 box red velvet cake mix, prepared and baked
  • 1 ½ cups mascarpone cream cheese icing (see recipe below)
  • 8 oz. semisweet or white chocolate for coating
  1. Prepare cake batter and bake as directed on the box. Once cake is completely cool, transfer into the bowl of an electric mixer. Add icing and mix on low to medium speed, until a dough forms. Refrigerate for at least two hours.
  2. Line rimmed baking sheet with parchment paper. Roll cake dough into ¾-inch balls and place on prepared baking sheet. Freeze balls for about one hour or until very firm.
  3. Melt chocolate in the microwave in 30-second intervals, stirring between each. Using a fork, dip balls in melted chocolate and coat; let excess fall and return truffles to the lined baking sheet. Refrigerate truffles until chocolate is set.

Mascarpone Cream Cheese Icing (adapted from Epicurious)

Red Velvet

Makes enough for 24 cupcakes.

Active time: 10 minutes. Total time: 10 minutes.

  • 8 oz. cream cheese, at room temperature
  • 2 sticks unsalted butter, at room temperature
  • 2 cups powdered sugar
  • Pinch of salt
  • 8 oz. mascarpone cheese
  • 1 teaspoon vanilla extract
  1. In the bowl of an electric mixer fitted with a paddle attachment, beat butter, cream cheese, and powdered sugar on medium-high speed until light and fluffy. Add a pinch of salt.
  2. Beat in mascarpone on very low speed until just combined. Overbeating will cause icing to curdle. Stir in vanilla extract.

Cookie Dough Truffles (adapted from Recipe Girl)

Makes about 70 truffles.

Cookie Dough

Active time: 40 minutes. Total time: 2 ½ hours, including chilling

  • 1/2 cup (1 stick) butter, at room temperature
  • ¾ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 14 oz. sweetened condensed milk
  • 1 cup miniature semi-sweet chocolate chips
  • 8 oz. chocolate for coating
  1. In the bowl of an electric mixer, cream butter and brown sugar; add vanilla. Slowly beat in flour, until fully incorporated. Beat in sweetened condensed milk and mix until combined. Stir in chocolate  chips and mix well.
  2. Cover bowl with plastic wrap and refrigerate for one hour or until dough is firm. Line rimmed baking sheet with parchment paper. Roll dough into 3/4-inch balls and place on prepared baking sheet. Freeze balls for about 30 minutes.
  3. Melt remaining chocolate in the microwave in 30-second intervals, stirring between each. Using a fork, roll balls in melted chocolate and coat. Return to lined baking sheet and refrigerate until set.

Peanut Butter Pretzel Truffles (adapted from How Sweet It Is)

Makes about 20 truffles.

Peanut Butter

Active time: 30 minutes. Total time: 2 ½ hours, including chilling.

  • ½ cup natural smooth peanut butter
  • ¼ cup finely chopped pretzels
  • 2/3 cup milk chocolate for coating
  1. Combine peanut butter and chopped pretzels in a medium bowl. Freeze for 15 minutes or until firm.
  2. Line a rimmed baking sheet with parchment paper. Roll peanut butter mixture into ½-inch balls and place on prepared baking sheet. Put truffles in the freezer for one hour or until very firm.
  3. Melt chocolate chips in the microwave in 30-second intervals, stirring between each. Roll chilled truffles in chocolate using a fork and a spoon. Place truffles back on lined baking sheet and refrigerate for 30 minutes or until chocolate is set.

Cocoa Truffles (adapted from Smitten Kitchen)

Makes about 60 truffles.

Active time: 40 minutes. Total time: 2 hours, including chilling.

  • 11 oz. finely chopped bittersweet chocolate (at least 60% cacao), or chocolate chips
  • 2/3 cup heavy cream
  • Unsweetened cocoa powder for dusting
  1. Place 8 oz. chocolate in a large bowl. In a small heavy saucepan, bring heavy cream to a boil (use the smallest pan possible to avoid extra evaporation). Once cream is boiled, turn heat off and let cool for one minute. Bring to second boil. Pour cream directly over chocolate and mash with a wooden spoon. Using a whisk, carefully stir in concentric circles; don’t beat or air bubbles will form. Work your way from the center towards the edge and whisk until ganache is smooth.
  2. Let ganache sit for about one hour. Line a rimmed baking sheet with parchment paper. Using a pastry bag with a 3/8-inch opening, pipe into mounds, ¾-inch high and 1-inch wide, on baking sheet. When piping, finish off the mounds with a flick of the wrist to soften and angle the point tip. Freeze truffles about 15 minutes or until firm.
  3. Meanwhile, melt remaining chocolate in the microwave in 30-second intervals, stirring between each. Using plastic gloves, smear melted chocolate on your palm and gently rub each chilled truffle to lightly coat it. Toss truffles in cocoa powder using a fork, and shake to eliminate excess coating.

Oreo Cookie Truffles(adapted from How Sweet It Is)

Oreo

Makes about 60 truffles.

Active time: 30 minutes. Total time: 2 ¾ hours, including chilling.

  •  18 Oreo cookies
  • 8 oz. cream cheese, softened
  • 8 oz. chocolate for coating
  1. In a food processor, pulse Oreos until finely crushed. Add cream cheese in separated chunks and process until a dough forms. Place dough in the freezer for about 20 minutes.
  2. Line a rimmed baking sheet with parchment paper. Roll dough into ¾-inch balls and place on lined baking sheet. Freeze for about 1 ½ hours, or until hardened.
  3. Melt chocolate in the microwave in 30-second intervals, stirring between each. Using a fork, coat Oreo balls in melted chocolate and return to lined baking sheet. Refrigerate until set.