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Recipes

How to Make Caesar Salad Truffles with Crouton Dust

Last week I took some “secret-ingredient” blondies to work and set my coworkers to the task of finding out what it was. Turns out, it was Manwich, but before they figured that out, they gave me a lot of really good ideas on what I could have used instead, one of them being salad dressing. I wanted to find a way to incorporate croutons (possibly the best part of a salad) into whatever recipe I decided upon and immediately thought of my go-to truffles.

Hello sweet and savory!


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Caesar Salad Truffles

(makes about 16 truffles)

Ingredients

  • 3.5 ounces Caesar Salad Croutons
  • 2T creamy Caesar dressing
  • 3T butter
  • 3 ounces dark chocolate

Directions

  1. Pulse croutons in food processor until fine crumbs.
  2. In medium bowl, melt together chocolate and butter in microwave.
  3. Stir dressing and then 3/4 cup crouton crumbs into melted chocolate.
  4. Chill in fridge for 20 minutes and then scoop into 2 teaspoon-sized balls, and roll in remaining pulverized croutons.
  5. Return to fridge for another 20 minutes and serve (If you like your truffles softer, forego the second chilling time).
Categories
Recipes

How to Make Wasabi Pea Chocolate Truffles

My visits to the liquor store have become more frequent as the variety of food-flavored alcohol has increased. I just love looking through the mini-bottle section, wondering, “What do I want my booze to taste like today?” (Hint: the answer is never “booze.”) Glazed Donut Vodka Tonic? Yes, please!

So when I found a bottle of wasabi-flavored vodka, I knew I had to try it out. On its own, it was not for me, but luckily, I discovered an even better use for it: wasabi pea truffles.

Wasabi-Pea-Truffles

 Wasabi Pea Truffles
(adapted from Desserts 4 Today)

Ingredients

  • 6 oz. white chocolate
  • 6T butter
  • 9.9 oz. wasabi peas (a tall can of Hapi wasabi peas)
  • 50 ml Oddka Wasabi Vodka

Directions

  1. Pulverize an entire can of peas in food processor. (Should make about 2 cups).
  2. Heat white chocolate and butter together in microwave until just melted.
  3. Stir wasabi vodka into the chocolate/butter mixture.
  4. Mix 1 ½ cups of processed peas into the chocolate mixture and chill in the fridge for 20 minutes, stirring twice.
  5. Scoop wasabi pea truffle goop into 2t-sized balls and roll each ball in the remaining crushed peas until fully coated.
  6. Return to fridge until set.

I think you’ll be pleasantly surprised with what you end up with. Not only does the white chocolate subdue the flavor of the peas, it also tempers the wasabi’s usual kick to your nostrils. You can certainly still taste the heat, but now it’s manageable for picky palates.

Oh, and remember, there are vegetables in them, so they’re good for you. Probably.

Categories
Recipes

Here’s How to Make White Chocolate Margarita Truffles

It was about this time last year that I discovered margaritas. I’ve been old enough to drink for a minute, but I just assumed tequila wasn’t for me and wound up missing out on years of that sticky sweet, boozy goodness. So it’s been my goal of late to consume margaritas as often and in as many ways as possible. These creamy, limey, crumbly truffles are a great “anytime” way to get all the flavor of a refreshing margarita without getting sloshed during the middle of the day (no judgment). I started with a great base recipe of Desserts 4 Today’s “Grown Up Chocolate Bourbon Balls” and switched out the ingredients to fit my now favorite drink.

Margarita Truffles
White Chocolate Margarita Truffles
(makes 25-28 truffles)

 Ingredients

  • 6 oz. white chocolate chips
  • 6T butter
  • 7 oz. Nilla® Wafers
  • 4T gold tequila (If you want a sweeter truffle, switch out 1T of tequila for 1T of Triple Sec)
  • zest and juice of one lime
  • sea salt

Directions

  1. Pulse Nilla Wafers in food processor until crumbed. It should amount to 2 cups of crumbs.
  2. Melt butter and white chocolate chips in microwave until just melted.
  3. Add the tequila and lime juice to the butter and chocolate, and stir until blended.
  4. Stir in 1 ½ cups of crushed cookies (save the rest for coating).
  5. Stick that in the fridge for about 20 minutes, stirring frequently.
  6. Scoop into balls using your trusty 2t scoop, roll in left over cookie crumbs, and sprinkle each one with a bit of sea salt.
  7. Refrigerate for another 20 to 30 minutes (or until hard to the touch) and then consume en masse.

Oh my-garita. Did I mention creamy, limey, and crumbly? And, oh yea, perfect for that Cinco de Mayo party that you’re attending next weekend. Enjoy and eat responsibly!

Categories
Recipes

Here’s How to Make Nostalgic Circus Animal Cookie Truffles

A staple of every kid’s childhood, Circus Animal Cookies were those crazy addicting pink and white treats that even the coolest kids would snack on.

I whipped up these totally nom-worthy truffles on Chronicles of a Foodie and wanted to give ya’ll the scoop. We’re taking Circus Animal Cookies, mixing them with frosting and dipping them in white chocolate. It really is the next logical step in taking this childhood fave to the next level.

 

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Circus Animal Cookie Truffles

Recipe adapted from The Domestic Rebel

 Ingredients:

  • About 3 cups Circus Animal cookies
  • 1/2 can cream cheese frosting
  • 1 pkg white chocolate chips
  • Rainbow nonpareils
  • Pink food coloring

(Note: I doubled the recipe when I made my batch. This recipe is for a single batch)

Directions

1. Line a rimmed baking sheet with foil and set aside. Meanwhile, in a food processor, grind the cookies (about a cup at a time–work in batches) until finely ground, coarse crumbs.

2. Pour all the ground cookies into a large bowl. Once cookies are ground, spoon in the half can of cream cheese icing. Using your clean hands or a spoon, mix together the crumbs and frosting until thoroughly combined.

3. Begin portioning the crumb mixture into inch-sized balls (I used a small cookie dough scoop) and place the balls onto the foil-lined baking sheet. Repeat until all the mixture is used up.

4. Freeze the truffles for about 3 hours or until completely frozen and solid. While they’re freezing, prepare your white chocolate according to package directions until smooth and melted. Pour half that mixture into a separate bowl, and using your pink coloring, tint one of the bowls a pretty pink shade.

5. Dip half the batch of truffles into the white chocolate, and the other half into the pink chocolate. I used a fork to coat all sides of the truffles, then allowed the excess to drip off the bottom before gently placing each dipped truffle back onto the foil-lined sheet. While still wet, sprinkle the truffle tops with the rainbow nonpareils.

6. Allow all the truffles to harden and set, about 20 minutes in the fridge. Store leftover truffles airtight for about 2-3 days at room temperature, or a week in the freezer–just allow them to come to room temperature before eating them that way.

Recipe & Photography by Chronicles of a Foodie

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Features

24 DIY Truffles to Make Your Valentine Boo

truffle

V-day’s around the corner. Are you prepared to give your sweetie something sweet? No?! Well, we’re here to help. Here’s a list of 24 decked out, decedent, homemade truffles for that someone special. And if you’re single and just want these babies all to yourself, don’t worry, we won’t tell.

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Hit-Or-Miss

This $26,000 Truffle Dinner Comes With an $11,500 Watch

The rare white truffle can command anywhere from $6,000-$10,000 per pound, so the math on this nine-course meal from Philadelphia’s Le Castagne kind of makes sense. It becomes an especially good deal when you factor in the included limited edition $11,500 Panerai watch (“because timing is everything in life” according to managing partner Anthony Masapollo), although I wonder how well ceramic and titanium pair with white truffle and during which course it is served.

I have no problem with Le Castagne offering a “menu item” for marketing purposes that no one will actually choose (they do offer more affordable $700 and $250 packages) but I’d like to see a marketing effort in line with the $26,000 price tag. I can’t begin to describe the cringe on my face when executive chef Michael DeLone says “milanese” with an unchecked Philly accent. At least he nailed the classic Italian hand gesture, if not the language.

So far, this extravagant meal only has one buyer: entrepreneur, internet marketer, real estate investor, top wealth coach, AM radio personality, and speaker JT Foxx. Counting the watch, I guess publicity is a three-way street. I just hope JT makes sure to get his frequent-flier miles from this high-end purchase.

 

Spinach salad with truffle vinaigrette. Soft-boiled egg deep-fried in truffle flour and breadcrumbs.

 

The watch. Pretty sexy

 

via HuffPo/ photo courtesy of Le Castagne

Categories
Deals

Lindt Chocolate is Giving Away 12 Million Free Lindor Premium Truffles, Fo’ Real

Let’s be real, if you don’t know what Lindt Lindor Truffles are by now, you’ve been sorely missing out.

Tying in with its new “Chocolate Beyond Compare” branding campaign, Lindt & Sprungli USA is giving away one million bags of its kaleidoscopic and decadently smooth Lindor Truffles for anyone lucky enough to print out the promotional coupon within the first three hours of its release. You know, ’cause that’s just how quickly supplies will run out.

Seriously though, starting Tuesday October 9 and continuing while supplies last, Lindt fans can visit the company’s Facebook page to receive a coupon for one free bag of Lindors, redeemable at retailers nationwide as well as Lindt Chocolate Shops.

Best of all? The coupons apply to all six ounce, 12-truffle bags of nine of the brand’s completely melt-in-your-mouth-and-in-your-hand flavors, including milk chocolate, dark chocolate, white chocolate, vanilla, peanut butter and stracciatella.

Let’s just hope this heat wave dies down in time, or most of us will probably be getting deliciously melted bags of chocolate goo, not that that’s necessarily a bad thing.

[Photo via Lindt Chocolate USA]

Categories
Recipes

How to Make Hostess® Cupcake Truffles

It’s time to get nostalgic people. Think back to the days when your mom packed your lunch for school. You would beg her to buy you Hostess® Cupcakes, but she never would. Now you go to the grocery and stare longingly at those blue and white boxes, wishing you could have one. Well, guess what, you have a job and a credit card with your name on it, so you can run out to the store right now and buy as many boxes of those fabulous snack cakes as you want and eat them right up, or you could do this…

 Hostess Cupcake Truffles

Oh, before we get into this, I had a question. I’m using cake and frosting, so are they technically cake balls? I didn’t really think it was fair to call them that as I am using a pre-made something, hence truffles. Your thoughts?

Ingredients

  • 8 Hostess Cupcakes (I used chocolate but I bet the orange ones would be amazing)
  • 4oz whipped WHITE frosting
  • White chocolate baking bark

Directions

  1. Pulverize 4 cupcakes and 2oz of frosting in your food processor and scoop into balls using your 2t cookie scoop.
  2. Repeat (my food processor isn’t big enough to crumb all 8 at once, but yours may be).
  3. Stick truffles in fridge to set up a bit.
  4. Melt your baking bark, coat the truffles, and enjoy!

These were surprisingly light, and they definitely didn’t lose their trademark taste. I like that I could still see bits of the decorative frosting in the truffles.

Remember kids, while growing up means jobs and responsibilities, it also means being able to buy and consume as many sugar-filled things as your soon-to-be-jaded heart desires. And for those already jaded hearts, this recipe is a great way to impress your friends with a cake ball that’s a lie.