Dark Chocolate Mint Tim Tam Truffles

Did you know that people eat dark chocolate on purpose? I’m sure you did. In fact, you are probably one of them. Why?

If you ever happen to run into me on the street, I’d be more than happy to show you my hoppy beer/dry wine/dark chocolate face. It’s not pretty, which is saying a lot considering how ridiculously good looking I am.

I’ve probably mentioned this before, but I take requests for friends’ birthdays. This month, the birthday boy mentioned his love of Tim Tams, which I have procured before but are not currently available around here.  Fortunately, my friend’s birthday coincided with workshops at my office, and a very generous client who was attending the workshops schlepped a few packages of Dark Chocolate Mint Tim Tam biscuits over from Australia.

Dark Chocolate Mint Tim Tam Truffles


– 2 pkgs Dark Chocolate Mint Tim Tam biscuits

– 8oz cream cheese, softened

– 1 pkg (12oz) dark chocolate chips

– 1/2T shortening


1. Pulverize biscuits in food processor.

2. Add cream cheese and blend until combined.

3. Scoop into 2t-sized balls and chill for 15 minutes.

4. Meanwhile, melt chocolate chips (sans about 3T of chips) with shortening in the microwave. Once the chocolate is melted, stir in the rest of the chips until they are fully melted. (This was my sketchy attempt at tempering the chocolate).

5. Coat the truffles in the dark chocolate and chill to set.

The next step is like a Choose Your Own Adventure book:

A. If you’re like me, take a small bite and make the hoppy beer/dry wine/dark chocolate face.

B. If you’re someone who likes dark chocolate, shove an entire truffle in your mouth and continue until sated.

Apparently these were really good, so pay no attention to that woman behind the recipe.


Why $29 for a truffle?

The first reason why one of these truffles cost more than a tank of gas for some people around the country, is that Swedish Chocolatier, Emanuel Andrén spends 2 days making each batch of these flawless little gems by hand.

But check out the second reason:

Fillings for these truffles include prized and outrageous ingredients such as Laphroaig Scotch whisky, cloudberries and even cigars. Yeah CIGARS!

The ones shown here in a white chocolate shell are filled with Appleton Estate 10-year-old rum, Zino Platnium cigar, Tabasco, salt, and dark chocolate. Now thats a mouthful, would you drop a more than a dub for these bad boys?



Chips Ahoy!® Truffles

Why mess with a good thing? I’ll tell you why: because you can turn it into a great thing! Here’s a better question: Why settle for merely good?

Cookies in general are good, but pulverizing them, mixing them with cream cheese and coating them in chocolate = GREAT!

This time around I used Chips Ahoy! Real Chocolate Chips Cookies (original). I was hoping the truffles would remain the same color as the cookie in its intact form, but upon crushing and cream cheesing, the chocolate chips darkened the entire mix. Meh, still tasted flippin’ fantastic.

Chips Ahoy! Truffles


– 1pkg (15.25oz) Chips Ahoy! Original Cookies

– 8oz cream cheese, softened

– chocolate baking bark


1. Decimate the cookies in the food processor.

2. Add cream cheese to cookie crumbs and process until combined.

3. Scoop into balls (2t in size). Chill in freezer for a few minutes.

4. Melt your baking bark and coat those truffles.

5. Return to freezer to set.

While these were awesome off the break, the longer you let them sit, the better they tasted. So try not to eat them all the same day you make them. Or power through them and take my word for it; I won’t judge.


Chocolate Peanut Butter Truffle Cupcakes

One thing people love almost as much as bacon is peanut butter. This was news to me, as, growing up, I was never a huge fan. Sure an occasional PB& J and BBQ chip sandwich (don’t look at me like that) would cross my lips, but Peanut Butter desserts were out of the question…until recently.

Now, whenever I get the hankering to make a peanut butter-based dessert, I try to think of ways to cram in as much peanut butter as possible without just giving someone a jar and a spoon.  And with this recipe, I think I’m on my way: a chocolate peanut butter cup cake filled with a peanut butter truffle, topped with a peanut butter frosting and Reese’s Pieces. Yup, that’ll do.

I snagged bits and pieces of this recipe from different spots: the cake and the frosting are adapted from the Cake Mix Doctor. And most of the peanut butter truffle recipes that I looked through were exactly the same. And the Reese’s Pieces? Well, I just (HEART) them.

Chocolate Peanut Butter Truffle Cupcakes (makes 22 to 24 cupcakes)


– 12oz white chocolate chips

– 1/2c creamy PB


– 1 box Devil’s Food cake mix

– 1 1/3c water

– 1/3c creamy PB

– 1/3c oil

– 3 eggs


– 1 1/2c creamy PB

– 12T butter, softened

– 3c p sugar, sifted

– 5 to 6T milk

– 3t vanilla

– Reese’s Pieces, crushed (Three of those boxes that you can get for $1 each at the grocery should be more than enough.)


1. Preheat oven to 350 degrees and line your cupcake tins.

2. Melt white choc. chips and PB for the truffles in the microwave. (Start with 1 min on 50% power and go from there). Stir until combined; then, put truffle mixture in fridge to harden.

3. Combine ingredients for cake in electric mixer on low for 30 seconds, then on high for 2 minutes.

4. The usual directions for cupcakes are to fill the liner 2/3 of the way up. So fill each of them only 1/3 of the way for now.

5. Scoop the truffle mix into 24 balls and press lightly into each cupcake. Then fill the cupcakes the rest of the way (the second 1/3).

(Believe me, it’s better to do it this way. I just added the truffle at the end, and, as you can see from the pic, my cupcakes were top-heavy because of it).

6. Bake for 22 to 26 minutes and then cool completely.

7. Meanwhile, cream together the butter and PB for the frosting. Then, add the vanilla.

8. Gradually beat in the powdered sugar until combined.

9. Add 5T of milk and beat the frosting until light and creamy (about two minutes on med-high). Add in more milk if necessary.

10. Frost the cooled cupcakes and top with crushed Reese’ Pieces.

The frosting and the cake were good in their own right, but when you bite into that truffle, too? Shut the front door.

Be prepared to have all of your peanut butter-filled dreams come true.


Oatmeal Creme Pie Truffles

For fans of Little Debbie Oatmeal Creme Pies, you will certainly be on one today. Our friend Becky has put together these bite-sized flavor capsules that are made of softened cream cheese, white chocolate baking bark and a package of Debbie Oatmeal Creme Pies. Don’t let their decadence fool you, there’s an extremely easy to follow recipe Becky’s made available, and in five easy steps, you can swag on the rest of the girls in your book club…or the other dudes in your basketball league. Just sayin’.


Star Crunch Truffles

If you know what I’m talking about when I say Star Crunch, I can guarantee that you are now filled with nostalgia and hunger. If you aren’t familiar with Star Crunch cookies, I beg you to read on and please do NOT look up the definition on Urban Dictionary or you may never consume a Little Debbie Snack again. Yikes.

This is how Little Debbie describes Star Crunch® Cosmic Snacks: A chewy cookie topped with caramel and crisp rice then covered in a layer of fudge. What’s not to like?!?

If you are familiar with Oreo truffles, this is basically the same concept…only more awesome because that’s how I roll:


Star Crunch Truffles
(makes about 25 truffles)


– 1 box Star Crunch cookies

– 4oz cream cheese, softened

– Chocolate baking bark


1. Freeze the cookies for like 30 minutes.

2. Unwrap and break up the cookies by hand and then freeze some more (20 minutes?).

3. Pulverize the cookies in a food processor and then add the softened cream cheese to the mix.

4. Pull out your trusty 2t cookie scoop and set those truffles on a wax paper-covered cookie sheet.

5. Throw them back in the freezer to harden (another 20 minutes).

6. Melt the baking bark, dip the balls and then back in the freezer again until hard. (That’s what she said?)

I can tell you from experience that taking the time to freeze the cookies is necessary. At room temperature they turn more into clumps than crumbs.

So you know how Star Crunch cookies can be a little tough to chew? Not anymore! The cream cheese and cosmic cookie crumbs combo creates a smooth and creamy truffle that is easy to sink your teeth into.

For more out of this world recipes, visit The Cereal Baker.


Girl Scout Cookie Truffles

Girl Scout cookie season has landed and apparently, the possibilities are a bit more endless than we initially thought. Usually, the extent of our Girl Scout Cookie snacking begins and ends with the breaking open of a Thin Mints box. According to our baking friend Becky, our cookie-snacking doesn’t have to flatline once we break the seal on the plastic packaging.


Cake Batter Truffles

Easter! Easter! Easter! Yes, now that word is out of my system, but rest assured we’ll be seeing a lot of recipes in the coming days and weeks that will remind us of the colors, flavors and themes surrounding the Easter holidays. Lisa, aka “The Snappy Gourmet” has pieced together this recipe that mashes up chocolate truffles and cake batter to create a rather fun dessert for the Spring time period.