Favoreats
Favoreats LLC
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INGREDIENTS
3 cups
semisweet chocolate chips
1 1/2 cups
heavy cream
Topping
1 cup
cocoa powder
PREPARATION
1
. In a medium-sized pan over low heat, combine semisweet chocolate chips and heavy cream, and stir until you achieve a smooth consistency.
2
. Pour mixture into a rectangular bread pan.
3
. Allow to sit in refrigerator for 1 hour or until mixture is solid.
4
. With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
5
. Roll in cocoa powder for topping, and enjoy!
Possibly the very best way to consume cookie dough. Recipe here.
Bear these babies in mind for fall. Recipe here.
These Brazilian truffles use sweetened condensed milk, rather than cream, which gives a caramel-y taste. Recipe here.
INGREDIENTS
3 cups
white chocolate chips
1/2 cup
heavy cream
1 cup
semisweet chocolate chips
Topping
1 cup
semisweet chocolate chips (melted)
1/4 cup
white chocolate (melted - to drizzle)
PREPARATION
1
. In a medium-sized pan, combine white chocolate chips and heavy cream over low heat. Mix until you achieve a smooth consistency.
2
. Pour mixture into a bread pan.
3
. Allow to sit in the refrigerator for 20 minutes to cool down.
4
. Pour one cup of semisweet chocolate chips into truffle mix and stir to spread evenly.
5
. Place in refrigerator for 1 hour or until mixture is solid.
6
. With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
7
. In two small bowls, melt remaining cup of semisweet chocolate and white chocolate.
8
. Dip the truffle in melted semisweet chocolate, allow to dry and then drizzle with the white chocolate.
9
. Place back in the fridge for 10 minutes and enjoy!
1
simple, elegant upgrade on the classic. Recipe here.
With only four ingredients. Recipe here.
These are made using a super easy microwave shortcut. Recipe here.
Have you ever seen such a pretty shade of chocolate? Recipe here.
INGREDIENTS
3 cups
white chocolate chips
1/2 cup
heavy cream
24
cookie sandwich fillings
Topping
1 cup
semisweet chocolate chips (melted)
24
cookie sandwich crumbs
PREPARATION
1
. Take 24 cookie sandwiches and remove the filling from the center. Collect those in one small bowl, and collect the cookies in another small bowl.
2
. In a medium-sized pan, combine white chocolate chips,heavy cream, and cookie sandwich fillings over low heat. Mix until you achieve a smooth consistency.
3
. Pour mixture into a bread pan.
4
. Allow to sit in the refrigerator for an hour to cool down.
5
. With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
6
. In a small bowl, melt semisweet chocolate. On a cutting board, crush cookies.
7
. Dip the truffle in melted semisweet chocolate, then roll in cookie crumbs.
8
. Place back in the fridge for 10 minutes, and enjoy!
This cream cheese filling goes with milk, dark, and white chocolate — you can dip it in your fave. Recipe here.
If you've never tried caramelized white chocolate, do it. You'll never look back. Recipe here.
2
amazing desserts, rolled into one (literally). Recipe here.
Fun sprinkles are a must with these chocolate cookie-crumb balls. Recipe here.
INGREDIENTS
3 cups
dark chocolate chips
2 cups
heavy cream
Topping
1 cup
peanut butter (melted)
1 cup
peanuts (crushed)