Double Chocolate Rebels Recipes Recipe For Stuffed

DOUBLE CHOCOLATE TRUFFLES

Steps:

• In a microwave-safe bowl, melt the semisweet chocolate chips and butter with cream; stir until smooth. Add vanilla; cool. Refrigerate until almost solid but still workable, about 1 hour. , Shape into 1/2-in. balls. In a microwave, melt white chips and 1 tablespoon shortening; stir until smooth. Dip half of the balls in white chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. , Microwave milk chocolate chips and remaining shortening; stir until smooth. Dip remaining balls in milk chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. , If desired, drizzle truffles with melted chocolate of opposite color. Store in an airtight container.

DOUBLE CHOCOLATE NUTELLA™ COOKIE TRUFFLES

Steps:

• Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
• In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and Nutella™ spread. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 52 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
• In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
• Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate. Return to lined cookie sheet; immediately decorate top with sprinkles. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Repeat with second half of cookie balls. Store covered in refrigerator.

DOUBLE CHOCOLATE REBELS

Steps:

• Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add the egg, beating well.
• Combine the flour, soda, salt, and cocoa; stir well. Add the flour mixture to the creamed mixture alternately with the water, beginning and ending with the flour mixture. Mix well after each addition. Stir in vanilla. Add oats and chocolate morsels; stirring well to combine.
• Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 10 minutes. Let cool slightly on the cookie sheets, then transfer to wire racks and let cool completely.