Fudgy Truffle Bites Recipes

FUDGY TRUFFLE EGGS

Steps:

• In large microwaveable bowl, microwave chocolate chips uncovered on High 1 minute, stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
• Microwave frosting uncovered on High 20 seconds; stir into melted chocolate chips. Stir in vanilla. Cover; refrigerate 30 minutes or just until thick enough to hold a shape.
• Drop chocolate mixture by level tablespoonfuls onto waxed paper lined cookie sheets. Flatten each tablespoon of chocolate mixture. Spoon about 1/4 teaspoon marshmallow or creamy peanut butter in center. Fold chocolate mixture over filling; shape into egg shapes. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
• In large bowl, microwave candy coating uncovered on High 1 minute to 1 minute 30 seconds, stirring until smooth. Dip eggs, one at a time, in candy coating using fork to hold them. Return to cookie sheets. Refrigerate eggs about 10 minutes or until coating is set. Decorate as desired.

FUDGY BLACK BEAN BROWNIE BITES

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Grease the cups of a 24-cup mini muffin pan liberally with coconut oil or use an oil mister.
• Add the chocolate chips or baking bar (broken up) to a heat-proof bowl set over pan of simmering water, double-boiler style. Add the coconut oil and heat, stirring constantly, until the chocolate has melted. Carefully remove the bowl (use an oven mitt to help avoid steam burns!) and set aside.
• Add the black beans, cocoa powder, maple syrup, salt, and vanilla extract to the pitcher of a blender (you can also use a food processor fitted with the S-blade). Pour in the melted chocolate and coconut oil mix. Puree until completely smooth. Add the eggs and puree again until completely blended.
• Divide the mixture between the mini muffin cups. I pour it straight out of the blender right into the cups - easy peasy! Top with mini chocolate chips.
• Bake until set, no longer wobbly, and your finger springs back when you gently poke the top, 12-15 minutes.
• Remove from oven and let cool for 10-15 minutes. Use a butter knife to loosen any stuck edges, carefully remove the brownie bites from the muffin pan, and place them on a wire rack to cool completely.
• Brownie bites keep in an airtight container refrigerated for 4-5 days. I like to keep them in the freezer, too - I think they taste even better and more truffle-like when frozen!

RASPBERRY-TRUFFLE FUDGE BITES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 5 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Add dry pudding mix; stir with whisk 2 min. Gradually add powdered sugar, mixing well after each addition. Press onto bottom of prepared pan.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

EASY FUDGE BITES

Steps:

• Lightly spray a 9-by-9-inch cake pan with cooking spray. Line with 2 crisscrossed pieces of parchment, leaving a 2-inch overhang. Spray parchment. In a saucepan, combine butter, marshmallows, sugar, milk, and salt.
• Cook over medium-high heat, stirring frequently, until marshmallows have melted, 6 to 7 minutes. Stir in vanilla. Remove from heat; stir in chocolate until melted. Pour mixture into prepared pan. Let cool 30 minutes, then refrigerate until set, at least 1 hour and up to 3 days.
• Using overhang, lift fudge onto a cutting board; cut into 1-inch squares. With rubber-gloved hands, to prevent fudge from becoming too slippery and messy, roll into balls (if mixture is very cold, it may crumble a bit; just let it warm slightly first), then roll in desired toppings as you go. Refrigerate until firm, 1 hour. (To make ahead, place balls in a single layer on a parchment-lined baking sheet, wrap in plastic wrap, and refrigerate up to 3 days.)

HOLIDAY FUDGE BITES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 4 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted.
• Add dry pudding mix; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan. Top with sprinkles; press into fudge to secure.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.