Extra Strength Truffles Recipes

Steps:

• 1. Mix the nut or seed butter, honey, and salt in a medium bowl until blended. Add the protein powder, stirring until completely combined (mixture will be firm).
• 2. Protein powders vary in terms of their dryness. Hence if the mixture seems too wet, add a bit more protein powder, or some ground oats or flaxseed meal, until the mixture comes together as a dough. If the mixture seems too dry, add some milk (nondairy or dairy) or water, one tablespoon at a time, until the mixture comes together as a dough.
• 3. Scoop about 1 1/2 tablespoons of the mixture into your hands and shape into 1-inch balls.
• 4. If desired, place one or more of the suggested coatings in small shallow dishes. Roll each ball in the coating, gently pressing to adhere. Place the balls in an airtight container and store in the refrigerator.

Steps:

• Melt 8 oz. chocolate as directed on package. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate 1 hour or until firm.
• Shape chocolate mixture into 36 balls; place on waxed paper-covered rimmed baking sheet.
• Melt remaining chocolate. Use fork to dip truffles in chocolate; return to prepared baking sheet. Add decorations as desired. Refrigerate 1 hour.

Steps:

• Line a loaf pan with a long piece of plastic wrap.
• Finely chop chocolate and place in a mixing bowl with butter, cut into small pieces.
• Heat espresso beans and cream in a pan. When cream comes to a boil, strain over chocolate and butter. Discard beans.
• Whisk chocolate mixture until smooth and shiny.
• Place chocolate mixture into prepared loaf pan. Cover with the overlap of plastic wrap. Chill for 3 hours.
• Sift half of the cocoa powder onto a clean, dry cutting board.
• Unwrap truffle block onto cocoa.
• Sift remaining cocoa powder over the top of the truffle block.
• Cut into 36 one-inch cubes.
• Toss to dust all sides with cocoa powder.
• Take two and hide the rest from the children.

Steps:

• 1. Line a loaf pan with plastic wrap. Toss chocolate and butter in a mixing bowl. 2. Heat cream and coffee beans in a small heavy saucepan. Just as cream comes to a boil, strain over chocolate and butter. Discard beans. Whisk chocolate until smooth and shiny. 3. Scrape chocolate mixture into loaf pan. Fold over plastic wrap to cover. Refrigerate until firm, 3 hours. 4. Sift half the cocoa powder onto a cutting board. Unwrap truffle block onto cocoa. Sift remaining cocoa powder over the top. Cut block into 36 1-inch cubes. Toss to dust all sides with cocoa powder. Refrigerate or freeze.