Recipe of the Month: June
Jalapeño Cheese Crisps
Recipe from Cotter Crunch (cottercrunch.com)
Makes 20-25 crisps
Ingredients
- 5 medium jalapeños
- 2–3 tbsp olive oil
- 1/2 tsp onion salt or powder
- 6-8 one-ounce naturally aged cheese slices (Parmesan works best, but Swiss, provolone or Havarti all work too.)
- Pepper
- Tabasco or ranch sauce for dipping
Directions
- Preheat oven to 450°F.
- Slice your jalapeños into thin slices, about half an inch thick. Make sure to cut out seeds if you don’t want them spicy.
- Toss jalapeño slices with olive oil and onion powder or onion salt, pepper, and arrange flat on a baking tray with parchment paper.
- Bake for 10 to 15 minutes or until the jalapeño slices are crispier. This is why it’s important to cut them thin. If you cut thicker, they will take longer to bake.
- Next, remove jalapeños and let cool. Blot jalapeños with a paper towel to remove extra oil.
- Place your oven at 400° F and re-line your baking tray with parchment paper.
- Take half of your cheese slices and cut in half or into 2-3 pieces. You can also just pull them apart into pieces.
- Fold it around the jalapeño slice/ring making sure it’s still flat, not a ball.
- Place on a baking sheet with parchment paper. Repeat until you have used up all your slices.
- Bake at 400°F for about 6-7 minutes or until cheese is crispy. Provolone and Havarti take around 10 minutes to bake crispy depending on the oven. Be sure to check after 5 minutes so they don’t burn.
- Remove from oven, let cool, then season with pepper/sea salt if desired.
Enjoy!
Recipe of the Month: May
Hummus Trio with Toasted Pita Chips
Beet Hummus
Recipe from Simply Recipes (simplyrecipes.com)
Makes about 2 cups
Ingredients
- ½ pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled and cubed
- 2 Tbsp tahini sesame seed paste
- 5 Tbsp lemon juice 1 small clove garlic, chopped
- 1 Tbsp ground cumin
- 1 Tbsp lemon zest (zest from approx. 2 lemons)
- Generous pinch of sea salt or Kosher salt
- Fresh ground pepper to taste
Directions
- To begin, you will cook the beets by cutting off any tops, scrubbing the roots clean, putting them in a covered dish with about ¼ inch of water in a 375°F oven and cooking until easily penetrated with a knife or fork. Alternately, cover with water in a saucepan and simmer until tender, about ½ hour. Peel once they have cooled.
- Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
- Chill and store in the refrigerator for up to 3 days or freeze for longer storage..
Roasted Carrot and Harissa Hummus
Recipe from The First Mess (thefirstmess.com)
Makes about 1.5 cups
Ingredients
- 4-5 medium carrots, scrubbed
- ¼ cup + 2 tsp olive oil, divided
- Salt and pepper
- 1 cup cooked chickpeas
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground caraway
- 1 clove of garlic, minced
- ½ fresh chili, or more to taste, rough chopped
- Zest and juice of half a lemon
- 1 tsp tomato paste
- 2 Tbsp tahini
Garnishes to top the dip:
- Pomegranate seeds/arils
- Toasted pine nuts
- Crispy Brussels sprout leaves (quarter Brussels sprouts and try to separate the leaves, toss with oil, salt + pepper, then roast in a 400°F oven for 15 minutes or until crispy and browned)
- Chopped flat leaf parsley
- Extra drizzles of olive oil
Directions
- Preheat the oven to 400° F. Line a small baking sheet with parchment. Trim the ends off the carrots and place them on the baking sheet. Toss the carrots with 2 teaspoons of the olive oil and some salt and pepper to taste. Slide the carrots into the oven and roast until tender and lightly browned on all sides, flipping them over at least once. This takes about 25 minutes. Cool the carrots thoroughly.
- Meanwhile, in the bowl of a food processor fitted with the “S” blade, add the cooked chickpeas, ground cumin, coriander, caraway, garlic, diced chili, lemon zest, lemon juice, tomato paste, tahini, salt, and pepper. Chop the carrots into smaller pieces and add them to the food processor as well. Pulse the mixture a few times until you have a coarse mixture. Scrape the bowl down with a spatula and put the food processor on “high” while you drizzle the remaining 1/4 cup of olive oil into the bowl via the feed tube.
- Once you have a smooth purée, stop the motor, and check the dip for seasoning. Adjust the seasoning level to your liking and then scrape the dip into your serving vessel of choice. Top the dip with suggested garnishes and serve with crackers, endive leaves, rough cut veggies etc.
Spicy Green Hummus
Recipe from Taste and See (tasteandsee.com)
Makes 10 servings
Ingredients
- ¼ cup tahini
- ¼ cup fresh lemon juice (1 large lemon)
- 2 tablespoons olive oil, plus more for serving
- ¼ cup rough-chopped fresh parsley
- ¼ cup rough-chopped fresh cilantro
- 2 jalapeño peppers, seeds and stem removed, chopped
- 3 green onions chopped, more for garnish
- 2 cloves garlic, minced
- 1 15-ounce can of chickpeas, drained and rinsed
- ½ teaspoon salt, more to taste
- 1-2 tablespoons water (optional)
- Garnish with a drizzle of extra virgin olive oil and a sprinkling of chopped fresh herbs or green onions
Directions
- Add the tahini and lemon juice to food processor and process for about 1 minute. Use a plastic spatula to scrape down the sides of the bowl if needed.
- Add olive oil, parsley, cilantro, jalapeños, onion, garlic and salt. Process for about 1 minute, scraping down the bowl as necessary.
- Add the chickpeas and process until the hummus has a thick and smooth texture, normally 1 or 2 minutes. Scrape down the bowl a few times while processing.
- If hummus is too thick, run the food processor while slowly adding 1 to 2 tablespoons water, until it reaches the desired consistency.
- Transfer the hummus into a small serving bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs and green onions.
- Store hummus in an airtight container and refrigerate for up to one week.
Toasted Pita Chips
Ingredients
- 12 pita bread pockets
- ½ cup olive oil
- ½ teaspoon ground black pepper
- 1 teaspoon garlic salt
- ½ teaspoon dried basil
Directions
- Preheat oven to 400°F (200°C).
- Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
- In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
- Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy.
- Watch carefully, as they tend to burn easily!
Walnut Pesto
Ingredients
- 2 cups packed basil
- 1/2 cup olive oil
- 1/3 cup toasted walnuts
- 1/2 cup finely grated parmesan
- 2 cloves garlic
- Kosher salt and freshly ground black pepper, to taste
Directions
- Process basil, oil, walnuts, parmesan and garlic in a food processor until finely chopped; season with salt and pepper.
Enjoy!
Recipe of the Month: April
Herbed Mushroom & Cheese Fondue
Recipe from Donna Hay (donnahay.com)
Serves 4
Ingredients
- 8 thin slices baguette
- Olive oil for brushing
- Sea salt and cracked black pepper
- 1 clove garlic, halved, for rubbing
- 2 TBSP butter
- 14 oz. pine mushrooms, halved (shitake, porcini, etc.)
- 2 sprigs rosemary
- ¼ cup sage leaves
- 10 oz. buffalo mozzarella, torn
Directions
- Heat a char-grill pan over high heat.
- Brush the bread with oil and sprinkle with salt and pepper.
- Char-grill the bread for 2-3 minutes or until golden.
- Rub with the garlic and set aside.
- Melt the butter in a large non-stick frying pan over high heat. Add the mushrooms, rosemary, sage, salt and pepper and cook for 5 minutes or until golden.
- Top with mozzarella and place under a preheated broiler for 2-3 minutes or until melted.
- Serve with the garlic toasts.
Note: The buffalo mozzarella will melt into delicious golden pools with its characteristic stringy texture. Dip the bread into the cheese. If you don’t have a char-grill pan, simply toast the bread and rub with the garlic.
Enjoy!
Recipe of the Month: March
Waffle French Toast with Chorizo & Cheese
Makes 4 Servings
Ingredients
For the French Toast:
- 2 eggs
- 1 teaspoon Tajin seasoning
- 1/2 cup whole milk
- 8 slices bread (Brioche, Challah, Sourdough)
- 8 oz. Chorizo sausage, cooked
- 8 oz. Queso Fresco (fresh crumbling cheese)
- Cilantro, chopped
- Chipotle Maple Syrup
For the Chipotle Maple Syrup:
- 1 cup maple syrup
- 2 chipotle peppers
- 4 tablespoons salted butter, melted
Directions
For the Chipotle Maple Syrup:
- Blend the maple syrup with butter and Chipotle peppers in a blender.
For the French Toast:
- Beat egg, vanilla and Tajin in shallow dish. Stir in milk.
- Dip bread in egg mixture, turning to coat both sides evenly.
- Place bread slices one at a time in heated waffle iron. Cook until golden brown and crispy.
- Top with chorizo, Queso Fresco, cilantro.
- Drizzle with Chipotle Maple Syrup.
Enjoy!
Recipe of the Month: February
Toasted Coconut Cherry Cake
Recipe adapted from Epicurious (Epicurious.com)
Ingredients
Cake:
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ¾ cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup canned sweetened cream of coconut (such as Coco López)*
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup dark sweet cherries, quartered
- Pinch of salt
- Cream cheese frosting (recipe below)
- 4 cups sweetened shredded coconut
Cream Cheese Frosting:
- 2 (8-ounce) packages cream cheese, room temperature
- ½ cup (1 stick) butter, room temperature
- 2 cups powdered sugar
- ½ cup canned sweetened cream of coconut (such as Coco López)*
- 1 tsp vanilla extract
Directions
Cake:
- Preheat oven to 350°F.
- Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides or 2 5”x10” loaf pans (shown).
- Whisk flour, baking powder, baking soda, and 1/2 teaspoon salt in medium bowl to blend.
- Using an electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract.
- On low speed, beat in dry ingredients and then buttermilk, each just until blended.
- Using clean dry beaters, beat egg whites with a pinch of salt in another large bowl until stiff but not dry.
- Fold beaten egg whites into batter.
- Gently fold in cherries.
- Divide cake batter between prepared pans.
- Bake cakes until tester inserted into the center comes out clean, about 45 minutes.
- Cool cakes in pans on rack 10 minutes.
- Run a small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
- Place 1 cake layer on the cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over.
- Top with the second cake layer. Spread remaining frosting over top and sides of the cake.
- Sprinkle remaining coconut over the cake, gently pressing into sides to adhere.
Cream Cheese Frosting:
- Beat cream cheese in a medium bowl until fluffy.
- Add butter and beat to blend.
- Add sugar, sweetened cream of coconut and vanilla extract and beat until well-blended.
*Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.
Note: Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.
Recipe of the Month: January
Curried Pea Soup with Toasted Coconut
Recipe from Cupful of Kale (cupfulofkale.com)
Makes 4 servings
Ingredients
- 1 red onion
- 2 garlic cloves
- 5 cups frozen peas
- 2 tbsp Thai green curry paste
- 1 tin / 400 ml full fat coconut milk
- 400 ml water
- 1 lime
Toppings (optional)
- 2 green chilis
- A handful of fresh coriander
- A handful of coconut flakes
- 4 tbsp coconut milk/vegan cream
Directions
- Finely chop the onion and fry in a large saucepan with some oil. After a few minutes, add the crushed garlic and fry for a further couple of minutes until soft.
- Next add the peas, green curry paste, coconut milk and water (fill up the empty coconut milk tin with water and add).
- Bring this to a gentle simmer and leave for about 5 minutes until hot.
- Using a hand blender or food processor blitz until smooth. Taste and season with salt and pepper and add the juice of the lime. If you find that it is too spicy add some extra coconut milk.
- Serve and top with some fresh green chili, coriander, coconut flakes and a drizzle of coconut milk or vegan cream.
- The soup will keep in the fridge for 2-3 days or you can freeze it.
Note: You may add more or less green curry paste depending on how spicy the one you are using is.
Holiday Biscotti
Hygge [pronounced “hue-gah”], the Danish practice of finding coziness, well-being and contentment in life’s simple pleasures, is trending.
But while more and more brands try to promote things you can buy to make your life more “hyggelig”, native Danes say that misses the point entirely. In an interview with The Washington Post, Niels Malskær insisted that “it’s physically impossible” to purchase hygge.
So how can you get some hygge for yourself? Bake it up! Below are two delicious biscotti recipes, and we can attest: baking and eating them will make your holiday season measurably more hyggelig.
Choco-Cherry Matcha Biscotti
Recipe adapted from The Food Network
A new take on the timeless classic: satisfyingly crunchy matcha-flavored biscotti with bits of dried cherries, white chocolate and almonds. Suggested pairing: fuzzy socks and fireside company.
Ingredients
2 ½ cup flour
2 Tablespoons matcha tea powder
1 ½ teasoon baking powder
1 teaspoon salt
½ cup butter, softened
1 cup sugar
2 eggs
2 teaspoons vanilla
½ cup white chocolate, chopped
½ cup dried cherries, chopped
¾ cup slivered almonds
Optional: egg wash
Directions
- Preheat oven to 350 °F. Prepare a baking sheet lined with parchment paper.
- Stir flour, baking powder, matcha tea powder and salt together in a bowl. In the bowl of an electric mixer, combine butter and sugar. Beat until mixture is pale, light and fluffy. Add in eggs one at a time and then vanilla. Add in dry ingredients in 2 parts while mixing on low speed just until combined.
- Fold in white chocolate, dried cherries and slivered almonds.
- Divide dough in two equal portions. Roll into 2 logs, then flatten the top to resemble long rectangles, 2 inches wide and 12 inches long
- Place on parchment-lined baking sheet and brush logs with egg wash.
- Bake logs 2 inches apart in the center rack of oven until logs are firm to touch and bottoms are beginning to golden, about 30 minutes. Remove from oven and let cool slightly.
- Once logs are cool enough to handle, place them on a cutting board. Slice each log into 1-inch thick pieces on a slight bias. Lay the cut side down on prepared baking sheet and bake 9 minutes. Flip cookies over and bake second side 9 minutes.
- Cool and drizzle with melted white chocolate, if desired.
Mocha Nut Latte Biscotti
Recipe adapted from Sally’s Baking Addiction
Have your coffee and eat it too! Deliciously crisp mocha-flavored biscotti with plenty of chocolate and handfuls of toasted hazelnuts. Suggested pairing: Hot tea and a good book.
Ingredients
2 cups + 2 Tablespoons all-purpose flour (plus more for your hands)
1 Tablespoon unsweetened dutch processed cocoa
1 cup packed light brown sugar
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
¼ cup unsalted butter, cold and cubed
3 large eggs
2 Tablespoons instant coffee dissolved in 2 Tablespoons warm water1
1 Tablespoon coconut oil
1 teaspoon vanilla extract
½ cup chocolate chips or chocolate, chopped
½ cup white chocolate, chopped
1 cup hazelnuts, chopped
½ cup pistachios, chopped
egg wash: 1 large egg beaten with 1 Tablespoon water
Topping
½ cup chopped hazelnuts
8 ounces semi-sweet chocolate, coarsely chopped
Directions
- Preheat oven to 350F degrees. Line two large baking sheets with parchment paper. Set aside.
- In a large mixing bowl, whisk flour, cocoa powder, brown sugar, baking powder, cinnamon and salt together. Using a pastry cutter or two knives, cut in the butter until the mixture is crumbly. Set aside. In a medium bowl, whisk the eggs, instant coffee mixture, oil, and vanilla together. Pour into the flour/butter mixture and gently mix with a large wooden spoon or rubber spatula until everything is just barely moistened. Fold in the chocolate chips and nuts.
- Turn dough out onto a lightly floured surface, and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it’s uncontrollably sticky, knead one more Tablespoon of flour into the dough. With floured hands, divide the dough into two and place each half onto a baking sheet. Shape each half into an 8-9 inch long roll, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
- Bake for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1-inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 9 minutes. Turn biscotti over and bake other side for 9 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely before dipping in chocolate. As the biscotti cools, it becomes crunchy. Save the baking sheets for the next step.
- Process the chopped hazelnuts in a food processor or blender until finely chopped. Alternatively, you can chop them up into smaller pieces with a knife. Set aside. Melt the chocolate in a double boiler. Dip one side of each biscotti cookie in the melted chocolate and immediately sprinkle with the chopped hazelnuts. I do this over the sink to avoid a mess! Use any leftover chocolate to drizzle over the nuts. Place the dipped biscotti back onto the baking sheets and allow chocolate to set in the refrigerator or at room temperature, about 30-45 minutes.
Gingerbread Cookies
The most wonderful time of the year deserves wonderful cookies. With the holidays fast approaching, you’ll need these gingerbread cookies from Alyssa’s recipe book.
Makes 7 dozen, 3-inch cookies
A nostalgic holiday cookie, perfect for rolling and decorating to keep a classic holiday tradition alive.
Ingredients
Cookies
- 2 sticks butter, softened
- 1 cup sugar
- 2 egg yolks – reserve whites for frosting
- 1 cup molasses
- 1 cup buttermilk
- 1 tsp. salt
- 4 tsp. baking soda
- 1 Tbsp. cinnamon
- 1 Tbsp. ginger
- 2 tsp. cream of tartar
- 5-6 cups flour
Frosting:
- 11/2 cups sugar
- 1/2 cup water
- 1/2 tsp. vinegar
- 18 large marshmallows
- 2 egg whites
- 11/2 cups powdered sugar
- 1 tsp. vanilla
Directions:
Cookies:
Cream the butter and sugar until light and fluffy. Add the yolks one at a time and beat until incorporated. Beat in the molasses, buttermilk, salt, baking soda, cinnamon, ginger and cream of tartar. Add the flour a cup at a time, waiting to add the next cup until the previous is mostly incorporated. Dough can be a little sticky since it will be rolled out with flour. Chill the dough until firm.
Preheat oven to 350°F. Roll out chilled dough with flour about 1/4 inch thick. Cut out shapes as desired. Bake for about 6-7 minutes until cookies look set and are starting to brown on the edges. Makes 7 dozen 3-inch cookies.
Frosting:
Put all the ingredients in a double boiler or a heatproof bowl set over a saucepan with an inch or 2 of simmering water. Cook and stir until marshmallows are melted. Add egg whites and beat 7 minutes over the double boiler. Add powdered sugar and vanilla and beat until incorporated.
To Assemble:
Spread frosting on cooled cookies or transfer to a piping bag to decorate cooled cookies. Let frosting harden before serving.
Cinnamon Toast Crunch™ Ice Cream with Peaches
SERVES 6-8 • It’s a sweet taste of summer in a bowl: warm, fresh peaches and velvety ice cream with just the right hint of cinnamon.
INGREDIENTS
ICE CREAM
- 1 ¼ cup whole milk
- 3 cup Cinnamon Toast Crunch™
- Pinch of salt
- ½ cup sugar
- 5 large egg yolks
- 2 cup heavy cream
- 2 Tbsp. vanilla
- 3 Tbsp. butter
- 2 Tbsp. brown sugar
- 1 tsp. cinnamon
PEACHES
- Fresh peaches, halved and pitted
- Maple syrup (for brushing)
- Butter (for grilling)
- Pecans, chopped
DIRECTIONS
ICE CREAM
- Start by pouring the milk in a bowl and putting ½ cup of the cereal in it. (You really only need one cup of milk, but some of the milk is going to get absorbed into the cereal, so it’s best to use 1 ¼ cups.)
- Let the cereal sit in the fridge for as long as you can. Six to eight hours is ideal. When you take it out of the fridge, it will be all soggy-like.
- Strain the milk from the cereal, making sure you have a cup of milk
(if you need more, just pour more plain milk). Put milk in a medium saucepan. Heat the milk with the salt and sugar in the saucepan. Bring mixture to a simmer and then remove from heat.
- Whisk egg yolks in a separate bowl. Pour half of the hot milk mixture into the egg yolks, whisking constantly. Then pour that back into the saucepan with the rest of the milk. Cook mixture over low heat, stirring constantly, until it thickens enough to coat the back of the spoon.
- Pour the cream into a separate bowl placed in an ice bath. Now, strain the warm milk mixture into the bowl of cream. Add in vanilla. Stir over the ice until cool. Then put the bowl into the fridge for at least 8 hours or overnight.
- In the meantime, prepare the cereal, so it’s nice and crunchy when you add it into the ice cream. First, put the two cups of cereal in a bag and crush it just a little bit. Heat the butter and brown sugar in a bowl in the microwave until it’s melted. Whisk it together and pour it over the cereal.
- Spread the cereal over a parchment-lined cookie sheet, so it’s in a nice even layer and bake it in the oven for about 10 minutes at 350oF, until it’s nice and caramelized. Let it cool and then break it into little pieces.
- Process your ice cream according to your ice cream maker’s instructions. Add 1 teaspoon of cinnamon while the ice cream is processing.
- When the ice cream is almost done, mix in the Cinnamon Toast. Then store the ice cream in a separate container and let freeze for another few hours, or overnight.
from We are not Martha
PEACHES
Brush the peach halves with maple syrup. Smear butter on a grill or grill pan over low heat. Place the peaches cut side down onto the grill/grill pan and cook them low and slow for a few minutes, rotating them 90 degrees halfway through. Monitor the cooking temp and keep it low enough that the maple syrup doesn’t burn.
Remove the peaches when they’re slightly soft but not mushy and have great grill marks. Brush a little extra maple syrup over the tops.
SERVE
Scoop ice cream into a bowl, then cut peach halves in half. Press the slices into the ice cream, sprinkle pecans and extra Cinnamon Toast Crunch™.
Chocolate and stout…that’s what love is about!
Indulge your sweetheart (or office mates!) with decadent truffles this Valentine’s Day. As a nod to our North Loop neighbor, Fulton Brewery, we chose their Worthy Adversary Stout for this recipe.
Ingredients:
Creamy Centers
1/4 cup Nutella spread
6 oz. milk chocolate, coarsely chopped
Truffle Filling
1 1/2 cups (1 bottle) Fulton Worthy Adversary Stout beer
12 oz. good quality chocolate (60% cocoa content), chopped
Coating
8 oz. good quality chocolate (from a shiny bar, this means it has previously been tempered) can be milk, dark or white chocolate
Directions:
Creamy Centers
Line a baking sheet with parchment paper. Heat milk chocolate and Nutella in microwave for 30 seconds or until just melted. Stir until completely combined. With a teaspoon portion 36 1/2” dollops on parchment. Leave in the freezer for 1 hour, until frozen.
Truffle Filling
Add the beer to a pot over high heat. Reduce by half (about 3/4 cup remaining), stirring frequently. Remove from heat, and add the chocolate. Stir until smooth and melted.
Allow to cool to room temperature. Cover and refrigerate until set, about 2 hours.
Use a melon baller to scoop out a small amount of chocolate. Remove centers from freezer. Sandwich one dollop in the middle of the truffle mixture and roll into a ball with your hands. Chill for 20 minutes to an hour.
Coating
Heat chocolate in double boiler, on low. Stir until the chocolate is just melted. Remove from heat. Roll each truffle ball in melted chocolate until coated.
Place on parchment paper, sprinkle with desired topping. Chill until ready to serve.
Topping Ideas
Cocoa powder
Coconut shavings
Chopped nuts
Crumbled bacon
Crushed pretzels
Crushed candy cane
Sprinkles
Crushed toffee
Caramel drizzle
Sea salt