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Peppermint Mocha Kahlua Truffles Yield: about 20 trufflesPrep Time: 20 minutesIngredients: 12 ounces semi chocolate, chopped 3 tablespoons unsalted butter 1/3 cup heavy cream 1 teaspoon vanilla extract 3 tablespoons Kahlua Peppermint Mocha liqueur (see step #2) 1/2 cup Andes Peppermint Crunch Baking Chips, chopped chocolate jimmies, optional Directions: 1. In a double boiler over barely simmering water, combine chocolate, butter and heavy cream. Heat until chocolate is melted. Stir until you have a smooth mixture. 2. Remove from heat and whisk in vanilla. Pour mixture into a shallow casserole dish and cool at room temperature for about 25 minutes. A good measure of readiness is to place a small dab of chocolate on your lips, if it’s not warm, the truffle mixture is ready to be infused. If the mixture is too hot, the baking chips will melt. 3.Stir in the Peppermint Mocha Kahlua and fold in the Andes Peppermint Crunch Baking Chips Cover with plastic wrap and refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to work with. 4. Line a baking sheet with parchment paper. Using a small scoop (2 t
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Styling, flower arrangements, cookies and cupcakes – Glory Albin. Photography by Gene Chutka and Glory Albin.
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Red Velvet Cream Cheese Swirl Brownies...Perfect for Christmas baking
2 likes 6 repins
White chocolate, cranberry and strawberry rocky road bars
1 like 9 repins
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Sarita Moore How cute