Brazilian Chocolate Truffles and A New Cookbook

A new cookbook, Sprinkles! Recipes and Ideas for Rainbowlicious Desserts by Jackie Alpers is is hitting the shelves this week. At Mimi's kitchen we love sprinkles so this book was made for us. You don't have to be an avid baker to enjoy using this book; there are plenty of ideas for food projects that don't require baking. This book is beautifully photographed, full of vibrant colors that making each recipe come to life.

 From martini's to candy Jackie has a sprinkle idea. The best part is that you can customize any sprinkle recipe to your event. Use holiday colors, team colors, favorite shapes... the options are endless! 

We chose to make these Brazilian Chocolate Truffles because they were something completely new to us and sounded delicious. With only 3 pantry ingredients, plus your choice of sprinkles, a recipe can't get any easier or faster. These chewy, chocolatey candies had a flavor reminiscent of homemade stovetop chocolate pudding, which we absolutely loved. They were rich without being too sweet and the coating of sprinkles added a nice bit of texture. We will definitely make these again, maybe with a pinch of espresso powder or cayenne pepper, and change up the sprinkles for a fun festive look this coming holiday season. 

 Brazilian Chocolate Truffles
Sprinkles! Recipes and Ideas for Rainbowlicious Desserts

1 (14oz) can sweetened condensed milk
1 tablespoon unsalted butter, plus more for greasing the pan and hands
3 Tablespoons unsweetened cocoa powder
1/2 cup sprinkles.

 1. Coat a large shallow pan or platter with butter or cooking spray (I used an 8 inch square pan). In a large saucepan bring condensed milk, cocoa powder, and butter to a boil, stirring constantly with a rubber spatula (I also added a pinch of salt) . Reduce heat to medium-low and cook for 15 to 20 minutes, stirring constantly until mixture thickens. It should have the consistency of thick frosting. 
2. Pour mixture into prepared pan; let cool completely and become firm (you can refrigerate it to speed up the process). 
3. Grease your hands with butter and shape pieces into 1 to 11/2 inch balls. Roll each ball in sprinkles. Place on waxed paper and refrigerate for at least 1 hour before serving.

Foodie Friday

White Chocolate Pumpkin Truffles

According to the calendar, it's officially autumn, but the 90 degree heat says otherwise. As much as I would love to be roasting squash and baking pumpkin treats, I just can't make myself stand in the kitchen all day with the oven at full blast.

Despite the heat, I couldn't pass up the cans of pumpkin I saw at the store and I knew this recipe would be a great way to ease into fall flavors without too much time in a hot kitchen. These truffles have the spiced pumpkin flavor I was craving, with a little bit of crunch from the graham cracker crumbs and the white chocolate shell. they are easy and delicious, and most importantly, don't require hours in front of an oven!

I used some Halloween colored sprinkles here but I think with some red, orange, or gold dust on top these would make a pretty (and easy) addition to any Thanksgiving dessert display. I know it will be cool enough for pie baking by then, but a little twist on the traditional pumpkin pie is always fun too!

White Chocolate Pumpkin Truffles
adapted from healthy food for living

12 oz. good quality white chocolate
1/4 cup cream cheese
1/4 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
pinch cloves
pinch allspice
1 teaspoon vanilla extract
1/4 cup powdered sugar
1 cup finely crushed graham cracker crumbs
Seasonal sprinkles or edible decorations

12 silicone or foil lined mini muffin cups or other small silicone cups


Melt white chocolate  in the top of a double boiler over medium heat on the stove, stirring constantly until completely melted.  Remove from heat. Using a small spoon, place about 3/4 of a teaspoon of the melted chocolate in a reusable silicone mini cup or into a foil lined mini muffin cup, tilt the cups to swirl the chocolate to cover as much as possible. If necessary, use a paint brush to paint up the sides of the cups with extra chocolate. The chocolate should be thick enough that you can not see through it. You should have left over chocolate when all the cups are done.

Place the cups onto a tray and place in the freezer for about 15 minutes, or until completely hardened.  Remove from freezer (and peel the silicone or papers off of the hardened shells, I did this when I was completely finished with the candies )

In a medium bowl combine the cream cheese, pumpkin, spices and the vanilla, whisk or beat until smooth.  Add the powdered sugar and whisk until combined.  Stir in the graham cracker crumbs

Using a small spoon, gently divide the mixture among the chocolate cups filling to just below the ridge. Smooth the tops to create an even surface.
Re-heat the remaining melted white chocolate if necessary.  Spoon a small amount of melted chocolate over the smoothed filling surfaces, making sure the chocolate reaches all the way to the edges to seal the cups.  Sprinkle with decorative seasonal sprinkles or edible decorations. (here is where I removed them from the silicon molds)

printable recipe

Foodie Friday