Directions

Place 100% leftover brownies, 0.5% peppermint flavoring, and .25% chocolate fudge icing in a food processor and pulse until finely ground  Using a #24 red scoop, scoop brownie filling onto a sheet tray.  Round filling between your hands to make balls, place in cooler for an hour to set. 

Melt white coating chocolate.  In another bowl, melt red cocoa butter color.  Drizzle a small amount of melted red cocoa butter color over the melted white coating chocolate- do not mix in!  Dip truffles into prepared chocolate allowing the color striation to come out.  Sprinkle with crushed candy cane pieces and let set completely.

Directions

Place 100% leftover brownies and 0.25% chocolate fudge icing in a food processor and pulse until finely ground.  Using a #24 red scoop, scoop brownie filling onto a sheet tray.  Round filling between your hands to make balls, place in cooler for an hour to set. 

Melt dark coating chocolate.  Dip truffles into prepared chocolate.  Sprinkle with crushed toffee pieces and let set completely.

Directions

Place 100% leftover brownies and 0.25% chocolate fudge icing in a food processor and pulse until finely ground.  Using a #24 red scoop, scoop brownie filling onto a sheet tray.  Round filling between your hands to make balls, place in cooler for an hour to set. 

Melt 100% white coating chocolate, stir in 1.875% matcha powder.  Mix together 100% donut sugar and 11.1% matcha powder.  Dip truffles into prepared chocolate.  Roll in prepared donut sugar, let set up completely.

Ball, White Chocolate, Matcha, Toffee, Peppermint, Candy Cane, Coated, Dipped, Bite-Sized