Directions

Place 8oz leftover brownies, 0.04oz or 0.25tsp peppermint flavoring, and 2oz 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 1 pound Van Leer 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 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 8oz leftover brownies and 2oz caramel 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 1 pound Van Leer dark coating chocolate.  Dip truffles into prepared chocolate.  Sprinkle with crushed toffee pieces and let set completely.

Directions

Place 8oz leftover brownies and 2oz 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 1 pound Van Leer white coating chocolate, stir in 0.3oz or 1TBL matcha powder.  Mix together 9oz donut sugar and 1oz 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