Directions

Place 8 oz leftover brownies, 0.04 oz or 0.25 tsp peppermint flavoring, and 2 oz 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 8 oz leftover brownies and 2 oz 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 8 oz leftover brownies and 2 oz 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 lb Van Leer white coating chocolate, stir in 0.3 oz or 1 tbl matcha powder.  Mix together 9 oz donut sugar and 1 oz 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