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Dark Chocolate Dessert Truffle

Dark Chocolate Couverture (64%) 16 oz
Heavy Whip Cream (38% butterfat) 10 oz
Inverted Sugar 1 oz

Processing method:

  • Boil heavy whipped cream and inverted sugar
  • Pour over dark chocolate
  • Allow to sit for 30 seconds
  • Emulsify with stick blender or by hand
  • Allow to sit overnight
  • Scoop with small cookie scoop
  • Release on parchment paper
  • Dip in chocolate that is not tempered
  • Allow to dry
  • Dip a 2nd time in tempered chocolate
  • Allow chocolate to set
  • Decorate with dark chocolate lines of tempered chocolate


Recipe will react differently depending on what type of dark chocolate couverture is used. This recipe is formulated using 64% cocoa mass couverture. Adding inverted sugar will create a smoother truffle with a better mouthfeel. Several types of inverted sugar can be used to create different results. Different types of inverted sugar are corn syrup, honey, maple syrup, liquidose, sucralose, etc. Inverted sugar may be deleted altogether if desired.

Cornflake Brittle Bites

Dry Ingredients
½ cup King Arthur’s Gluten-free Baking Mix
½ cup almond meal
¼ cup coconut flour
¼ cup ground flax
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

Wet Ingredients
¼ cup butter, softened
½ cup brown sugar, lightly packed
¼ cup super fine sugar
2 large eggs
1 tablespoon vanilla paste

Final Additions
3 cups cornflakes, crushed finely
½ cup crushed brittle of your choice
½ cup sweetened flaked coconut
  1. Measure out dry ingredients.
  2. Measure out wet ingredients.
  3. Measure out coconut.
  4. Crush corn flakes and brittle into semi-fine mix.

Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.

Mix the dry ingredients in a medium-size bowl and set aside. Add final additions to a Ziploc gallon bag and shake.

By hand, beat the butter and sugars until light and creamy. Add in the egg and vanilla paste and continue mixing until well combined and smooth.

Using a bit of elbow grease, add in the dry ingredient mixture. Once incorporated, add in the final additions from the Ziploc bag and stir until decently blended.

Using a tablespoon cookie scoop, shape balls and arrange on lined cookie sheets approximately two inches apart. Cook for twelve minutes or until golden brown on the bottom. Set aside for a couple of minutes and then transfer to cooling rack. Once cooled, store in an air-tight container for freshness.

This recipe is extremely versatile in that you can exchange out the cereal and brittle to your taste as long as you keep the measurements the same!

Inspired by a recipe in The Daily Cookie, by Anna Ginsberg/Andrews McMeel Publishing, LLC.


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