Mocha Truffles

 

Easy Chocolate Truffles 4 Ways

Video taken from the channel: Tasty


 

Caffeinated Keto Fat Bomb Recipe: Peppermint Mocha TrufflesThomas DeLauer

Video taken from the channel: Thomas DeLauer


 

Mocha Truffles

Video taken from the channel: Cinnamon & Sugar and a little bit of murder


 

8 Easy Truffle Recipes

Video taken from the channel: The Cooking Foodie


 

Valentine’s Day Recipe Vegan Mocha Truffles with Savera

Video taken from the channel: Nature’s Emporium


 

Mocha Truffles, perfect gift for Mother´s Day!

Video taken from the channel: Easy Cooking with Sandy


 

Mocha Latte Truffles Recipe Video!

Video taken from the channel: Victoria Bakes


 

Easy Chocolate Truffles 4 Ways

Video taken from the channel: Tasty


 

Caffeinated Keto Fat Bomb Recipe: Peppermint Mocha TrufflesThomas DeLauer

Video taken from the channel: Thomas DeLauer


 

Mocha Truffles

Video taken from the channel: Cinnamon & Sugar and a little bit of murder


 

8 Easy Truffle Recipes

Video taken from the channel: The Cooking Foodie


 

Valentine’s Day Recipe Vegan Mocha Truffles with Savera

Video taken from the channel: Nature’s Emporium


 

Mocha Truffles, perfect gift for Mother´s Day!

Video taken from the channel: Easy Cooking with Sandy


 

Mocha Latte Truffles Recipe Video!

Video taken from the channel: Victoria Bakes


Step 1. Line a baking sheet with waxed paper. Advertisement. Step 2. Melt 24 ounces chocolate chips in a microwave-safe glass or ceramic bowl in 30-second. In a microwave-safe bowl, melt chocolate chips; stir until smooth. Beat in cream cheese.

Dissolve coffee in water; add to cream cheese and beat until smooth. Put 12 ounces chopped semisweet chocolate in a heatproof bowl. Bring 1 cup heavy cream, 1 tablespoon butter and a pinch of salt to a simmer in a.

Place chocolate in 4-cup glass measuring cup. Place in microwave oven and cook on medium or 50 percent power until chocolate melts and is smooth, stirring. Sift cocoa, confectioners sugar and espresso powder onto a sheet of wax paper. Line a baking sheet that will fit in your refrigerator with wax paper.

Rinse a 1-inch melon baller or a measuring. In a small saucepan, bring cream to a boil with coffee. Cover, andlet steep 20 minutes. Strain mixturethrough a fine strainer into a clean bowl.Discard solids.

Measure 1 cup liquid and bring it, the butter, and corn syrup to a full boil overmedium heat. Place chocolate in 4-cup glass measuring cup. Place in microwave oven and cook on medium or 50 percent power until chocolate melts and is smooth, stirring every 30 seconds, about 3. Mocha truffles are some of my absolute favorite decadent treats! The rich chocolate and coffee flavor combination is the reason I have made these truffles so many times over the years.

They are so good, and so creamy sigh. If only they were calorie-free!Heat and stir cream, butter, and coffee in a saucepan on medium until granules have dissolved. Add semi-sweet chocolate and heat on lowest heat, stirring often, until almost melted.

Remove from heat and stir until smooth. Transfer to bowl; cover and chill for 2. Line a baking sheet with parchment or waxed paper. Drop chocolate mixture in 1-inch mounds onto prepared baking sheet. Chill about 1 hour or until firm.

Shape chilled mounds into 1-inch balls. If desired, insert a wooden crafts stick into each bal.

List of related literature:

Truffle tests use Mocha, but with a twist.

“Hands-On Smart Contract Development with Solidity and Ethereum: From Fundamentals to Deployment” by Kevin Solorio, Randall Kanna, David H. Hoover
from Hands-On Smart Contract Development with Solidity and Ethereum: From Fundamentals to Deployment
by Kevin Solorio, Randall Kanna, David H. Hoover
O’Reilly Media, 2019

Gently rub each chilled truffle with chocolate, then gently toss truffles, a few at a time, in cocoa powder with a fork.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Submerge 1 large sugar-dusted truffle in white chocolate, tilting pan if necessary.

“Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful” by Barbara Fairchild
from Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful
by Barbara Fairchild
Andrews McMeel Publishing, LLC, 2010

4 In small bowl, stir powdered sugar and milk until smooth; drizzle over some of the truffles.

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
by Betty Crocker
HMH Books, 2011

7 Immediately place the truffles into a container filled with cocoa powder and roll until completely covered with a fine layer of the powder.

“Professional Chef: Level 3 S/NVQ” by Gary Hunter, Terry Tinton, Patrick Carey
from Professional Chef: Level 3 S/NVQ
by Gary Hunter, Terry Tinton, Patrick Carey
Cengage Learning, 2008

In Piedmont white truffles are met with, which are very highly esteemed.

“The Physiology of Taste: Or, Transcendental Gastronomy” by Jean Anthelme Brillat-Savarin
from The Physiology of Taste: Or, Transcendental Gastronomy
by Jean Anthelme Brillat-Savarin
Andrews McMeel Publishing, 2012

In a heatproof bowl placed over a pot of simmering water, stir together chocolate, cream, sugar and vanilla essence until the mixture melts.

“Chef Wan Sweet Treats: 240 pastry recipes from Asia’s most flamboyant food ambassador” by Chef Wan
from Chef Wan Sweet Treats: 240 pastry recipes from Asia’s most flamboyant food ambassador
by Chef Wan
Marshall Cavendish International (Asia) Private Limited, 2012

To coat truffles in tempered chocolate, smear a small amount of the chocolate in the palm of your hand, roll the truffle

“The Professional Chef” by The Culinary Institute of America (CIA)
from The Professional Chef
by The Culinary Institute of America (CIA)
Wiley, 2011

Remove the truffles from the freezer and use a dipping fork or fondue fork to dip each truffle in the tempered chocolate (or use your fingers), then drop the truffle in the sugar and roll to coat.

“Baked: New Frontiers in Baking” by Matt Lewis, Renato Poliafito, Tina Rupp
from Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito, Tina Rupp
ABRAMS, 2011

Barry Callebaut has developed a special process, the ActicoaTM process, in which the flavanols naturally present in the cocoa bean are retained at higher levels during the process of making chocolate.

“Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products” by Geoff Talbot
from Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
by Geoff Talbot
Elsevier Science, 2009

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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86 comments

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  • Thomas, I have a fat bomb I came up with,please check out these ingredients for me? I would like to get your thoughts.? 100 % unsweetened cacao, bone broth collagen ( chocolate flavored),matcha green tea, ground cinnamon, lakanto monk fruit sweetener with erythritol ( golden flavor), virgin coconut oil, Himalayan pink salt.

  • 1 tablespoon of coconut oil for the whole thing? Seriously, I would want 1 tablespoon of fat for every one of those little fat bombs. Otherwise it’s not much of a bomb.

    Also, baking trick: if you put all that mixture in a plastic bag, like a Ziploc, and then clip off the corner, you can neatly squirt that chocolate into the trays.

    Also, rather than heating the oil unnecessarily, or at least not having to heat this mixture for as long because of the oil, what about just using MCT oil in the first place?

    Last tip: use Lily’s chocolate bars. They come pre-sweetened with Stevia and erythritol and the carb count is completely reasonable. I mean, that is unless you plan to be eating all those fat bombs by yourself all in one sitting, in which case you really do want a very low amount of sweetener, even keto approved sweeteners, and, maybe you do want to cut back the oil if you’re planning on binging.

  • You can also try this incredible coffee truffles: https://recipesfun.com/index.php/2019/04/05/how-to-prepare-coffee-truffles-in-speculoos-recipe/

  • Not even close to enough coconut oil..Seriously man, your knowledge is awesome and enlightening however your cooking is not so much. Thanks for taking time to educate me.

  • I would love for Thomas to explore more recipes with Nut substitutes for people who have allergies to Treenuts! Other than that, and the large amounts of Stevia he added, this looks like a legit recipe! I tried stevia… and it tastes too artificial to me, like downing Diet coke. I’d rather just go without it.

  • When you have been cooking longer, you will begin to use common sense practices to prevent disasters like too much peppermint oil. Use a measuring device between the ingredient bottle and the prep. Never pour stuff like peppermint oil directly from the bottle.

  • I have to ask about the cocoa powder being used as outer coating. Is that sweetened cocoa, i.e. like for chocolate milk? Or is it unsweetened bakers cocoa? I really appreciate your help. Stay safe and well everybody ����

  • Guys lisen please for thos of you who say that there chocolate is gooey please lisen
    After putting the whole batter of chocolate(which should be thicc) into pan or whatever.wrap the base of the pan with plastic wrap thingy and make sure to wrap the chocolate thicc batter with the plastic wrap thingy too like not over it but kind of stick the plastic wrap thingy on it NEATLY and to the sides then put in fridge

    Like your plastic wrap thingy should be large enough to stick with the base of the pan and to the surface of the thicc chocolate batter

    Thank y’all so much for reading my tiresome comment ����������

  • 1 tablespoon of coconut oil for the whole thing? Seriously, I would want 1 tablespoon of fat for every one of those little fat bombs. Otherwise it’s not much of a bomb.

    Also, baking trick: if you put all that mixture in a plastic bag, like a Ziploc, and then clip off the corner, you can neatly squirt that chocolate into the trays.

    Also, rather than heating the oil unnecessarily, or at least not having to heat this mixture for as long because of the oil, what about just using MCT oil in the first place?

    Last tip: use Lily’s chocolate bars. They come pre-sweetened with Stevia and erythritol and the carb count is completely reasonable. I mean, that is unless you plan to be eating all those fat bombs by yourself all in one sitting, in which case you really do want a very low amount of sweetener, even keto approved sweeteners, and, maybe you do want to cut back the oil if you’re planning on binging.

  • I have to ask about the cocoa powder being used as outer coating. Is that sweetened cocoa, i.e. like for chocolate milk? Or is it unsweetened bakers cocoa? I really appreciate your help. Stay safe and well everybody ����

  • Buy bastar special Boda Truffles or Tuber Mushroom online https://www.instamojo.com/Serenitystuffs/bastar-special-boda-trufflestuber-mushroom-f/

  • Those are NOT truffles, stop trying to steal foods from other cultures and naming them as if north-americans invented them. I’m from Argentina, this are Brigadeiros, a traditional dessert from Brazil. I’m SICK of first world people invalidating the culture and traditional dishes and desserts from other countries by acting like they came out with it. They did the same thing with Dulce de Leche, it’s a traditional Argentina/Uruguay thing, yet, many people tried to steal it recently calling it liquid caramel and saying they found a new thing. I’m SICK of North Americans not only not having an IDEA of how geography works, but also not respecting anyone’s traditions.

  • Hello.. I’m not sure if anyone asked this yet but I do not have a gall bladder and in video u mentioned that peppermint oil is good in digestion and helping with bile production… is it safe and still ok for those who dont have gall bladder?

  • Haha, I made vegan ones with avocado, they were disgusting and made me sick.

    So I left them out for my theiving housemates to scoff like the pigs they were putting them to good use. I even made sure to tell everyone there, not to touch them snd they got what they deserved.

    I have no idea what was in them to make people ill.

  • Could you talk about the differences in regular coconut oil vs. mct oil. Are there different mct profiles between the two, one better than the other etc.?

  • Not even close to enough coconut oil..Seriously man, your knowledge is awesome and enlightening however your cooking is not so much. Thanks for taking time to educate me.

  • I’m going to try the chocolate truffle recipe tomorrow because it’s mah birthdayyy, I’ll update tomorrow on how they taste 😉

    Edit: it was soooooo good. I highly recommend this recipe

  • How many of these should I eat? I am 5’7″ 149 pounds.

    Also can 1 or two Fat Bombs at lunch after Consuming Bullet Coffee in the Morning?

    Loving your videos, you get all Geeked out. Lots of good info:o)

  • In the real world, Truffles are actually made out of poop from animals but most commonly from pigs. How? The workers feed their animals with cocoa beans and after that they digest it and poop it and then you successfully made truffles.

  • Buy bastar special Boda Truffles or Tuber Mushroom online https://www.instamojo.com/Serenitystuffs/bastar-special-boda-trufflestuber-mushroom-f/

  • Is there a written recipe, with amount s? Thanks. Thank you mentioned how much chocolate, and does it matter if you use unsweetened cacao powder vs bakers unsweetened chocolate?

  • Doesn’t mint suppress the production of testosterone or something similar? Seems like it would be better to avoid that ingredient.

  • Thinking of making quite a large batch with the chocolate truffles (the first recipe shown). Does anyone have a rough idea as to how many that recipe makes?

  • Thomas, I have a fat bomb I came up with,please check out these ingredients for me? I would like to get your thoughts.? 100 % unsweetened cacao, bone broth collagen ( chocolate flavored),matcha green tea, ground cinnamon, lakanto monk fruit sweetener with erythritol ( golden flavor), virgin coconut oil, Himalayan pink salt.

  • the vegetable oil makes the melted chocolate super smooth and shiny, it doesn’t add any flavor, just an easier texture to work with:D

  • Guys lisen please for thos of you who say that there chocolate is gooey please lisen
    After putting the whole batter of chocolate(which should be thicc) into pan or whatever.wrap the base of the pan with plastic wrap thingy and make sure to wrap the chocolate thicc batter with the plastic wrap thingy too like not over it but kind of stick the plastic wrap thingy on it NEATLY and to the sides then put in fridge

    Like your plastic wrap thingy should be large enough to stick with the base of the pan and to the surface of the thicc chocolate batter

    Thank y’all so much for reading my tiresome comment ����������

  • Hey Thomas! I love your videos. You are amazing at explaining the science behind the food! And you’ve help me a lot to get healthier. And I know I’m late to comment in this video but I hope you will read this. Can I ask you a huge favor? I need help to understand this (and I hope I don’t mess this up, ’cause I’m not good with english).
    Nowadays most salt brands sell it in the presentation “fluorinated iodized salt”. It’s also added to some brands of sea salt and pink Himalayan salt. I understand that iodine is a deficient mineral in many people’s diet and is really necessary, but what about fluoride? I have read that it is another necessary mineral, it is good for the teeth (it is added to some brands of toothpaste, even added to water in some countries), but I have also read studies that show that it negatively affects the nervous system, specifically the part of the brain that processes emotions and the will, making us transform into zombies in a certain way.
    My question is: What is true or false about this? How does fluoride consumption affect us?
    I haven’t seen all your videos, so I don’t if you already have information about this.
    Thank you very much!

  • Doesn’t mint suppress the production of testosterone or something similar? Seems like it would be better to avoid that ingredient.

  • I just want to point out that white chocolate contains no chocolate at all. Its pure sugar. So why would they compare white chocolate with dark chocolate? lol.
    I’m really hoping you meant to say milk chocolate in comparison to dark chocolate, since milk chocolate actually contains chocolate.
    The problem with milk chocolate is that it has been dutched, which destroys the nutrients in it in comparison to dark chocolate.

  • How many of these should I eat? I am 5’7″ 149 pounds.

    Also can 1 or two Fat Bombs at lunch after Consuming Bullet Coffee in the Morning?

    Loving your videos, you get all Geeked out. Lots of good info:o)

  • I love your videos, the irony of Rice Crispy Cookies and Creams advertisements before every video is priceless. I’m thinking the sugar peddlers haven’t figured out that we ain’t buying that chit.

  • Gorgeous! But the silver ball decorations will break your teeth. They are too hard to chew, much less to give to people to eat. It’s too bad because they’re beautiful as a decoration. I won’t use them. But nice job on the truffles.

  • Looks delicious except I can do without the nuts. Also that was way more a Tbsp of Stevia lol. Fasting today and for a while, shouldnt be looking at this lol!!

  • Omg! They all look so wonderful! I think I gained weight just watching the video! Great job, thanks for sharing, stay safe and well ����

  • I just got some Stevia Select in and made these. First time using stevia. This sounds weird, but… my tongue really couldn’t figure out what to taste. There were some strong flavors, but for some reason my brain computed the flavor as bland. Like it was bitter, but also no flavor. I’ve never experienced this before. Any suggestions? I feel if I changed one thing it would be super good. Should I use Splenda?

  • Beautiful truffles looks super yummy. The way you made them I m so impress with.l must try them.Thanks so much for sharing this fascinating receipe.stay blessed.

  • Haha, I made vegan ones with avocado, they were disgusting and made me sick.

    So I left them out for my theiving housemates to scoff like the pigs they were putting them to good use. I even made sure to tell everyone there, not to touch them snd they got what they deserved.

    I have no idea what was in them to make people ill.

  • I followed your recipe, I ended up with runny chocolate. I added to the ratio of chocolate chip: heavy cream to 2:1, still the same. Now I have a big pool of runny chocolate.

  • This receit is IMITATION��������
    The brigadeiro is made from condensed milk, powdered chocolate and butter, and rolled in granules. Ingredients aside, the sweet has an unusual origin. It became popular in the 1940s, when rationing made condensed milk a common substitute for desserts. History says that around that time, women were selling candy at rallies in defense of the presidential candidate and Air Force brigadier, Eduardo Gomes, during the first national election in which all women were able to vote.
    DESSERT OF BRAZIL
    MADE IN BRAZIL honey!!!!
    Original from BRAZIL!!!!
    ������������������������������������

  • I’m going to try the chocolate truffle recipe tomorrow because it’s mah birthdayyy, I’ll update tomorrow on how they taste 😉

    Edit: it was soooooo good. I highly recommend this recipe

  • This looks great. You can add also fifth option: https://recipesfun.com/index.php/2019/04/05/how-to-prepare-coffee-truffles-in-speculoos-recipe/

  • Is there a written recipe, with amount s? Thanks. Thank you mentioned how much chocolate, and does it matter if you use unsweetened cacao powder vs bakers unsweetened chocolate?

  • Could you talk about the differences in regular coconut oil vs. mct oil. Are there different mct profiles between the two, one better than the other etc.?

  • She hated Brian why is he friends with her again? So I guess I am going to job and housing coalitions and doctors colliations for screwing me over. I flicked the “Favored”, and you cheated, so…new laws, new rules or I move in with Howard.

  • Thomas, you said that when you’re in ketosis your gal bladder is kicking out a lot of bile. My wife has had her gal bladder removed. Will this hinder her weight loss? She’s really struggling. We’re both only 3 months in. My progress is phenomenal. Hers is very slow.

  • Thinking of making quite a large batch with the chocolate truffles (the first recipe shown). Does anyone have a rough idea as to how many that recipe makes?

  • In the real world, Truffles are actually made out of poop from animals but most commonly from pigs. How? The workers feed their animals with cocoa beans and after that they digest it and poop it and then you successfully made truffles.

  • You’re specific about every ingredient except the cacao and then you seize the mixture by adding water (coffee)

    That’s not “the magic happening” that’s someone fu*king up good cacao.

  • nice tip: put the melted mixture in a bowl and chill in the fridge. When solid, curl a bite sized piece off the top using a spoon
    and drop it into a little plate with raw cacao. Roll the little ball around i the cacao to make a truffle. Wrap each ball in a little
    piece of wrapper (greaseproof paper or something) and store in an airtight box in fridge or freezer.
    I’m leaving the mint out though, I take mint oil capsules regularly

  • Beautiful truffles looks super yummy. The way you made them I m so impress with.l must try them.Thanks so much for sharing this fascinating receipe.stay blessed.

  • I followed your recipe, I ended up with runny chocolate. I added to the ratio of chocolate chip: heavy cream to 2:1, still the same. Now I have a big pool of runny chocolate.

  • It’s not an enzymatic reaction between cold brew and chocolate. The chocolate seizes when it is mixed with the cold brew because the cold brew has water in it. This is in the baking world, a catastrophe and creates a gritty texture that any baker would balk at…. don’t lie about what is going on here. It’s not enzymatic.

  • the vegetable oil makes the melted chocolate super smooth and shiny, it doesn’t add any flavor, just an easier texture to work with:D

  • Hey guys this is my recipe
    Take some all purpose flour and sugar, butter, milk, baking powder and mix it to make a dough like cookie dough and pre heat the oven at 180 degrees. Bake for 30 mins and drizzle chocolate syrup

  • DO NOT EAT FOR BREAKFAST!!!!! Coconut oil and dark cacao are both EXTREME LAXATIVES. No joke, i puked and had diarrea for 5 hours, almost passed out of dehydration. Just thinking about the taste makes me want to puke.
    No offense. His other stuff is top notch.

  • Hey Thomas! I love your videos. You are amazing at explaining the science behind the food! And you’ve help me a lot to get healthier. And I know I’m late to comment in this video but I hope you will read this. Can I ask you a huge favor? I need help to understand this (and I hope I don’t mess this up, ’cause I’m not good with english).
    Nowadays most salt brands sell it in the presentation “fluorinated iodized salt”. It’s also added to some brands of sea salt and pink Himalayan salt. I understand that iodine is a deficient mineral in many people’s diet and is really necessary, but what about fluoride? I have read that it is another necessary mineral, it is good for the teeth (it is added to some brands of toothpaste, even added to water in some countries), but I have also read studies that show that it negatively affects the nervous system, specifically the part of the brain that processes emotions and the will, making us transform into zombies in a certain way.
    My question is: What is true or false about this? How does fluoride consumption affect us?
    I haven’t seen all your videos, so I don’t if you already have information about this.
    Thank you very much!

  • Thomas, you said that when you’re in ketosis your gal bladder is kicking out a lot of bile. My wife has had her gal bladder removed. Will this hinder her weight loss? She’s really struggling. We’re both only 3 months in. My progress is phenomenal. Hers is very slow.

  • I would love for Thomas to explore more recipes with Nut substitutes for people who have allergies to Treenuts! Other than that, and the large amounts of Stevia he added, this looks like a legit recipe! I tried stevia… and it tastes too artificial to me, like downing Diet coke. I’d rather just go without it.

  • You can also try this incredible coffee truffles: https://recipesfun.com/index.php/2019/04/05/how-to-prepare-coffee-truffles-in-speculoos-recipe/

  • I just got some Stevia Select in and made these. First time using stevia. This sounds weird, but… my tongue really couldn’t figure out what to taste. There were some strong flavors, but for some reason my brain computed the flavor as bland. Like it was bitter, but also no flavor. I’ve never experienced this before. Any suggestions? I feel if I changed one thing it would be super good. Should I use Splenda?

  • well done, they look like they are from expensive French chocolate shop:)
    Im watching this video while im waiting for my truffles which are in freezer:D

  • Omg! They all look so wonderful! I think I gained weight just watching the video! Great job, thanks for sharing, stay safe and well ����

  • You use the cap on the little flavored oil bottles for control. Use this method for vanilla in my morning raw heavy cream n’ burr ground decafe.

  • I just want to point out that white chocolate contains no chocolate at all. Its pure sugar. So why would they compare white chocolate with dark chocolate? lol.
    I’m really hoping you meant to say milk chocolate in comparison to dark chocolate, since milk chocolate actually contains chocolate.
    The problem with milk chocolate is that it has been dutched, which destroys the nutrients in it in comparison to dark chocolate.

  • nice tip: put the melted mixture in a bowl and chill in the fridge. When solid, curl a bite sized piece off the top using a spoon
    and drop it into a little plate with raw cacao. Roll the little ball around i the cacao to make a truffle. Wrap each ball in a little
    piece of wrapper (greaseproof paper or something) and store in an airtight box in fridge or freezer.
    I’m leaving the mint out though, I take mint oil capsules regularly

  • Can you pls do a video on why and when to eat a fat bomb? I just started keto and I am so confused.
    I am just 5’2″ lol so I only need 1200 calories a day to lose weight. That means I dont need much fat either, I dont know if I should be eating these keto bombs

  • DO NOT EAT FOR BREAKFAST!!!!! Coconut oil and dark cacao are both EXTREME LAXATIVES. No joke, i puked and had diarrea for 5 hours, almost passed out of dehydration. Just thinking about the taste makes me want to puke.
    No offense. His other stuff is top notch.

  • well done, they look like they are from expensive French chocolate shop:)
    Im watching this video while im waiting for my truffles which are in freezer:D

  • I’m commenting at 2019-
    Can anybody please give tips? I plan on doing this in one go before valentines and I really have limited budget and can’t afford fails… some said they couldn’t form the truffles. Any suggestions please? I’m really nervous…

  • I wish you the best. Functionality of foods. I had so much of this mapped out when I was getting my culinary nutrition degree 8 years ago. It’s great to have someone utilize YouTube for a video platform for this.

  • It’s not an enzymatic reaction between cold brew and chocolate. The chocolate seizes when it is mixed with the cold brew because the cold brew has water in it. This is in the baking world, a catastrophe and creates a gritty texture that any baker would balk at…. don’t lie about what is going on here. It’s not enzymatic.

  • Gorgeous! But the silver ball decorations will break your teeth. They are too hard to chew, much less to give to people to eat. It’s too bad because they’re beautiful as a decoration. I won’t use them. But nice job on the truffles.

  • I wish you the best. Functionality of foods. I had so much of this mapped out when I was getting my culinary nutrition degree 8 years ago. It’s great to have someone utilize YouTube for a video platform for this.

  • Hey guys this is my recipe
    Take some all purpose flour and sugar, butter, milk, baking powder and mix it to make a dough like cookie dough and pre heat the oven at 180 degrees. Bake for 30 mins and drizzle chocolate syrup

  • Looks delicious except I can do without the nuts. Also that was way more a Tbsp of Stevia lol. Fasting today and for a while, shouldnt be looking at this lol!!

  • When you have been cooking longer, you will begin to use common sense practices to prevent disasters like too much peppermint oil. Use a measuring device between the ingredient bottle and the prep. Never pour stuff like peppermint oil directly from the bottle.

  • This receit is IMITATION��������
    The brigadeiro is made from condensed milk, powdered chocolate and butter, and rolled in granules. Ingredients aside, the sweet has an unusual origin. It became popular in the 1940s, when rationing made condensed milk a common substitute for desserts. History says that around that time, women were selling candy at rallies in defense of the presidential candidate and Air Force brigadier, Eduardo Gomes, during the first national election in which all women were able to vote.
    DESSERT OF BRAZIL
    MADE IN BRAZIL honey!!!!
    Original from BRAZIL!!!!
    ������������������������������������

  • Can you pls do a video on why and when to eat a fat bomb? I just started keto and I am so confused.
    I am just 5’2″ lol so I only need 1200 calories a day to lose weight. That means I dont need much fat either, I dont know if I should be eating these keto bombs

  • Hello.. I’m not sure if anyone asked this yet but I do not have a gall bladder and in video u mentioned that peppermint oil is good in digestion and helping with bile production… is it safe and still ok for those who dont have gall bladder?

  • She hated Brian why is he friends with her again? So I guess I am going to job and housing coalitions and doctors colliations for screwing me over. I flicked the “Favored”, and you cheated, so…new laws, new rules or I move in with Howard.

  • You use the cap on the little flavored oil bottles for control. Use this method for vanilla in my morning raw heavy cream n’ burr ground decafe.

  • You’re specific about every ingredient except the cacao and then you seize the mixture by adding water (coffee)

    That’s not “the magic happening” that’s someone fu*king up good cacao.

  • This looks great. You can add also fifth option: https://recipesfun.com/index.php/2019/04/05/how-to-prepare-coffee-truffles-in-speculoos-recipe/

  • Those are NOT truffles, stop trying to steal foods from other cultures and naming them as if north-americans invented them. I’m from Argentina, this are Brigadeiros, a traditional dessert from Brazil. I’m SICK of first world people invalidating the culture and traditional dishes and desserts from other countries by acting like they came out with it. They did the same thing with Dulce de Leche, it’s a traditional Argentina/Uruguay thing, yet, many people tried to steal it recently calling it liquid caramel and saying they found a new thing. I’m SICK of North Americans not only not having an IDEA of how geography works, but also not respecting anyone’s traditions.

  • I love your videos, the irony of Rice Crispy Cookies and Creams advertisements before every video is priceless. I’m thinking the sugar peddlers haven’t figured out that we ain’t buying that chit.

  • I’m commenting at 2019-
    Can anybody please give tips? I plan on doing this in one go before valentines and I really have limited budget and can’t afford fails… some said they couldn’t form the truffles. Any suggestions please? I’m really nervous…