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Use the back of the knife's blade (not the blade itself) to scrape down one side of the bean, removing the seeds. Leave the other side of the bean intact for now. Add the scraped vanilla seeds and the vanilla extract to the white chocolate, and whisk until everything is combined. Place a layer of plastic wrap over the top of the white chocolate.

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Pour into a shallow casserole dish and cool to room temperature. Cover with plastic wrap and refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to work with.

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FIRST STEP: In a large mixing bowl add dry pudding mix and whole milk. Using a whisk or hand mixer, beat together until no lumps remain. Cover with plastic wrap and refrigerate per package directions. SECOND STEP: In a trifle bowl, add ½ of the Angel Food Cake pieces and evenly spread them out.

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These easy-to-make, no-bake truffles with just 5 ingredients have a vanilla cake batter filling and are coated in rich semi-sweet chocolate. They're always a hit at any party or event. They'll keep for months in the fridge or freezer and can be made well in advance. Try other kinds of cake mix flavors to change up the filling.

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Butter and Vanilla Extract: Both are optional, but butter makes truffles extra creamy and vanilla extract adds wonderful flavor. Flavors: Instead of vanilla extract, use 1/2 teaspoon or 1 teaspoon (depending how strong of a flavor you want) raspberry, coconut, orange, peppermint, or strawberry extract. Or leave out the extract and add 1-2.

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Step 1. Halve 3 of the vanilla beans lengthwise and scrape out the seeds. In a 1-quart saucepan over medium heat, bring the beans, seeds, and cream to a boil. Turn off the heat, cover the pan and.

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Add the cream cheese, 1 tablespoon gold or dark rum, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cinnamon. Pulse until combined and the mixture resembles a thick cookie dough, 30 to 40 seconds. Scoop out 1-tablespoon portions of the dough, roll them into balls, and place on the baking sheet. Freeze until firm, 15 to 20 minutes.

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Using a food processor or blender, grind Oreo cookies into a fine powder. In a bowl add cookie powder and frosting. Mix until well blended. Add sprinkles if desired. Form into small 1/2 tablespoon size balls. Place in the freezer to chill while preparing the chocolate. In a microwave-safe bowl, melt white chocolate.

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Instructions. Add white chocolate to a microwave-safe bowl and microwave in 30-second increments, stirring in between, until melted and smooth. Set aside. 1 12-ounce package white chocolate. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, butter, heavy cream, and vanilla extract.

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Beat the butter, vanilla and powdered sugar together until smooth. Add the milk and beat for another 2-3 minutes, until fluffy. Cover and refrigerate for at least 1 hour. Scoop and freeze. Scoop the frosting into balls, about a tablespoon for each, and place on a parchment paper lined baking sheet. Freeze for 30 minutes.

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Refrigerate for 1 hour to chill. Using a Tablespoon-size cookie dough scoop, scoop out Tablespoon-size balls of frosting and place onto the lined baking sheet. Freeze for at least 30 minutes or until solid and firm. Once firm, melt the dark chocolate candy coating according to package directions, or until smooth.

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Vanilla Truffles Recipes 114,688 Recipes. Last updated Mar 14, 2024. This search takes into account your taste preferences. 114,688 suggested recipes. Vanilla Butter Cake KitchenAid. baking powder, unsalted butter, all purpose flour, vanilla, sugar and 3 more. Chocolate Vanilla Whip Parfaits KitchenAid.

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Beat cream cheese in a large bowl until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate until just set so about 15 to 30 minutes. Shape chilled mixture into 1-inch balls. Roll balls into your favorite toppings, if desired.

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Working with chilled truffles, insert a toothpick about 1/3rd of an inch into the truffle. Dunk the truffle into the bowl of chocolate and gently move the toothpick in a circular motion so that the entire truffle is enrobed. Carefully lift the truffle out of the chocolate and slightly tap the toothpick on the rim of the bowl.

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Scrape the vanilla seeds out of the vanilla bean, put into the cream and place into the saucepan. Add the sorbitol powder and the inverted sugar into the saucepan. Bring the mixture to the boil. In the meantime, place the chocolates into a tall recipient. Pour the cream onto the chocolate and mix using an immersion blender.

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Instructions. In a blender (affiliate link) or food processor pulse Nilla wafers until finely crumbed. Combine crumbs and cream cheese until fully blended. Roll cookie mixture into 1″ balls and freeze for one hour. Melt chocolate morsels according to package instructions.