In this episode of GoGreenfields, River and Terran showcase their romantic sides, and prepare some mouth-wateringly good truffles. Whether you believe that there can never be enough chocolate, or you prefer your sweets to involve a bit of berry bounty, there is something for you in this episode. For these young bachelors, the truffles will be shared with mom and dad, but if you are looking to impress someone special, these recipes are sure to be a win!

We strongly recommend that you give both recipes a try and be sure to tag us in your social media posts of the outcome! If you have a share-worthy truffle recipe, please let us know.

Homemade Biscuits

Ingredients

1 tablespoon baking powder
½ teaspoon salt
½ cup butter, cold
¾ cup milk

Directions

Preheat the oven to 450 degrees.
In a large mixing bowl sift together flour, baking powder and salt. with a fork or pastry blender until the mixture resembles coarse crumbs. Make sure you do it fast so the butter doesn’t heat up and the biscuits stay flaky.
Pour milk into flour mixture while stirring with a fork. Mix in milk until the dough is soft, moist and pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat the rolling and cutting procedure.
Place biscuits on baking sheets and bake in a preheated oven until golden brown, about 10 minutes depending on your oven.

Chocolate Biscuit Truffles

Ingredients

⅔ cup heavy cream
6 ounces bittersweet chocolate, chopped
9 ounces plain biscuits (preferably homemade)
Extra Chocolate for dipping
Pink sprinkles

Directions

In a small saucepan bring the heavy cream to boil, stirring occasionally.
Add in the chopped bittersweet chocolate (make sure the milk isn’t TOO hot or the chocolate will melt), mix with a spoon until smooth.
Let it cool until it reaches room temperature.
Meanwhile, grind the biscuits in a food processor to make a biscuit flour.
Transfer the biscuit flour into a large bowl and pour the melted chocolate mixture over it. Mix well with a spatula and chill for 20 minutes.
Once chilled, wet your hands and form small balls, roll in pink sprinkles or nuts (The dough doesn’t hold well if you don’t wet your hands).
Place them on a large plate in a single layer and chill in the freezer until hard.
Melt chocolate in a double boiler and dip the truffles.
Decorate with sprinkles, then enjoy!

White Chocolate Raspberry Truffles

Ingredients

1 ½ C gluten-free graham cracker crumbs
4 ounces cream cheese
⅓ C powdered sugar
⅓ C raspberries
10 ounces white chocolate
Sprinkles (optional)

Directions

Grind graham crackers in a food processor.
Mix graham cracker crumbs, cream cheese, and powdered sugar. Continue mixing until it forms a ball.
Gentle fold in raspberries with a rubber spatula.
Form into balls, and place on a parchment-lined baking sheet.
Refrigerate for 30 minutes, then remove and smooth the balls to create more attractive ball shapes. Return to the refrigerator.
Melt the chocolate in a double boiler.
Dip truffles in chocolate and return to parchment paper, then decorate with sprinkles.
Return to the refrigerator until ready to serve. Enjoy!