Dip each frozen truffle into melted candy chocolate, then shortly sprinkle a pinch of crushed Oreos on high before it sets. 4. I like working with Wilton Candy Melts, but they're thicker than Almond Bark. 6. Working with 1 chocolate coating, place almond bark or sweet melts in a microwave secure bowl and melt. 6. Use the fork and knife technique when dipping, use the fork to dip the truffles and let the excess chocolate drain between the fork again into the bowl. Then use a knife to gently transfer the truffle from the fork to the lined cookie sheet. Place all of the remaining cookie crumbs in a large bowl. 3. Pour scorching cream over chocolate in bowl. Add onion and cook over reasonably high heat, stirring until softened, about four minutes, add garlic and stir cooking for another 30 seconds.
¡Bienvenido!
