Recipe by Stace Bobbitt
"These are very rich and enticing. Use red sprinkles for Valentine's Day, green ones for St. Patrick's Day and red, white and blue ones for Independence Day! Top with your choice of toppings, some we like: colored sugar, chocolate sprinkles, and colored sprinkles!"
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semi-sweet chocolate chips
1 (14 ounce) can
sweetened condensed milk
Best truffle recipe! I like to divide the chocolate mix into four even parts and add 1 Tbsp flavoring to each. I've used almond and vanilla extracts; raspberry, orange, irish cream, whiskey and mint liqueurs; and cinnamon and orange oils. I've only heard rave reviews!
the truffles were easy but were not very flavorful. I thought it tasted more like a dense fudge than truffles. I did find that microwaving the mixture for thirty seconds if it was too hard made it much easier to work with.
These are great. Easy, crowd-pleasing and very attractive and decadent looking. Tips; divide the mixture into four parts and chill separately. They take a while to roll, and while you're making one batch, the rest of the mixture may get soft and sticky. Also, chill in a shallow container so the mixture hardens more evenly (and faster). I used ground pecans, cocoa and medium flaked unsweetened coconut. My friends loved them and thought they had a dozen ingredients!
Yum and easy! Definately a keeper for holiday tins. BTW - check out Chocolate Truffles by Eagle Brand on this website...it is the same recipe, but outlines how to handle flavour variations.
These were so good and easy to make. I added vanilla to half the chocolate mixture and Bailey's to the other and then rolled the truffles in chopped walnuts or powdered sugar. One helpful hint: use a melon baller to scoop the chocolate out, it is so much easier and less messy. Also, do not put in the frezer, they stick to the pan.
Really easy to do; the hardest part is just rolling all the balls. Maybe a melon baller would work? The people I gave them to were very impressed and said they were rich and delicious. I rolled them in colored sugar until I ran out. Then I rolled them in white sugar, which is perfect because it's always on hand and it looks like snowballs for Christmas. Work quickly and don't handle a ball for too long or it will become soft. Work with small batches and keep the rest in the fridge.
I would have to say these were fantastic. I read all the reviews before making and found them helpful. I did adapt the recipe. I made three flavors: Kahlua, Vanilla, and Cinnamon. The cinnamon were the biggest hit. In Order to make them more authentic truffles... I dipped them in a mixture of almond bark and chocolate ships which made for a nice hard outer shell. Very simple but more authentic.
The only problem with this recipe was the fact that i could not stop eating them. They were so addicting! i tried a variation with peppermint instead of the vanilla but they just weren't the same! stick to the original! i've also found you should not refrigerate it for too long before breaking them into balls as the dough gets very hard. If this happens however, putting it into the microwave for a few seconds worked well for me. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Luscious Chocolate Truffles
Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
Calories from Fat: 22
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