Easy Chocolate Truffles
One day I was having a huge chocolate craving but all I had were these little semi sweet morsels and that just wasn’t going to cut it. I searched the cupboard until I found a few other ingredients and just went for it. Best case scenario I would have a tasty treat, worse case I would continue to have a chocolate fit. Luckily, I was able to pull off making these delicious chocolate truffles. This recipe does make a large batch, so there will be plenty of it to share. And the best part is you can decorate them different ways to match any occasion. I made this batch around Christmas so I used snowflake sprinkles, as well as mistletoe sprinkles and named called them Reindeer Poop. You can top it with sprinkles, nuts, or even different colorful chocolates. You can go to your local craft stores and they will have plenty of colored chocolates to choose from. I do caution that you should take your time drizzling the other color over your truffle so that it doesn’t come out as messy as mine did. This was my first attempt at this so please cut me some slack. What they lack in being pretty they make up for in flavor!Ingredients: 2 cups semi sweet morsels 1 can condensed milk 1 tablespoon of vanilla extract 1 bag melting wafers
1. Use a double boiler to melt your chocolate. If you do not have a double boiler take a small sauce pan, and water to it and then place a heat safe bowl over the top. It should sit comfortably over the pan without touching the water. Add your chocolate morsels to it and let it begin to melt.
2. Once the chocolate begins to start melting stir in the can of condensed milk and the vanilla extract. Continue to stir the ingredients together until it is nice and smooth.
3. Remove the chocolate from the stove and spread onto wax paper. Place the chocolate and wax paper into a bowl and refrigerate until completely cooled, this usually takes at least 1-2 hours. You want to make sure that it is completely cooled because you will be rolling it and you don’t want it to stick to your hand.
4. Once the chocolate is ready (it will have a fudge like consistency) take small pieces of the chocolate and roll them into small balls the size of a cherry. Prepare at least 30 of these at a time and place them on wax paper.
5. Take about 1/3 of the melting chocolate in a microwave safe bowl and microwave for 30 seconds. if the chocolate is not melted continue to heat at 15 second intervals. You want the chocolate to be smooth.
6. Place one cherry sized ball into the melted chocolate and spoon some of the chocolate over the ball. Ensure that it is fully coated and then place it back onto the wax paper. If you are putting a topping like nuts or sprinkles over the top of the truffle this is where you sprinkle it over the top. The chocolate hardens quickly so make sure that you add the topping you want before coating the next truffle.
7. Continue to coat eat truffle individually and let the coating fully cool. (If you want to drizzle a different chocolate color over the top heat up the chocolate like you did before. Place the melted chocolate in a ziplock bag and cut out a small hole in the corner. Gently squeeze the chocolate moving your hands back and forth to get the desired pattern. This takes practice and patience so that your truffles design can be prettier that how they cam out for me 🙂 )
8. Once the coating hardens you can eat it of course, or place in treat bags or Tupperware. Store in a cool place and enjoy.
Posted on December 31, 2013, in Desserts, Recipes and tagged Chocolate, chocolate treat, chocolate truffle, chocolate truffle recipe, chocolate truffles, Christmas, Condensed milk, easy chocolate truffles, holiday dessert, holiday treat, quick chocolate truffles, Truffle. Bookmark the permalink. 1 Comment.