TRIPLE CHOCOLATE TRUFFLES
I was looking for a truffle recipe that I could put on my Christmas dessert tray, and came across this recipe in Better Homes & Gardens "Christmas Sweets & Treats." I made them with all three different coatings - milk chocolate, white chocolate, and semisweet chocolate, and drizzled different designs on them. They are quite rich, so a little goes a long way. My guests loved these! (The cooking time is actually the cooling time.)
Provided by TasteTester
Categories Candy
Time 4h
Yield 30 truffles
Number Of Ingredients 7
Steps:
- In a heavy medium saucepan, cook and stir semisweet chocolate over very low heat until melted and smooth. Remove from heat; stir in cream cheese until combined. Combine coffee crystals and water; add to chocolate mixture and stir until smooth. Cover and chill truffle mixture about 2 hours or until firm.
- Line a baking sheet with waxed paper. Shape the truffle mixture into 1-inch balls (if mixture is sticky, use 2 spoons to shape into balls) and place on prepared baking sheet. Cover and chill for 1-2 hours or until firm.
- In a heavy medium saucepan, cook and stir milk chocolate and shortening over low heat until melted and smooth. Remove from heat; cool to room temperature.
- Use a fork to dip truffles into chocolate mixture, allowing excess chocolate to drip back into saucepan. Return truffles to baking sheet; chill about 30 minutes or until firm.
- In a small heavy saucepan, cook and stir white baking bar over low heat until melted and smooth. Drizzle over truffle tops. (Use white baking bar to drizzle over milk or semisweet chocolate truffles. Use milk or semisweet chocolate to drizzle over white baking bar truffles.).
- Before serving, chill for a few minutes or until set.
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TRIPLE-CHOCOLATE TRUFFLES - BETTER HOMES & GARDENS
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- In a medium heavy saucepan heat and stir the 12 ounces semisweet chocolate over very low heat until melted and smooth. Remove from heat; stir in cream cheese until mixture is combined. In a small bowl stir together coffee crystals and the water; add to the chocolate mixture, stirring until smooth. Cover and chill for 1 to 2 hours or until firm.
- Line a baking sheet with waxed paper. Using two spoons, drop the truffle mixture into 1-inch mounds on prepared baking sheet. Cover and chill for 1 to 2 hours or until firm. Roll mounds into smooth balls.
- Meanwhile, in a heavy medium saucepan heat and stir the 1-1/3 cups milk chocolate pieces and the shortening over low heat until mixture is melted and smooth. Remove from heat; cool to room temperature.
- Using a fork, dip balls into chocolate mixture, allowing excess chocolate to drip back into saucepan. Return truffles to baking sheet; chill about 30 minutes or until firm.
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