Saturday, December 20, 2008
Today we made Truffles!! A Christmas tradition for our house. This is such an easy recipe that I thought I would share it, the recipe I was given called for dipping the chocolate balls, but I like to make them in candy molds using a paint brush to double coat the mold with chocolate and then pressing in the center.
2pkgs. (12oz. each) semisweet chocolate chips (4cups)
1 pkg. (8ox.) cream cheese, softened
3 Tbsp. instant coffee granules
2 tsp. water
1 pound dark chocolate confectionery coating
white chocolate confectionery coating, optional
In a microwave safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water, mix well. Chill (or set on counter) until firm enough to shape into 1 in. balls and place on a waxed paper-lined cookie sheet. Shill for 1-2 hours or until firm. Melt chocolate coating. Dip balls and place on waxed paper to harden. If desired, melt white coating and drizzle over truffles. Store in refrigerator.
Okay, what we do is coat the candy molds with melted chocolate disc(find them at Michaels) put them in the freezer for 2 min. then coat again and back into the freezer. Take out and add to the center the choc. and cream cheese mixture pressing down a little but not with too much force, do not fill them to the brim because you will need to brush on a top of melted choc. to seal the truffle. Put them back into the freezer for 2 more min. and then remove and pop out truffles. You can then wrap in tissue paper and box. Because of the cream cheese they need to be stored in the refrigerator.
We have used many different flavorings, you can substitute 1/2 tsp. of any extract for the coffee granules, such as raspberry, strawberry, mint, rum, and almond.