Chocolate Truffles
1 (14-ounce) can sweetened condenses milk
1(12-ounce) bag semi-sweet chocolate morsels
12 large marshmallows
1(16-ounce) package almond bark
Finely chopped nuts, graham cracker crumbs, or sprinkles
In a bowl, pour sweetened condensed milk and add chocolate morsels. Microwave on defrost at 30 second intervals until melted; stir until smooth and creamy. Add marshmallows, and microwave on defrost an additional 60 seconds until melted; stir until combined and smooth. Cover and place in refrigerator for 2 hours. Remove from refrigerator; scoop out 1 tablespoon batter, roll into a ball, and place on a parchment-lined baking sheet. Freeze for 1 hour. In microwave on defrost, melt almond bark on defrost at 30 second intervals until melted. Using a toothpick, dip each truffle into melted chocolate and place on wax paper. Sprinkle with finely chopped nuts, graham cracker crumbs, or sprinkles. Refrigerate.
Yield: 36
Peanut Butter Truffles
1 cup creamy or crunchy peanut butter
6 tablespoons unsalted butter, softened
2 cups confectioners’ sugar
1 (16-ounce) package almond bark
Finely chopped peanuts or sprinkles
With mixer, beat peanut butter and butter until creamy. Beat in confectioners’ sugar until combined and creamy. Scoop out 1 tablespoon of batter, roll into a ball, and place on a parchment-lined baking sheet. Freeze for 1 hour. In microwave on defrost, melt almond bark at 30 second intervals until melted. Using a toothpick, dip each truffle into melted chocolate and place on wax paper. Sprinkle with finely chopped peanuts or sprinkles. Refrigerate.
Yield: 24
Pecan Pie Truffles
¾ cup chopped pecans
¼ cup sweetened shredded coconut
1 teaspoon vanilla
1/8 teaspoon salt
½ teaspoon ground cinnamon
25 pitted Deglet Noor dates
Confectioners’ Sugar
In a food processor, process pecans and coconut. Pulse for 20 seconds until finely chopped. Add vanilla, salt, and cinnamon. Add dates 5 at a time, pulsing after each addition until batter comes together. Scoop out 1 tablespoon of batter, roll into a ball, and place on a parchment-lined baking sheet. Refrigerate for 1 hour. Roll in confectioners’ sugar. Refrigerate.
Yield: 18
Turtle Truffles
1 (15.25-ounce) package Oreo cookies, crushed
1 (8-ounce) package cream cheese, softened
½ cup finely chopped pecans
Rolo candies (1 per truffle)
1 (16-ounce) package almond bark
Finely chopped pecans, pecan halves, or sprinkles
With mixer, beat together cookie crumbs and cream cheese until combined. Beat in pecans. Place 1 tablespoon of dough around 1 Rolo, and roll into a ball. Place balls on a parchment-lined baking sheet. Refrigerate for 2 hours. In microwave on defrost, melt almond bark at 30 second intervals until melted. Using a toothpick, dip each truffle into melted chocolate and place on wax paper. Sprinkle with finely chopped pecans, or sprinkles. Refrigerate.
Yield: 24
Lemon Truffles
4 ounces cream cheese, softened
Zest from 2 lemons
Juice from 1 lemon
½ teaspoon lemon flavoring
2 tablespoons sweetened condensed milk
1½ cups graham cracker crumbs
White chocolate
Lemon zest
With mixer, beat cream cheese, zest, lemon juice, lemon flavoring, and sweetened condensed milk until creamy. Beat in crumbs a little at a time until combined. Scoop out 1 tablespoon of batter, roll into a ball, and place on a parchment-lined baking sheet. Freeze for 1 hour. In microwave on defrost, melt chocolate at 30 second intervals until melted. Using a toothpick, dip each truffle into melted chocolate and place on wax paper. Sprinkle with lemon zest. Refrigerate.
Yield: 24
Bourbon Truffles
1½ cups vanilla wafers crumbs
1 stick unsalted butter, softened
½ teaspoon vanilla
¼ cup bourbon or ½ teaspoon bourbon extract
2 cups confectioners’ sugar
½ cup toasted finely chopped pecans
¼ cup unsweetened cocoa powder
With mixer, beat crumbs, butter, vanilla, bourbon or bourbon extract, confectioners’ sugar, and ½ cup pecans. Cover bowl, and refrigerate for 1 hour. Remove and roll into 30 balls. Roll balls in pecans or cocoa. Refrigerate.
Yield: 24
