|
I used to make these for many years. I didn't give out the recipe and told people that it was a family recipe. Well...the reason I didn't give out the recipe is because they are embarrassingly easy to make. I was always known for my candies and baked goods, so I couldn't tell them what was in these.
These can stay unrefrigerated for a week! Great for gift giving. I got the recipe from a cake decorating magazine, in which one of the readers sent in her recipe. I'll post it verbatim, and then add my additional notes:
FAVORITE TRUFFLES
12 ounces chocolate chips
1 can chocolate fudge frosting
any preferred flavoring, OR 1/4 cup or less favorite liqueur
Melt chocolate chips. Stir in frosting and flavoring. Mix together and let stand a few minutes. Roll into balls, chill and dip into coating of choice.
Pat comments that she has used Betty Crocker, Pillsbury and Duncan Hines frosting. She recommends that we use real chocolate chips, but has had a ball using white, peanut butter or butterscotch chips with a variety of frosting flavors. She says all were good, some better, and it's just a matter of taste preference.
All this will keep well for a week in a sealed box, or 2 weeks in the fridge.
Pat's all-time favorites:
Nestle white chips, Betty Crocker white buttercream frosting and hazelnut oil flavoring. Roll in ground pecans, it's to die for!
Another is real chocolate chips, fudge frosting and the real tangerine oil carried by King Arthur. Beats Godiva, Pat claims.
Here are 2 variations that I also like:
12 oz. vanilla chips
Duncan Hines buttercream frosting
1/4 tsp amaretto flavoring
Rolled in finely ground pecans
12 oz. semisweet chocolate chips
Duncan Hines mocha frosting
Can dip in dipping chocolate or roll in sweetened cocoa powder.
I like to use the Loran flavoring oils instead of liquor. It seems to have a more intense flavor without making the truffle too soft.
Also, I use the REAL CHOCOLATE sprinkles which I buy from King Arthur Flour website. They are very tiny, and they make the chocolate truffles very professional looking and tasting.
|
