Not only did we decorate cookies last weekend, I also made my first truffles. If I’d known how easy they were, I would’ve attempted them a long time ago.
However, I do have to say that this recipe is for the cream cheese version. I’m going to try the whipped cream version later.
Here’s some things I learned along the way.
Freeze your mix before you start to roll them. It won’t actually freeze anyway. Just putting them in the refrigerator didn’t get them cold enough. Scoop up a tablespoon or so of the batter and immediately roll in either confectioner sugar or cocoa depending on whether you are making chocolate ones or not. If you don’t roll them in something, they will stick to your hands.
Also, keep the remaining mixture cold. Take some out and put the rest back in the refrigerator until you are ready. You can add other ingredients to this basic batter. I had a Coffee Crisp candy bar I chopped up that I mixed into some of it. I also used coconut and finely ground nuts. You could also leave them plain and roll them in these same ingredients. The only thing is to keep everything chopped very fine otherwise it’s hard to get the balls smooth.
They are delicious. As luck would have it, I just happened to have paper cups for candy on hand. And wouldn’t you just know it, I also had all kinds of tins that I’ve purchased over the years that were just perfect.
Here’s what the “batter” looked like. The recipe called for chocolate chips, but I doubled the recipe but I didn’t have double the amount of chocolate chips so I used salted caramel. They are delicious.
I used a paper plate to roll them in the cocoa. Pay no attention to the tiny plastic silver spoons. I forgot to edit them out.
I re-rolled the top right-hand truffle. It had become too warm, so it kind of cracked. That’s why it’s important to work in small batches at a time while keeping the rest chilled.
You didn’t think I was going to forget the recipe, did you? I found it here on Pinterest.
God bless and have a good week.