A few years back, I decided to make truffles. The recipe was rather simple, and the truffles themselves came out looking and tasting quite nice, so I decided to recreate them again to give as presents this year.
First off, here’s the recipe for the truffles:
Beat an 8 oz. package of cream cheese until smooth. Beat in 3 cups of confectioners sugar. Stir in 3 cups of melted chocolate chips and either 1.5 tsp vanilla or the flavoring of your choice. Shape into balls, and refrigerate until hard.
Instead of vanilla, I used black walnut, almond, and creme de menthe flavoring, and used that as an excuse to decorate them in different festive ways. Before decorating them, I coated them in a layer of chocolate. Or rather, in a layer of chocolate + margarine that made them entirely too gooey. A smarter me might have just melted straight up chocolate, or looked online for a recipe. But no, that would have made too much sense. So I melted chocolate + margarine in the microwave, and then kept adding more margarine as the chocolate kept being less melty then I wanted it to be. As a result, the coating tasted more like margarine then I’d like, but still seemed to work out ok.
They ended up in various boxes I picked up at Cake Crafts in Denver, and looked more or less like this:
Or rather, looked like this before I shipped them back to Virginia. Who knows what kind of a melted mess they might have ended up as?
The black walnut truffles got regular walnuts sprinkled on top of them right after I coated them. This was the easiest topping to add. Here’s a dynamic closeup of truffles in action!
I then mixed together some icing (a bit o’ margarine plus a bit o’ milk plus a large gob o’ powdered sugar), and added green food coloring to a chunk of it. Squeezed that out of an icing tip and added green sugar crystal sprinkles for the mint truffles.
Lastly were the almond truffles. I didn’t have any almonds to sprinkle on top, so I used the uncolored icing to decorate the tops of the almond truffles with various patterns/pictures/etc.. This made them all super festive and caused my hand to get entirely too crampy. I had frosting leftover (from both almond and mint truffles), so you can see that in the background I took some store-bought chocolate chip cookies and sugared them up a bit.
It was easy to make the base truffle for these, but it was a bit of a pain to dip them all in poorly formed liquid chocolate, then top them all individually. Several days after doing this, I ended up making mint bark, whereupon I learned that it is fantastically easy to melt chocolate in the microwave, and that I never should have added any margarine in the first place to make the coating for the truffles. Mint bark is also significantly easier to make then truffles (if you’re decorating the truffles like I was, at least), so I may stick to making that over truffles in the future, to be honest.
Here’s the recipe I cobbled together from various internet sources to make it:
Smash up a bunch of oreo type cookies. Microwave about 1.5 – 2 bags of chocolate chips until melted, mix together with smashed cookies. Dump into greased cookie pan and spread around the best you can. Refrigerate for awhile. Microwave 1 bag of white chocolate chips until melted. Squirt in some mint flavoring, plus food coloring, mix. Spread on top of refrigerated chocolate, add sprinkles, let cool. Smash into pieces, and enjoy.
Rumor has it this also works great with crushed peppermint, might have to attempt that sometime.