Truffles!!

Now that all the truffles are rolled and dipped and drizzled and wrapped, it’s time to share the recipes.

First, to credit the inspiration: My recipes are adaptations from my Better Homes & Gardens cookbook. But, like most of my culinary masterpieces, I only use the book as a guide and make my own tweaks along the way. (Sometimes this tactic sets me up for failure, sadly.)

Second, a confession: When these are done they look all fancy and pretty and yummy. The drizzle effect makes people think that they also look like those expensive chocolates you get in the fancy shops which equates to difficult-to-make in the minds of some folk. But here’s the thing: These are so simple to make! Really! I think it’s harder to make chocolate chip cookies. But people just rave about these so I keep making them.

[Side note: So, if you’re raving about my truffles to be nice and really don’t like them – STOP! Because I’ll just keep making them for you because I like to make easy things that people love.]

And without any further ado, here are the recipes:

Chocolate Truffles

12 ounces milk chocolate pieces
1/3 cup whipping cream
1/4 teaspoon almond extract
8-12 ounces chocolate pieces (milk or dark)
1 white chocolate candy bar

• In a heavy sauce pan, cook the milk chocolate and whipping cream until it all melts together and is nice and melty (stir often)
• Remove from heat and cool slightly then stir in almond extract
• Mix for a couple of minutes until all smooth and delicious looking
• Cover and cool in refrigerator for about an hour; it should be set but not rock-hard so that you can work it for the next step
• Line a cookie sheet with wax paper
• Shape chocolate mixture into balls with the palm of your hand (up-to 1-inch; I make mine smaller) then place on wax paper
• Freeze balls for about 30 minutes
• When balls are about ready to come out of the freezer, begin melting additional chocolate for dipping (I add a small amount of shortening because someone once told me that helps it harden; I don’t know if that’s true)
• Dip balls into melted chocolate then remove with a fork and slide onto wax paper
• Once dried, drizzle white chocolate on top

Peanut Butter Truffles

1/2 cup peanut butter
3 tablespoons softened butter
1 cup sifted powdered sugar
8-12 ounces white chocolate pieces
1 milk or dark chocolate bar

• Mix peanut butter and butter together until smooth and creamy
• Slowly add in sugar, mixing well
• Shape mixture into balls with the palm of your hand (up-to 1-inch; I make mine smaller) then place on wax paper
• Let balls dry for about 20 minutes
• Melt white chocolate for dipping (I add a small amount of shortening because someone once told me that helps it harden; I don’t know if that’s true)
• Dip balls into melted chocolate then remove with a fork and slide onto wax paper
• Once dried, drizzle milk or dark chocolate on top

Notes:
* I like to change it up sometimes and swap peppermint extract for almond extract then dip in melted peppermint chips to finish. I suppose some sort of butterscotch combo might be nice, too!
* I tend to make these at the same time, starting with the peanut butter ones. That way, I can use the left-over dipping chocolates for drizzling.
* Each batch makes 30-40 truffles.
* Store in a cool, dry place. Or eat really fast and skip the storage!
* Enjoy!!