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Truffles: Holiday Truffles




Source of Recipe


TOH


List of Ingredients





3 packages (12 ounces each) semisweet chocolate chips, divided
2-1/4 cups sweetened condensed milk, divided
1/2 teaspoon orange extract
1/2 teaspoon peppermint extract
1/2 teaspoon almond extract
1-1/2 pounds white candy coating, melted
3/4 pound dark chocolate candy coating, melted
1/3 cup crushed peppermint candies
1/2 cup ground almonds
1/3 cup flaked coconut
Paste food coloring, optional


Recipe




In a microwave-safe bowl, melt one package of chips; stir until smooth. Add 3/4 cup milk and mix well. Stir in orange extract. Repeat twice, adding peppermint extract to one portion and almond extract to the other.

Cover and refrigerate for 45 minutes or until firm enough to shape into 1-in. balls.

Place on three separate waxed paper-lined baking sheets. Chill for 1-2 hours or until firm.

Dip orange-flavored truffles twice in white candy coating; allow excess to drip off. Place on waxed paper; let stand until set.

Dip peppermint-flavored truffles in dark chocolate coating; allow excess to drip off. Sprinkle with peppermint candies.

Dip almond-flavored truffles in dark chocolate; allow excess to drip off. Sprinkle with almonds or coconut. Tint white coating with food coloring; drizzle over white truffles if desired.


Yield: About 7 Dozen.

Originally published as Holiday Truffles in Country Woman Christmas Annual 2003, p23