Copy Cat Creations: Holiday Truffles

Thursday, December 20, 2012

Holiday Truffles

Hi Everyone!! Time for some of the holiday baking posts to begin! I'm so excited to be sharing these Christmas recipes with you. First, here is a fun Christmas picture of the cutest kitten ever!

And yes, there are Happy Birthday presents as well- lots of friends with December birthdays!

Some of them are tried and true while others are brand new! What are all of your plans for the upcoming holidays? Do you have a lot of traveling to do? Well I can guarantee that this is one treat that will travel really well! Danny and I each had lots of goodies to deliver today at our workplace and I can tell you from the feedback I received that these truffles were a huge hit! They were probably one of the easiest recipes that we put together and definitely one of the most favorite. Please feel free to experiment with the chocolates and let me know what you think!

DOUBLE CHOCOLATE TRUFFLES

What you need for the truffles:

8 ounces good semisweet chocolate

8 ounces good bittersweet chocolate

1 can (14 Oz) sweetened condensed milk

1 Tablespoon vanilla extract (you could switch this up for fun and go with mint or maybe almond? Have fun!)

1lb meltable white almond bark (and one teaspoon vegetable shortening)

Red and green crystal sugar or Christmas sprinkles

To make the truffles:

1. Set-up a double boiler and start with the can of sweetened condensed milk.

2. While this is warming, I started my chocolate squares in a microwave safe Pyrex dish- about 1 minute. I felt that giving this a head start really helped with the double boiler technique.

3. Once the chocolates are warm (they won't even really look melted), add them to the already warming sweetened condensed milk.

4. Stir continuously until everything is combined- mixture will have a slight marshmallow texture. Stir in vanilla extract (or whatever you decide to use).

5. Remove from heat, cover and refrigerate for about two hours.

This was after it had chilled for a couple hours.

6. Right before you're ready to pull the mixture out of the fridge, melt your almond bark in a microwave safe container with the teaspoon of shortening. Mix it up about every 40 seconds.