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Truffle Topiary

Reaching new heights in sweetness, this issue's kitchen craft—a richly delicious "tree" created from chocolates—is rooted in old-fashioned generosity. It all started when Elisa shared the candy recipe with us. Last year, she recalled, she used it for Christmas present making. "I wanted to give family and friends something they'd remember," she detailed. "So I whipped up piles of these sw
44 ServingsPrep: 1 hour + standing Cook: 15 min. + chilling

Ingredients

  • 3 packages (12 ounces each) semisweet chocolate chips, divided
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  • 2-1/4 cups sweetened condensed milk, divided
  • 1/2 teaspoon orange extract
  • 1/2 to 1 teaspoon peppermint extract
  • 1/2 teaspoon almond extract
  • 1-1/2 pounds white candy coating, coarsely chopped, divided
  • 1/2 cup ground almonds
  • 12 inch-high Styrofoam cone
  • Miniature silk roses, red, pink and white (tree pictured used approximately 60 roses)

Directions

  • In a microwave-safe bowl, melt one package of chocolate chips. Add
  • 3/4 cup condensed milk; mix well. Stir in orange extract. Cover and
  • chill for 45 minutes or until firm enough to shape. Repeat two more
  • times with remaining chips and milk, adding peppermint extract to
  • one portions and almond extract to the other.
  • Shaping truffles: Shape chilled mixture into 1-in. balls; place on
  • three separate waxed paper-lined baking sheets. Chill 1-2 hours or
  • until firm.
  • Melt 3/4 pound candy coating in a microwave-safe bowl. Dip
  • orange-flavored balls in coating and return to waxed paper to
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2 of 2

Truffle Topiary (continued)

Directions (continued)

  • harden. Melt remaining candy coating and dip balls once more to
  • thoroughly cover. Let harden.
  • Melt chocolate coating in a microwave-safe bowl. Dip
  • peppermint-flavored balls in coating and return to waxed paper to
  • harden.
  • If desired, melt any remaining coating and drizzle over orange-and
  • peppermint-flavored truffles, as shown in photo at left.
  • Roll the almond-flavored truffles in ground almonds.
  • Making the tree: Cover the Styrofoam cone with foil if desired. Using
  • toothpicks, stick one end into each truffle and the other end into
  • the cone, covering entire cone with as many truffles as will fit
  • attractively. Fill gaps between truffles with silk roses.
  • (If necessary, you can attach the rose stems to toothpicks with small
  • pieces of floral or masking tape and insert the toothpicks into the
  • cone.) Editor's Note: White and dark chocolate confectionery coating
  • is found in the baking section of most grocery stores. It is
  • sometimes labeled "almond bark" or "candy coating" and is often sold
  • in bulk packages of 1 to 1-1/2 pounds. It is the product used for
  • dipping chocolate.
  • Crafter's thoughts: —These sweets are perfect for preparing
  • ahead—undipped, they'll stay fresh in the freezer for several
  • months. (Thaw in refrigerator.) —Use toothpicks to dip the
  • candies, then poke the picks into a foam scrap so the truffles'
  • chocolate bottoms dry smoothly. Yield: 44 servings, 3 per serving.
Nutrition Facts: 1 serving (3 each) equals 177 calories, 9 g fat (6 g saturated fat), 5 mg cholesterol, 21 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein.
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