- 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
- 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.) Yield: 44 servings, 3 per serving.
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 aheadundipped, 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.
Nutritional 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.