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Truffle Topiary

Name: Truffle Topiary
Prep time: 60 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 11 dozen.
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 to 1 teaspoon peppermint extract; 1/2 teaspoon almond extract; 3/4 pound white candy coating, coarsely chopped; 3/4 pound dark chocolate candy coating, coarsely chopped; 1/2 cup ground almonds; 1 each 6- and 8-inch Styrofoam cones or a single 12-inch cone

8 reviews

Test Kitchen Approved

Total Time

Prep: 1 hour + standing Cook: 15 min. + chilling

Makes

11 dozen

I wanted to give family and friends something they’d remember, so I whipped up piles of these sweets for everyone. Set them out in a pretty pattern on a cookie tray or turn them into a stunning centerpiece. —Elisa Schmidt, Bethel Park, Pennsylvania

Truffle Topiary Recipe photo by Taste of Home

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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 to 1 teaspoon peppermint extract
1/2 teaspoon almond extract
3/4 pound white candy coating, coarsely chopped
3/4 pound dark chocolate candy coating, coarsely chopped
1/2 cup ground almonds
1 each 6- and 8-inch Styrofoam cones or a single 12-inch cone

Directions

In a microwave-safe bowl, melt 1 pkg. of chocolate chips. Add 3/4 cup condensed milk; mix well. Stir in orange extract. Cover and chill until firm enough to shape, about 45 minutes. Repeat 2 more times with remaining chips and milk, adding peppermint extract to 1 portion and almond extract to the other.
Shaping truffles: Shape chilled mixture into 1-in. balls; place on 3 separate waxed paper-lined baking sheets. Chill 1-2 hours or until firm.
Melt white candy coating in a microwave-safe bowl. Dip orange-flavored balls in coating and return to waxed paper to harden. Melt remaining white candy coating again and dip balls once more to thoroughly cover. Let harden.
Melt chocolate candy coating in a microwave-safe bowl. Dip peppermint-flavored balls in coating and return to waxed paper to harden.
Roll the almond-flavored truffles in ground almonds.
Making the tree: Brush the Styrofoam cones with remaining chocolate if desired. Using toothpicks, stick 1 end into each truffle and the other end into the cone, covering entire cone with truffles.

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.

Nutrition Facts

1 truffle: 83 calories, 4g fat (3g saturated fat), 2mg cholesterol, 7mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 1g protein.

Truffle Topiary

Total Time

Makes

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Ingredients

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