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
Truffle Topiary
Prep Time
1 hour
Cook Time
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 foam 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 foam 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.
Nutrition Facts
1 truffle: 83 calories, 4g fat (3g saturated fat), 2mg cholesterol, 7mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 1g protein.
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