For an effortless centerpiece, pile truffles in wine goblets that have shimmery holiday ribbon tied to their stems.

Recipe by Oxmoor House January 1996

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Recipe Summary

Yield:
about 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position knife blade in a miniature food processor bowl; add 1/4 cup powdered sugar and coffee granules. Process until mixture resembles a fine powder; set aside.

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  • Melt chocolate in a heavy saucepan over low heat, stirring often. Remove from heat, and cool slightly.

  • Combine reserved powdered sugar mixture, melted chocolate, remaining 3/4 cup powdered sugar, cream cheese, and coconut extract in a medium bowl; beat at medium speed of an electric mixer until smooth. Cover and chill 30 minutes.

  • Shape mixture into 1" balls; roll in desired coatings.

  • Truffle-coating variation: Combine 1 (12-ounce) package semisweet chocolate morsels and 1 1/2 tablespoons shortening in top of a double broiler over hot, not simmering water. Cook until chocolate melts. Dip uncoated trouffles into chocolate mixture, coating completely. Place on wax paper to dry.

  • Place 2 ounces of white chocolate baking squares in top of a double broiler over hot, not simmering water. Cook until white chocolate melts. Cool slightly. Spoon into a small zip-top plastic bag, and seal. Snip a tiny hole in 1 corner of bag. Drizzle white chocolate over chocolate-coated truffles.

Source

Christmas with Southern Living 1996

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