Display this fanciful tree as an edible centerpiece. For a quick alternative, buy commercial truffles and top the tree with a star ornament or fabric bow.

Recipe by Oxmoor House January 1995

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Recipe Summary

Yield:
about 5 dozen truffles
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine whipping cream and coffee granules in a large saucepan; bring to a simmer over medium heat. Remove from heat and add chopped chocolate; let stand 3 minutes. Stir gently until chocolate melts completely.

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  • Pour mixture into an ungreased 13" x 9" x 2" pan. Let cool to room temperature (about 1 hour). Cover and chill 1 1/2 hours or until firm.

  • Shape mixture into 1 1/4" balls, using a small cookie scoop. Place balls on a wax paper-lined jellyroll pan. Cover and chill until firm.

  • Roll balls in desired coatings. Lightly dust foam cone with cocoa, coating completely. Using small wooden picks, attach truffles to cone, one at a time, starting at base of cone and working in circular rows, covering cone completely.

  • Attach Dark Chocolate Bow strips with a wooden pick to top of tree; top with assembled Dark Chocolate Bow. Cover and chill until ready to serve. Use small tongs to remove truffles from tree, if desired.

Source

Christmas with Southern Living 1995

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