Tuesday, December 28, 2010

Truffles Made Easy!

These are a delectable truffle that are so easy to make. I always love eating truffles and thought them to be a gourmet delicacy and way too far out of my cooking ability. Little did I realize how many easy variations there are out there and how easy they are to make.

We made them for some small gifts to give to friends. They were a real hit and were also great at our Christmas parties.

Here are some great variations you can use for your next gathering...New Year's Eve party....foo-foo luncheon!

I have posted 3 different variations for you of truffles fillings you can make. With each truffle recipe, you would dip the formed truffle ball in melted almond bark. You can do white or chocolate. Both are great tasting and make a beautiful presentation for your truffle.

Truffle One (Oreo):
Blend 1 package of Oreo cookies in your Bosch blender till crumbs. Pour crumbs and 1 8 oz. package of softened cream cheese, and 1 tsp. vanilla into your Bosch mixer. Mix well and form into small balls.

Truffle Two (cookie dough):
from Taste of Homes
1/2 cup butter softened
3/4 cup packed brown sugar
1 tsp vanilla extract
2 cups flour
1 can sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts

Mix well in bosch bowl. Makes about 5 1/2 dozen

Truffle Three (pumpkin cookie):
Process cooked pumpkin cookie recipe (see below)
1 # cookies
1 8 oz. cream softened cheese
Use your bosch food processor to mix well and then form into balls.
This was an earlier post of these pumpkin cookies. Simply use the same cookie and make them into truffles. Delicious!
from "Delicious Meets Nutritious" (click here to learn more)
1 15 oz can pumpkin puree
4 eggs
1/2 cup butter, melted
1 1/2 cup Xagave
1 tsp vanilla
3 1/2 cup pastry flour
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground cloves
2 cups milk chocolate chips
1-2 cups rolled oats (optional)
Mix pumpkin, eggs, butter, Xagave, and vanilla with Bosch bowl using the cookie paddles. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and mix with pumpkin mixture. Add chocolate chips and oats. Scoop about 6 cookies per cookie sheet, leaving 2 to 3 inches between cookies. Bake 325 degrees for 18 minutes or until toothpick inserted comes out clean.

After you have chosen/mixed the truffles, form them into small balls and place on your stainless steel cookie sheet. Freeze the truffle balls for at least one hour. Remove from freezer and dip in melted almond bark. We found that we would place the truffle on a fork and it would drip the excess almond bark off nicely. Place back on the cookie sheet. When the cookie sheet is full, put in the freezer to harden. We simply made a bunch of them and kept them in the freezer as we 'needed' them for our parties or gifts.

They have been a real hit this year. Enjoy.

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