Crisp chocolate truffles
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | (1 jar) marshmallow cream |
| 2 | tablespoons | Butter or margarine |
| 1 | cup | Semisweet chocolate chips |
| 2 | cups | Crisp rice cereal |
| 1 | pack | (14oz) bittersweet chocolate |
| 2 | tablespoons | Vegetable shortening |
| White chocolate chips, | ||
| Optional | ||
Directions
In heavy medium saucepan, combine marshmallow cream, butter and chocolate chips. Cook over low heat until chocolate is melted and mixture is smooth, stirring constantly. Remove from heat.
Stir cereal into hot chocolate mixture, mixing until thoroughly combined. Drop mixture by rounded measuring teaspoons onto waxed paper-lined cookie sheet. Refrigerate about 1 hour, until firm.
In top of double boiler, over hot water, melt bittersweet chocolate and shortening. Dip each chocolate ball in melted chocolate and place on waxed paper-lined cookie sheet. Drizzle with melted white chocolate chips. Refrigerate until firm. To serve, place in small candy paper cups.
Makes about 4½ dozen truffles.
Source: Holiday Baking (Woman's Day Premier Series, Volume IV, Number 4,
: 1994), page 65 (photo page 63)