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So delicious. Sweet and salty all at the same time.
Combine crushed pretzels with 1 cup crunchy peanut butter. Chill about 15 minutes.
Roll mixture into about 40 balls (teaspoon sized). Place on cookie sheet covered with waxed paper. Refrigerate until firm (1 hour)
Dip or roll in melted chocolate. Refrigerate until chocolate is set.
Store in airtight container in refrigerator up to several weeks.
Great treat for Easter! So yummy.
You can make these with white chocolate or milk chocolate, so good!
By dorothy wedenoja from New Creek, WV
Chop the chocolate into small, even pieces and place it in a medium heat-safe bowl. Place the cream in a small saucepan over medium-high heat and bring it to a simmer, but do not allow it to boil.
Once the cream is simmering, pour the hot cream over the chopped chocolate. Gently whisk it together until the chocolate melts and you have a smooth, shiny chocolate liquid - this is your ganache. Add the softened butter, the orange zest, and the cranberry sauce or jelly, and whisk until they are incorporated. Press a layer of cling wrap on top of the ganache and chill until it is firm enough to roll, about 4 hours or overnight.
Once the ganache has firmed up, use a small candy scoop or a teaspoon to form it into small balls, and place the balls on a foil or waxed paper-lined baking sheet. Return the balls to the refrigerator while you prepare the dipping chocolate.
Place the chocolate candy coating in a microwave-safe bowl and microwave it until melted, stirring after every 45 seconds to prevent overheating.
Once the coating is melted and smooth, use two forks or dipping tools to dip the truffle balls one by one. After submerging a truffle in the coating, tap the fork against the bowl and drag the bottom across the lip of the bowl to remove excess chocolate. Replace the truffle on the lined baking sheet, and repeat until all truffles are coated. If desired, top the truffles with a sprinkling of chopped pecans while the chocolate is still wet.
Place the truffles in the refrigerator to set the chocolate, for about 15 minutes. Once set, they can be served immediately, or stored in an airtight container in the refrigerator for up to a week. Cranberry Truffles have the best taste and texture when allowed to sit at room temperature for 20 minutes before serving.
By Jodi from Aurora, CO
These make a nice gift and the recipe makes a lot if you make them smaller than the recipe says. Also they do not have to be refrigerated after they are set. I mailed a box of them to Kansas from CA. And they were just fine. I did call the Philadelphia company and asked first and their answer was: "The truffles do not need to be kept in the refrigerator."
Melt 8 chocolate squares as directed on package. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.
Shape into 36 balls (I made them smaller, about 80) Place on waxed paper-covered baking sheet.
Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate 1 hour.
This recipe makes 3 dozen or 18 servings, 2 truffles each.
Source: Recipe was on the inside of the cream cheese box
By Vi Johnson from Moorpark, CA
Chocolate Truffles Recipe. In 2 qt. saucepan over medium heat, heat cream to simmering. Remove from heat. Add chocolate chips; stir with wire whisk until melted and smooth. . .
This is a fast and easy recipe. Tastes great too.
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I have lost a recipe I had for chocolate truffles made using sweetened condensed milk and chocolate chips. You use the microwave to melt them together, then add other ingredients. If this sounds familiar to anyone, I would appreciate any help with this.
I believe it came from a magazine insert/advertisement about 15 or 20 years ago. These were the easiest and best tasting truffles I had ever made. I have tried to recreate it from memory, but that just isn't what it used to be!
By Melody Bressler-Hay from Oak Ridge, TN
recipeland.com/recipe/v/Magic-Truffles-27025 You can also type in "Truffles with condensed milk" on google, and it brings up a lot of recipes. Most of them are about the same, give or take things like pecans, vanilla or other flavoring. Hope this helps. They sound wonderful. I may have to make a batch myself.
Easy Chocolate Truffles
Easy Chocolate Truffles are made with 3 ingredients and optional coatings.
3 cups (18 ounce bag) semi-sweet chocolate chips
1 - 14 ounce can sweetened condensed milk
1 tablespoon vanilla extract
Nonpareils like colored sprinkles or chocolate jimmies
Lighly toasted nuts (pecans, hazelnuts, walnuts, etc.), finely chopped
Melt chips with sweetened condensed milk. Remove from heat, stir in vanilla. Pour into a bowl, cover and chill until firm. About 2 to 3 hours. Shape into 1-inch balls, roll in coating. Store in refrigerator.
1 can sweetened condensed milk
1 T butter
1/2 c chocolate chips
Cook on med-high til chips are melted, stirring constantly. Turn heat down to med...cook stirring constantly til mixture turns a dark color and easily pulls away from the sides of the pan as you stir. Pour into bowl and allow to cool completely at room temp. Form into 1 inch balls then roll in chocolate sprinkles (or coating of your choice). Store at room temp. If stored in the refirgerator it will harden.
Nanaroo are you in Oklahoma? That exact recipe was just in our newspaper this morning. Only they are called Brigadeiros & are a popular candy from Brazil. When I read the recipe I decided I can't wait to make it with my kids, when I saw this question, I got on here to post the recipe but you beat me to it! LOL Have you tried it? It sounds delicious & very simple!
Might I also add that at anytime when I am looking for a recipe, I got to Food.com (used to be different name) it's a great recipe finder! If you wanna make cookies but don't have a certain ingredient, you can filter your recipes to add or take away an ingredient, I've almost never been disappointed with their recipes!
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Several years ago, in a magazine, I found a recipe for a quick and easy way to make chocolate truffles. I think it was similar to the microwave fudge recipe, but was a bit different. Truffles could be made with or without liqueurs and there were also several "coatings" you could roll the truffles in to finish them off for presentation and to differentiate the various flavors. After moving, my recipe has disappeared and I would like to make the truffles for holiday parties and gifts this year. Can anyone help? Thanks in advance to all you "sweet-tooths" out there.
Melody from Richland (Tri-Cities) WA
I went to www.allrecipes.com and found this for you. Hope this helps.
Easy Chocolate Truffles
One basic recipe with a variety of liqueurs and coatings
to choose from. Makes 4 dozen balls (48 servings).
Printed from Allrecipes, Submitted by USA WEEKEND columnist Pam Anderson
Can be refrigerated in an airtight
container up to 5 days or frozen up to 1 month. Before serving,
let stand at room temperature to soften slightly.
ALL RIGHTS RESERVED Copyright © 2005
This recipe was originally featured in the USA WEEKEND
article Easy Open House on December 12, 2004.
Find the Perfect Recipe from Pam Anderson.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All
I am an independent Watkins associate, and we have a great recipe for Chocolate Truffles:
Melt chocolate in microwave on high for 60 seconds. Stir and continue cooking on high for another 30 seconds or until completely melted.
Beat cream cheese until smooth. Add powdered sugar and continue beating until well-blended. Stir in chocolate, vanilla, and extracts. Refrigerate for 2 hours or until firm. Shape into 1-inch balls. Roll in cocoa, sugar, nuts, etc. or dip in melted chocolate. Store in refrigerator. Makes approximately 3 dozen truffles.
Try this: Use white chocolate in place of the semi-sweet and follow same directions or use white chocolate for dipping.
Hope this helps!
By Trudy Powell