3/4 cup Heavy Whipping Cream
plastic gloves for food use
Various Colors of Candy Melts
2 tablespoons of Vegetable Shortening
Sprinkles, Sanding Sugar, decor for tops
pot and bring it to a boil over medium heat.
Let them stand for about 1 minute.
Make sure they are completely blended. If they aren't, you
will have an unmelted chip in your truffle, so this needs to be smooth.
Let the mix chill in the fridge until thick, which takes 2-3 hours,
or at room temperature overnight.
that will fit in your freezer. Use 2 pans if needed.
Line the bottom of the pan with wax paper or parchment paper.
Freeze the scoops of truffle cream.
When they are solid, take one pan out at a time and using
the plastic gloves, begin to roll into balls (like in the pic).
Return them to the freezer. Roll all of the truffles into the
round balls before going on. You are getting them ready
to be dipped in the candy melts. The truffles will get soft
while you are rolling them, and they must be solidly frozen
before going to the next step.
over low heat.
vegetable shortening. This will make the candy melts a
little thinner and easier to cover the truffles. Start with 1 tablespoon
first, and check the consistency. You want it a little
thicker than melted chocolate.
dipping. Dip one at a time. If you dip more than one
at a time, the truffles will start to melt while sitting in the
melted candy melts.
You can use a candy dipping spoon or a fork.
so that the excess candy melt will drop back into the pot.
sprinkles or sanding sugar, or however you want.
Remember that the melts set up quickly.
After all the truffles are dipped and decorated, keep in the
fridge to avoid melting or stickiness.
and if you have any questions about this recipe, please contact me
at email@example.com or leave a comment below.
Have a Happy Spring!