YIELD Makes 1 tree (6 dozen truffles)
Nobody can resist this beautiful centerpiece made of creamy, decadent truffles.
|1‑1/3||cups whipping cream|
|1/4||cup packed brown sugar|
|1/4||cup light rum|
|16||ounces semisweet chocolate, chopped|
|16||ounces milk chocolate, chopped|
|Finely chopped nuts and assorted sprinkles|
|1||(9-inch tall) foam cone|
|About 70 wooden toothpicks|
- Heat cream, sugar, salt, rum and vanilla in medium saucepan over medium heat until sugar is dissolved and mixture is hot. Remove from heat; add chocolates, stirring until melted (return pan to low heat if necessary). Pour into shallow dish. Cover and refrigerate until just firm, about 1 hour.
- Shape about half the mixture into 1-1/4-inch balls. Shape remaining mixture into 3/4-inch balls. Roll balls in nuts and sprinkles. Refrigerate truffles until firm, about 1 hour.
- Cover cone with foil. Starting at bottom of cone, attach larger truffles with toothpicks. Use smaller truffles toward the top of the cone. Refrigerate until serving time.
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