Decadent Truffle Tree
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.
If kitchen is very warm, keep portion of truffle mixture chilled as you shape and roll balls.
This recipe appears in: Candy
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