Simply Sweet Home

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Monday, November 29, 2010

Easy Chocolate Truffles

If you like chocolate truffles, you are going to love this post!  As much as I love truffles, I don't really love their price!  So a couple of weeks ago I got inspired to invent this great recipe.  I'm not going to say that they're as good as Lindor's, but they are tasty and cheap alternative!

This was just a trial run so as you can see they're not as beautiful as I would like! (ie - I didn't chill them long enough before dipping, and they started to melt on me.)  But the taste is incredible! So I just adjusted the freeze time for you, and voila!

The secret ingredients to this cheap alternative are brownie mix (one box will make about 3 batches or so!), and mayonnaise.  (Yes, you read that right! Mayonnaise!)  I started out adding water and oil to brownie mix, and it just didn't taste right.  Then I remembered that a Wise Man, who I affectionately call My Dad, once told me that you could substitute mayonnaise in the place of egg (because the mayonnaise contains eggs).  So I tried this, and I was amazed at the change!  You can't taste the mayonnaise itself, but it does give the brownie batter it's proper taste and consistency that you usually get with eggs. And thus, it's a big key to these semi-homemade truffles!   Hope you enjoy the recipe!


Recipe for Easy Chocolate Truffles:


Ingredients:
1 1/2 cups brownie mix (I used Betty Crocker Original Supreme)
2 tablespoons oil
2 tablespoons water
2 teaspoons mayonnaise
2 or 3 squares of almond bark (or chocolate chips)
candy sprinkles (optional)

Directions:  Measure out your brownie mix and place in a bowl.  Add water, oil, and mayo.  Mix well.  Batter should be extra stick, so that you can roll it into balls. (If it doesn't appear thick enough, add extra batter.  If it's too thick, add a very small amount of water.)  If the batter seems too sticky for rolling, you can place the batter in the refrigerator for a few minutes before rolling. 

This recipe should make 12 truffles, measuring 1 1/2 inches wide, or 18 truffles measuring a inch wide.  After you've rolled the batter into balls, place them on a plate lined with wax paper or parchment paper.  Chill in the freezer for a few hours or overnight.  (Note: If you don't let them chill long enough they will start to lose their shape and melt when they are dipped in the chocolate.)

When you're ready to dip the truffles, melt the your almond bark or chocolate chips.  To do this, just place the chocolate in a microwave safe bowl  and heat it for a minute or so.  Very Important: Check it every 15 seconds and stir to prevent scorching.  (Note: If the chocolate starts to harden during the dipping process, simply reheat again in 15 second increments.) 

To dip your balls, you can use a couple of different methods:  You may use a candy dipper to dip the balls.  Or you may also place them on a spoon if you don't have a candy dipper.

My favorite dipping method is the toothpick method.  Before freezing your balls, just poke each one with a toothpick.  (Sticking them with the toothpicks before chilling will prevent the balls from falling off the toothpick once the balls are dipped.)  The only downside to this method is that there will be a hole when you take the toothpick, but you can get rid of this by simply spooning a tiny amount of melted chocolate over the balls.

To decorate the truffles, you may either place the sprinkles in the bowl and dip them or you can pour the sprinkles over the top of them.  Just make sure that you do the sprinkles immediately after the truffle has been dipped in the chocolate, because it will harden in seconds and the sprinkles won't stick after that.

Place on a tray to serve to your party guests, or place in a cute candy bag or box to give as gifts.




I'm linking this up for this week's parties and  The Holiday Recipe Exchange at Food, Fun and Fotos.

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