Decorating and entertaining for special occasions gives me great joy. I love to share some of my more creative ideas.
Chocolate Candy Treats
Many years ago, my cousin made these little chocolate candy delights for Christmas. They are very sweet and were served with the dessert, espresso, and cordial course of our big Italian family meal.
We all inhaled them.
The chocolates are simple to make and look great on a plate in assorted mini cupcake holders. They make a great hostess gift and also look great nestled in a plate of assorted cookies.
Why Do I Call Them Dark Chocolate "Erzatz" Truffles?
These are little different than a truffle. They are more like the truffle without the shell.
First Steps for Melting Chocolate
- In order to keep the mixture from burning, melt the candy in a double boiler.
- If you don't have a double boiler set a smaller pot inside a larger pot of water. I used a 3-quart pot inside a 4 quart. A 2-quart and 3-quart would also work.
- Be careful to only put an inch or so of water in the larger pot. You don't want it to boil up and splash and burn you. You just want to keep the upper pot from touching the heat source directly.
- Also, use a long-handled cooking spoon, rather than a short-handled tablespoon. This will keep your arms from being burned from any escaping steam.
Chocolate Ersatz Truffles
These are super easy. The total time includes chill time.
I would suggest an adult do the cooking. But rolling the candies and decorating is something you can do with your children.
|Cook time||Ready in||Yields|
18 (2 truffles per person)
- 12 ounces chocolate morsels (dark or milk chocolate—your preference)
- 14 ounces sweetened condensed milk
- Assortment of toppings (see suggestions)
- Mini cupcake liners
- Pour the condensed milk into the top pot. Stir in in the dark chocolate morsels. Cover.
- Set the stove on high, but watch the pot for a while. You don't want it so hot that the water in bottom pot boils over. Adjust as necessary.
- Stir occasionally. Really. You don't have to stand over it.
- When all the chips are melted and the mixture is smooth. Remove it from the heat. Let it cool for about 10 minutes and then put the covered pot in the refrigerator until it is cold after about 1/2 hour.
Take Chilled Mixture Out of the Refrigerator
- Scoop about a heaping teaspoon of the mixture out and roll it between your hands into approximately 1-inch balls.
If the balls start to melt into blobs and lose shape, then the mixture isn't cold enough. Try also chilling the plate you are putting them on.
The Trimmings: Now the Creative Fun
Finishing Touches—The Fun Part!
- Roll the balls of chocolate in your choice of colored nonpareils, sprinkles, chopped nuts, confectioner's sugar, or cocoa, shredded coconut, or top with a nut. (See the whole list of suggestions below.)
- Place in mini cupcake liners. They add color, give a finished look, and keep the toppings from rubbing against each other.
These will keep stored in a refrigerator for 2 days.
The Suggestions for Making Your Truffles Different Are Endless. Here's a List of a Few:
First, it really is your choice of dark chocolate, milk chocolate or white chocolate chips.
Then, you could also add flavors to the chocolate: mint, orange, or rum extract are good choices.
A big plate of assorted toppings in bright muffin liners makes a great presentation.
- Chopped nuts: walnuts, peanuts, almonds, hazelnuts, or pistachios. Can you think of more?
- Confectioners sugar or colored sugar crystals.
- Sprinkles of any color. Try making some white chocolate truffles with chocolate sprinkles.
- Peanut butter—Yes, oh yum. Make a small ball of peanut butter and then cover it with the chocolate mixture. Roll in chopped peanuts or not.
- White Chocolate and Dark Chocolate - Take a piece of each and roll them into a marbelized ball.
- Put a piece of nut inside or put a piece of nut on top.
- Cocoa powder: If it's unsweetened it makes it more dark chocolate tasting. Yum. Or roll a white chocolate truffle in cocoa powder.
For a Great Gift Presentation
© 2011 Ellen Gregory
Chocolate Lovers of the World Weigh In
deforst on April 11, 2013:
I didn't realise truffles could be so easy and look so delicious! Thank you for enlightening me, I will be making my own truffles very soon!
Wedding Mom on February 16, 2013:
The truffles look delicious. Thanks for sharing the recipe.
Itaya Lightbourne from Topeka, KS on September 12, 2012:
Very pretty truffles!
Mary Crowther from Havre de Grace on September 11, 2012:
They look so delicious and a lovely presentation!
flycatcherrr on September 11, 2012:
You're right, trimming the truffles is the fun bit - and this recipe really is about as easy as making truffles can get, I've got to try it soon!
Rosaquid on September 11, 2012:
How much simpler could these wonderful candies be to make? I'll be trying them soon. YUM! Thanks!
laughingapple on September 11, 2012:
Looks great. I only ever made ganache style but I am going to try this out.
beaworkathomemom on April 13, 2012:
anonymous on March 07, 2012:
I love anything chocolate--we make fudge with a recipe similar to this. Can't wait to try these truffles!
Kim from Yonkers, NY on January 27, 2012:
mmmmmmmm Truffles. I Love Godiva but would love to try some of these
(another included in Food section of fave lenses lens
julieannbrady on December 09, 2011:
Aside from loving cream cheese, I also love dark chocolate ... and surely can't resist truffles.
JoshK47 on December 01, 2011:
Mmm... I love truffles. Thanks for sharing - if only you could have shared through the screen!
Ellen Gregory (author) from Connecticut, USA on November 19, 2011:
@Kailua-KonaGirl: yes! I mean dark chocolate morsels. Thank you for calling that to my attention. I cloned this recipe from my White Chocolate Eyeballs lens. They are very similar.
KonaGirl from New York on November 19, 2011:
These sound wonderful and I want to give it a try to make them. In your directions you state,"Stir in in the white chocolate morsels". I am assuming you meant dark chocolate and that you don't mean both. When I do get around to it, I'll let you know how they turned out.
anonymous on October 09, 2011:
I can see why these little delights were inhaled by everyone, they sound like a wonderful treat with espresso, perfect. Funny I just visited your Halloween eyeballs lens and they I come here to elegance, sweet!