Today I was busy making truffles with a friend. We had a wonderful time chatting away a mile a minute, sharing life stories and adventures, learning from one another as we were stirring, dipping and sampling the sweet confections. The recipe is one I adapted from an old favorite and I must say that I’m glad we weren’t making them for ourselves because it would be sure to add an extra couple pounds where we would rather not have them.
I thought I would share my recipe here with you since chocolate and truffles are some of my favorite simple pleasures.
In a double boiler melt the chocolate chips. Add cream cheese and Andes mints and beat with a hand held mixer until smooth and creamy. The mixture will be very soft. With a rounded TBSP. scoop up the truffles mixture, leveling the top and drop onto parchment paper. You should have nice rounded mounds. When you have finished put them in the freezer until they are nice and hard. Meanwhile in the double boiler melt the chocolate bark and the unsweetened chocolate. Stick a toothpick in the bottom of the truffle and dip in the melted chocolate and then let the excess chocolate drip back into your pot. You can then slip of the truffle easily with a fork and place it on parchment paper to harden. *For the drizzle melt your white chocolate and place in a disposable cake decorating bag and have fun decorating your truffles. (I used a #2 writing tip.)
* I just added the white chocolate to my scraped but not washed pot to get the lighter brown chocolate look. You can use dark unsweetened or semisweet chocolate to get the darker drizzle.
For variations to this recipe you can omit the Andes mints and add different flavors like 2-3 tbsp instant coffee or 3-4 tbsp peanut butter.
Brew your favorite cup of coffee and savor well…