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Archive for February, 2012

Our February MOPS creative activity was coating/decorating truffles.  We made a bag for ourselves and a bag to give as a gift.  Each bag had 10-2 of each flavor.  Our steering team each made 6 dozen balls and brought them frozen to our meeting.  Then we handed them out on wax papered trays and everyone started decorating- all we had to do was melt the chocolate coatings in the microwave.  Then we waited for the chocolate to set up and bagged them.  Bags were donated from a local flower and candy shop, but I think there were decent valentines themed ones at the dollar store (= inexpensive!)

If you have a particularly soft or sticky truffle, get those done first before they have much time to thaw.  Also, if you’re using the powdered sugar or sweetened cocoa as a cover, be aware they then squish in your bags… Maybe put them in a separate bag?  I think that was the big fail of this project.  And make sure your candy bags are big enough to comfortably hold all those truffles!

Here’s how they turned out- thanks Rachel for sharing the pics!

        

The following is copied and pasted from my handout.  I spread it into 2 pages-  a directions page and a recipe page.

Coating options:

Powdered sugar or sweetened cocoa– roll truffle in the bowl to coat

Almond bark or candy melts– melt at short intervals in the microwave (or double boiler), stirring as it melts.  Use a fork or toothpick to dip the balls into the chocolate to cover.  Shake off excess/let it drip off, then put it on a piece of wax paper to let the coating set.  It can go in the fridge or freezer to set more quickly.

Leave the toothpick IN for less mess.  remove it after the chocolate sets up.  You can also use a spoon or try 2 popsicle sticks.  Whatever works best for you.

*you can also use chocolate/white chips and add a bit of shortening to help it “flow”.  DON’T add water- it can cause the chocolate to “seize”

Add garnishes before the chocolate sets.  Sprinkles, colored sugar, cookie or graham cracker crumbs, orange zest, etc

“Pipe” on swirls, flowers, leaves, dots, etc. of melted chocolate/almond bark With cake decorating bags or squeeze bottles.  Put melted chocolate in the bags as you would frosting/icing.  If it cools and needs to be re-melted, make sure to take off any metal tips before putting it in the microwave, and heat carefully/slowly to prevent overheating the bag or container.  You can also use a baggie and cut off the corner if you don’t have cake decorating supplies, or just drizzle another color chocolate with a spoon.

Recipes:  Here’s the quick version of each, a few have some modifications.  Follow the link for complete/original recipes.

Cookie dough trufflescream 1/2 c softened butter and 3/4 c packed brown sugar until light and fluffy.  add 1 t vanilla.  gradually add 2 c flour and 1 can (14 oz) sweetened condensed milk- alternating and beating well after each addition.  Stir in 1/2 c mini chocolate chips and 1/2 c chopped walnuts.  Shape into 1″ balls and freeze.  Coat.  5 1/2 dozen

Cake balls bake a cake mix as usual.  After cooling about 10 min, dump cake into large bowl, break up into chunks to cool.  after 1/2 hr, dump in 1 can of frosting (any flavor).  Mix completely, cover and cool 2-3 hrs or overnight.  Roll into 1″ balls, chill several hours.   Coat.

Lemon White chocolate truffles– makes about 2 dozen

Melt 5 tablespoons of unsalted butter and 1 c white chocolate, and 3 Tablespoons of heavy cream in the microwave or in a double boiler.  Stir until smooth.  Add a pinch of salt and 1 teaspoon of lemon extract.  Cover with plastic wrap and chill for 2 hours in the fridge.  It should be handle-able then.  Form it into 1 inch balls and freeze.  Coat.

Peppermint patties– one batch of this recipe should make the 6 dozen.  A can of sweetened condensed milk, 1 Tablespoon of peppermint flavoring, and 6 cups of powdered sugar, mix/knead it, then roll it into balls and pop it in the freezer.  Coat.

Oreo balls– 1 package of double stuffed ores (or fakes) and 4 to 8 oz of cream cheese.  Chop of the oreos fine- a food processor makes quick work of it.  Mash the softened cream cheese and oreos until well combined.  Roll into 1″ balls and freeze.  3 dozen (I think)

Some bonus recipes (we only made the first 5 for our decorating day)

chocolate cream cheese balls– this recipe makes 36.  These are a tad messier to roll.  I kept a light coating of oil on my hands and that worked for me to form them.  It’s just 8 oz of cream cheese, softened, and then you add 8 oz of melted chocolate chips.  Chill in the fridge for an hour or so, then form into balls and freeze.  Coat

chocolate orange truffles 2 c crushed vanilla wafer cookies, 2 c powdered sugar, 1/2 c cornstarch, 1/2 c butter (melted and cooled), 1/2 c orange juice concentrate, thawed, 1 teaspoon vanilla, and a dash of ginger (not a big deal if you don’t have it- just skip).  Mix it all, chill an hour, roll into 1″ balls and freezer.  It’s supposed to make 4-5 dozen.

Butterfinger balls– 1 pound of candy corn melted in the microwave and add 1 c peanut butter.  When it’s cool enough to handle, form it into balls and pop it in the freezer.  Not certain how many balls this would make… I’m sure at least 2 dozen, maybe 3… I’ve never actually made them into balls, just bars.

More to try at our pinterest “candy” board if you’re looking for ideas!

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