If you remember for the Holidays I made some truffles and my adventure to find truffle molds. I’m finally getting around to posting how I made them.
- 3.5 cups powdered sugar
- 8 ounces softened cream cheese
- 4 ounces unsweetened chocolate
- 1/2 cup cocoa powder, for rolling
- 1 table spoon each of Irish Cream, Kahlua, Chambord, Orange Emulsion (or orange liquor)
In a large bowl, I combined the softened cream cheese and powdered sugar. Beat mixture on medium for a few minutes until mixed.
I choped chocolate into small pieces and heat over the stove using a double boiler. I used a bowl on top of a pan since I don’t have a double boiler.
I combined the melted chocolate with the powdered sugar and cream cheese mixture. Making sure to scrape the sides of the bowl.
I split the mixture into four parts. Then I added a table spoon of a flavor to each of the parts. Then I put each of the containers in the fridge and let them set.
Once the filling was set I grabbed my melon-baller and started making balls. I got chocolate all over my hands. Here’s something I learned, use some of that cocoa on the tips of your fingers, it will help the chocolate from melting all over, and only use the tips of the fingers to form the balls.
And then I dipped them in melted chocolate. This batch wasn’t the prettiest of the batches. They kind of looked a little odd. But they tasted good.
Then I found the candy molds. And it got easier. I took the melted chocolate and filled the molds and then spread the chocolate up the sides. I stuck them in the fridge.
Once solid I then took some of the chocolate filling into the center. Then capped the top off with chocolate, and popped them back into the fridge to harden.
The finished product.
I still have a bit of the filling left. I am going to try to dip them in chocolate. Do you make any candies? What works for you or what doesn’t? I’d love to hear from you guys!