Basic Truffle Recipe

Everyone loves truffles.  The trouble with truffles is they are rarely shelf stable.
When heavy cream and butter is used, they need to be refrigerated until used.

The following recipe is very rich and may be stored at room temperature.

1 lb Merckens wafers
1  14oz can sweetened condensed milk
Oil flavoring to taste if desired
1 lb Merckens wafers for dipping
Assorted toppings such as jimmies, nuts, coconut non-parriells etc…

*Melt 1 lb Merckens wafers in a plastic bowl in the microwave on medium heat for 30 seconds intervals until melted.  (see basic melting instructions for more detail)
*Stir in sweetened condensed milk until smooth.
*Stir in several drops of Lorann oil flavoring if desired.  Some flavors are more intense than others.  Start with 2 or 3 drops and taste.  You can always add more.
*Chill 2 hours then shape into 1 inch balls.  A melon baller or cookie scoop will help.
*Melt chocolate wafers and dip truffle balls using a dipping tool or carving fork.  Shake off excess chocolate against the side of the bowl and place on waxed paper.
*Decorate as desired and place in freezer for 3-5 minutes or until set.
*Place each truffle into a candy cup and store at room temperature until serving

This recipe makes about 5 dozen truffles

Store in an airtight container at room temperature for up to one month.

Comments are closed.