The new year is upon us, and with it comes a host of baking possibilities. Truffles are a classic wintertime treat with the power to please candy-lovers and chocoholics alike. With this recipe for marshmallow truffles, you’ll be sure to have a treat you’ll enjoy all year long.
- Electric stand mixer
- double boiler
- 2.5-quart saucepan
- All-Purpose Digital Thermometer & Timer
- Multi-Purpose Scraper
- baking sheet
- parchment paper
- 2 cups Marshmallow Fluffing
- 16 ounces bittersweet chocolate,
- chopped 1/4 cup cocoa powder
- 1/4 cup powdered sugar
Prepare Marshmallow Fluffing according to the recipe or substitute with store-bought marshmallow creme. Bring water to boiling in bottom of a double boiler or saucepan. Remove from heat.
Place chocolate in top of the double boiler or in a heat-safe bowl; place over a pan of water. Heat, stirring often until melted and smooth. Remove from heat; stir in Marshmallow Fluffing. Stir thoroughly to fully combine. Cover with plastic wrap; refrigerate 30 minutes.
Line a baking sheet with parchment paper. Scoop 1 tablespoon of chocolate mixture; roll into a ball; repeat. Place each truffle on baking sheet; refrigerate 30 minutes. Combine cocoa powder and powdered sugar in a small bowl. Roll each truffle in the cocoa powder mixture. Store covered, at room temperature until ready to serve.
Yield: 2 dozen truffles
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