Finely chopped toatsted nuts, toasted coconut, or candy sprinkles
white baking chocolate, melted
Instructions
Line a large baking sheet with waxed paper, butter the paper. Set aside. In a large bowl, combine marshmallow creme, butter,vanilla, and salt. Beat with an electric mixer until smooth. Gradually add the 3 cups powdered sugar, beating until well mixed. Cover and chill about 1 hour or until the mixture is easy to handle.
Lightly dust your hands with additional powdered sugar; shape marshmallow mixture into 1 inch balls, forming the mixture around a nut or dried cherry. Place balls on prepared baking sheet. Cover lightly; freeze fro 20 minutes.
Meanwhile, in a small saucepan, combine semisweet chocolate and shortening. Heat and stir over low heat until melted and smooth. Remove from heat.
Line another large baking dish with waxed paper; set aside. Remove balls, a few at a time from the freezer. Dip balls in chocolate and use a fork to lift the balls out of chocolate, drawing the fork across the lip of the saucepan to remove excess chocolate. Place balls on waxed paper lined baking sheet. Immediately sprinkle tops with finely chopped nuts,coconut or candy sprinkles. Let stand at room temperature about 15 minutes or until completely set. If desired, drizzle truffles with melted white chocolate. Makes about forty truffles.
Originally Submitted
10/9/2011
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