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Instructions |
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Combine everything but the dipping chocolate and
mix well. Cover and refrigerate overnight. Roll
into balls about the size of a large marble and
place onto parchment or wax lined baking sheets
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Place into fridge while you melt the chocolate.
Working in batches of about a dozen at a time,
leave remaining balls in the fridge. Drop balls
one at a time into the melted chocolate and
toss with a fork. Lift out, letting excess
chocolate drain off.
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Dipping chocolate-
I prefer using a double boiler method.
Old school-
Combine 2/3 cup grated cooking paraffin (like
gulf wax) with one (12 oz) pkg of semi sweet
chocolate chips, instead of the candy bark.
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Almond Joy Truffles-
Omit chopped pecans/walnuts and add one (8 oz)
package of slivered almonds to the dough. May also
use some crushed to garnish the tops.
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| Serving
Suggestions |
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Variations- (instead of or in addition nuts) try chopped raisins, dates, dried plums or other chopped dried fruit.
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Originally Submitted
10/18/2016
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