Sunday, December 23, 2012

White Christmas Truffles

All too often we all get wrapped up in the commercialization of Christmas and forget about the wonderful gifts that come straight out of our kitchens. I know for my family  and me, homemade gifts extend an even warmer thoughtfulness and a deeper level of appreciation than most gifts that can be purchased from a store. Part of my Christmas tradition is making candy. Traditional candies coming from our kitchen include walnut fudge, chocolate dipped pretzels and peppermint bark. I also throw in other baked goods including cookies and breads. This recipe was actually born out of a mistake in which some cheesecake fudge did not set up firm enough and I suddenly was left wondering what to I grabbed some powdered sugar and rolled them into cheesecake truffles. Everyone I gave them to loved them! So I took the newly morphed recipe and created the White Christmas Truffles. This recipe is very versatile. Be warned though....they are rich and addictive!

1 1/2 Tablespoons Butter
14 ounces Sweetened Condensed Milk
3 Cups Semi-Sweet Chocolate Chips
1/8 teaspoon Salt
3 ounces Instant Chocolate Pudding Mix
10 1/2 ounces Marshmallow Fluff
1 Cup White Chocolate Chips

1. In a large pot over medium low heat, combine butter, milk, semi-sweet chocolate, and salt. Stir continuously until melted and smooth.
2. Add pudding mix and continue to stir constantly for 3 minutes to allow the pudding to dissolve into the chocolate.
3. Add the marshmallow fluff and stir until the ribbons of white disappear and the entire mixture is consistently smooth and brown.
4. Carefully pour the mixture into a 9x9 dish lined with wax paper. Place in the refrigerator for at least 2 hours. They have to become completely cooled and set in order to roll. The timing will differ based on your refrigerator setting. I have actually allowed them to cool overnight and had great success.
5. In a food processor, grind the white chocolate chips until flaky. Pour into a shallow dish.
6. Once the chocolate mixture has finished cooling in the fridge, remove and scoop teaspoon sized pieces and roll between your hands into a ball. You will want to work fast as to not melt the truffle with the heat from your hand. Roll the truffles in the flaked white chocolate.
7. Arrange the rolled truffles on at cookie sheet and place in the freezer for 3 minutes to firm up.
8. Arrange the truffles on a serving dish or gift container. Enjoy!

Note: These candies need to be stored in the refrigerator and will be good for at least a week.

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