Prep 10 mins
Cook 3 hrs
Save your boxes from Valentine's day and refill it with homemade chocolates. You can roll them in sprinkles, nuts or drizzle colored chocolate across them for decorations. You can vary the flavors by varying what type of frosting and chocolate you use. It is a good way to use up the last little bit of frosting in your can and they can be frozen.
- 1⁄4 cup frosting
- 1⁄4 cup chocolate, melted
- dipping chocolate (optional)
- candy sprinkles (optional)
- Mix room temperature frosting and melted chocolate.
- Refrigerate until stiff. For store bought frostings this may be as little as half an hour for home-made ones it could take as long as 3 hours or more.
- Scoop "truffle" mix out with a small melon baller or a teaspoon. Roll into a ball or shape as you wish.
- Roll balls in sprinkles, nuts or other toppings or dip in dipping chocolate.
- Place truffle in small paper candy cups and insert it into an empty chocolate candy box.
These are yummy little "truffles". I used chocolate fudge frosting and semi-sweet chocolate chips. After chilling, I formed them into balls and rolled them into different toppings: sprinkles, mini chocolate chips, peanuts and a couple I dipped in chocolate. They were all very good, but the dipped ones were excellent. I had these cold and at room temp and they are fine both ways. The only problem I had was that I checked after only 45 minutes in the fridge and the mixture was almost rock hard. I had a very hard time scooping it out and it was breaking and falling apart. I definitely wouldn't have been able to do it if it was in the fridge for 3 hours or more. Thanks for sharing...I will be doing these again.