These truffles were for the teachers at our school. The PTO provides dinner and dessert so that the teachers don't have to go out on Parent/Teacher Conference nights. :) I used two different recipes to make Peanut Butter, milk chocolate, and strawberry truffles!
Peanut Butter Truffles from Better Home andGardens:
2 cups sugar
1 x 5oz can evaporated milk
½ cup butter
2 cups tiny marshmallows
¾ cup creamy peanut butter
½ tsp vanilla
12oz dark or bittersweet chocolate, chopped
2 tsps shortening
finely chopped peanuts (optional)
- Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.
- Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.
- Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.
- In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set. Makes about 50 truffles.
Easy (Versatile) Decadent Truffles from allrecipes.com
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
Then this is what I did: I split the recipe in half and flavored one half with vanilla and the other half with strawberry extract. I coated them both in melted chocolate. For the strawberry truffles, I melted white chocolate and added 1/2 tsp strawberry extract and a drop of pink food coloring. Then I drizzled it on top so everyone would know the difference in flavors.
To package: I used a 30 count egg container and glued scrapbook paper to the front for a label. For smaller amounts, you could use a cardboard egg carton wrapped in cellophane or cling wrap with ribbons at each end.