| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Choco4 |
8 |
servings |
INGREDIENTS
|
|
GARNETT PJXG05A |
| 12 |
oz |
Chocolate chips |
| 1 |
ts |
Vanilla |
| 3/4 |
c |
Condensed milk |
| 1 |
c |
Walnuts; or pecans – finely |
INSTRUCTIONS
In top of double boiler, melt choc. over hot water. Stir in condensed milk
and vanilla. Spoon into small shallow dish; refrigerate 10-15 minutes or
until firm enough to shape. Place nuts in pie pan. With a teaspoon, scoop
chilled choc. mixture. With another teaspoon, push mixture from spoon into
nuts. Quickly roll in nuts, shaping into a rough ball. Place in small
bonbon paper cups. Repeat with remaining choc. mixture and nuts. Quickly
arrange on tray. Refrigerate. To make ahead: When truffles are frozen in
single layer, place in freezer bags. Freeze up to 1 month. Thaw in
refrigerator. Remove 15 minutes before serving. JUDY GARNETT/NC
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