In the midst of my Cookies & Cream Truffles, I started to make another delicious recipe – these marshmallow truffles. I tweaked this recipe a little too to suit what I like, but I’ll mention what the recipe actually calls for, in case you want to make it the same way. I got this from Better Homes & Gardens.
First I made sure I had all the ingredients:
1 7-oz jar marshmallow creme
1/3 cup butter, softened
1/4 teaspoon almond extract or vanilla*
1/4 teaspoon salt
3 cups powdered sugar
Toasted whole almonds, toasted pecan halves, toasted macadamia nuts, toasted hazelnuts (filberts), quartered pitted dates, and/or dried cherries (I treated this as optional and didn’t use any – I don’t like centers in my truffles)
8 oz semisweet chocolates squares, chopped
1 tablespoon shortening
Finely chopped toasted nuts, toasted coconut, or candy sprinkles
White baking chocolate, melted
*Their test kitchen tip was to omit the extract and use 1 tablespoon of desired flavoured liqueur, such as raspberry or orange to the marshmallow mixture and increse the powdered sugar to 3 1/4 cups. I prefer almond extract, so that’s what I used.
Line a baking sheet with waxed paper and butter the paper – I’m lazy, so I just sprayed it with Pam. For the next step, I had to use my favorite kitchen appliance:
In the large mixer bowl….
Cover it lightly and freeze for 20 minutes. I just put this in the fridge too, and it worked out great.
Once the mixture is chilled sufficiently, they suggest you lightly dust your hands with powdered sugar (which I found wasn’t necessary).
Meanwhile, in a small saucepan, put your semisweet chocolate and shortening:
Line another large baking sheet with waxed paper. If you are running out of baking sheets (like I was), use a wire rack with waxed paper. Remove the marshmallow balls, a few at a time, from the freezer, and dip them into the chocolate. Like the process I described in the Cookies & Cream recipe, roll them around with the wooden spoon, and then use a fork to lift them out of the chocolate, drawing the fork across the rim of the saucepan to remove excess chocolate. Place the balls on the waxed-paper-lined baking sheet.
Let them stand at room temperature for about 15 minutes or until completely set. If desired, drizzle truffles with melted white chocolate. They recommend storing them between piece of waxed paper in an airtight container. They can be stored in the fridge for up to a week or freezer for up to 3 months.