Crisp Chocolate Truffles Recipe
Ingredients
1 jar (7 ounces) marshmallow creme
2 tablespoons margarine or butter
1 package (6 ounces) semi-sweet chocolate morsels (1 cup)
2 cups cereal
1 package (14 ounces) white candy coating
2 tablespoons shortening
Multicolored sprinkles (optional)
Directions
In heavy 2-quart saucepan, combine marshmallow creme, margarine and chocolate morsels.
Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
Stir cereal into hot chocolate mixture, mixing until thoroughly combined.
Drop by rounded measuring teaspoonfuls onto waxed-paper-lined baking sheet.
Refrigerate until firm, about 1 hour.
In top of double boiler, over hot water, melt white coating and shortening.
Dip each chocolate ball in coating and place on waxed-paper-lined baking sheet.
Decorate with sprinkles, if desired.
Refrigerate until firm.
Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
Stir cereal into hot chocolate mixture, mixing until thoroughly combined.
Drop by rounded measuring teaspoonfuls onto waxed-paper-lined baking sheet.
Refrigerate until firm, about 1 hour.
In top of double boiler, over hot water, melt white coating and shortening.
Dip each chocolate ball in coating and place on waxed-paper-lined baking sheet.
Decorate with sprinkles, if desired.
Refrigerate until firm.
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