Crisp Chocolate Truffles Recipe
Ingredients
| 1 jar (7 ounces) marshmallow creme | ||
| Butter/Margarine | 2 Tablespoon | |
| Chocolate morsels package | 1 | |
| Cereal | 2 Cup (16 tbs) | |
| Candy package | 1 | |
| Shortening | 2 Tablespoon | |
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.
Chef
