Holiday Truffles Recipes

Steps:

• Place chocolate chips and milk in a microwave-safe bowl; microwave on high for 3 minutes, stirring halfway through. Stir in vanilla. Refrigerate, covered, until firm enough to shape, about 3 hours., Shape into 1-in. balls; roll in nuts or jimmies. Place in a 15x10x1-in. pan; refrigerate until firm, about 1 hour.

Steps:

• Make the truffles: In a small saucepan over medium heat, bring the coconut milk to a simmer. Pour the warm coconut milk over the chopped chocolate in a heatproof bowl and stir until melted and smooth. Add the vanilla and salt and use a rubber spatula to combine.
• Cover and cool in the refrigerator for 2 hours, until set. When you press the mixture with your fingertip, it should create create an indentation. Do not chill for too long--the mixture will be extremely difficult to scoop if it hardens too much.
• Using a 1 tablespoon measuring spoon, portion out the truffle mixture and place onto the baking sheet.
• Roll each truffle between your palms to create a sphere. Your hands will get messy during the process. The outside should be slightly tacky from the heat of your palms. This will help the topping stick best. If they get too soft, place in the fridge for 10 minutes. Roll the truffles in your toppings of choice.
• Serve immediately or refrigerate for 1 hour for firmer truffles. The uncoated truffle balls will keep in the fridge for up 10 days. Coat in the toppings just before serving.
• Enjoy!

Steps:

• Crush 9 of the cookies to fine crumbs in a food processor; reserve for later use. (This can also be done in a resealable bag with a rolling pin.).
• Crush the remaining 36 cookies to fine crumbs and place in a medium bowl.
• Add the cream cheese and mix until well blended.
• Roll cookie mixture into 42 balls, about 1" in diameter.
• Dip the balls in the melted chocolate and place them on a wax paper covered baking sheet. (Any left over chocolate can be stored at room temperature for another use.).
• Sprinkle the tops of the truffles with the reserved cookie crumbs.
• Refrigerate until firm, about 1 hour.
• Store leftover truffles, covered, in the refrigerator.

Steps:

• Melt chocolate chips in medium saucepan over low heat, stirring constantly; remove from heat.
• Stir in orange liqueur and frosting; blend well.
• Refrigerate 1 to 2 hours or until firm.
• Place coconut* (or other toppings) in pie pan.
• Scoop mixture into 1-inch balls; drop onto coconut, (or other toppings), Mixture will be sticky.
• Roll to coat.
• Place in foil candy cups, if desired.
• Store in refrigerator.