Ingredients
- truffle filling:
- 16 oz. milk chocolate chips
- 1 cup heavy cream
- 4 Tbsp. butter
- 1 oz. corn syrup or honey
- 2 Tbsp. Tang orange drink mix
- 1 tsp. vanilla extract
- coating chocolate:
- 1 cup milk chocolate chips
- 1 tsp. vegetable shortening
Preparation
Step 1
For the truffle filling, place the chocolate chips in a medium bowl and set aside. Combine heavy cream, butter, corn syrup, Tang in a saucepan and cook over low heat until it starts to simmer. Remove from heat and pour over the bowl of chocolate chips. Wait for a few minutes for the chocolate to soften. Add vanilla extract. Using a wooden spoon or rubber spatula, slowly stir the mixture until it becomes smooth and shiny. Cover with plastic wrap and refrigerate for 1 hour or until the mixture is slightly firm.
Line a cookie sheet with parchment paper or waxed paper. Measure out teaspoonfuls of the truffle filling and drop them onto the cookie sheet. Freeze them for 15 to 20 and then roll them into balls. Freeze them again for 10 to 15 minutes more or until firm.
For the coating chocolate, combine the chocolate chips and vegetable shortening in a bowl and melt over hot (not boiling) water. Stir until smooth. Place the cookie sheet of naked truffles on your left, the bowl of coating chocolate in front of you, and a new cookie sheet lined with parchment or waxed paper on your right. Drop the truffles into the chocolate coating one at a time, quickly coat them and remove with a fork. Gently shake off any extra chocolate and place the truffle onto the cookie sheet on your right. You can also try enrobing the truffles by hand.
You can store the truffles in an airtight container in the refrigerator.