This past Friday night, I got together with 2 friends and we made truffles. We each made a batch ~ Plain chocolate, peppermint and rum.
They are very easy to make!
3 cups semi-sweet chocolate chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 tablespoon vanilla extract
In heavy saucepan, over low heat, melt chocolate chips with condensed milk. Remove from heat; stir in vanilla (or one of the variations). Chill 2-3 hours or until firm.
This is the perfect time to watch my new favorite movie, The Lakehouse. :0) We all loved it!
Shape into 1-inch balls; roll in any of the listed coatings.
Chill 1 hour or until firm. Store tightly covered at room temperature.
Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa powder, confectioners' sugar or colored sugars, mini chocolate chips.
-Amaretto: Omit vanilla. Add 3 tablespoons amaretto or other almond- flavored liqueur and 1/2 teaspoon almond extract. Roll in finely chopped toasted almonds.
-Orange: Omit vanilla. Add 3 tablespoons orange-flavored liqueur. Roll in finely chopped toasted almonds mixed with finely grated orange rind.
-Rum: Omit vanilla. Add 1/4 cup dark rum.
-Peppermint: Omit vanilla. Add 1 teaspoon peppermint extract.
-Bourbon: Omit vanilla. Add 3 tablespoons bourbon. Roll in finely chopped toasted nuts.
I also made another easy recipe this weekend. These coconut macaroons are nice and crunchy on the outside and moist on the inside.
3 large egg whites
1/2 cup sugar
1/4 teaspoons salt
1 package (14 ounces) sweetened flaked coconut (5 1/3 cups)
1. Preheat oven to 350F Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
2. In a large bowl, whisk together egg whites, sugar and salt until frothy. With a fork, stir in coconut until moistened.
3. Drop mixture by packed level tablespoons (I use a metal cookie scoop) onto prepared sheet. Bake until lightly golden, 25 to 30 minutes.
Recipe from Martha Stewart