Wednesday, December 7, 2016

Rocky Road Truffles

Life is good.

My husband and I have recently completed a whirlwind of an adventure...we bought our first house!  It all happened so quickly, it's almost hard to believe that we really made this leap, but I have awoken each morning for the last 5 days in this beautiful house that he and I get to call home.

At times, we felt like we were going crazy, trying to pack, sign documents, work, do school, and somehow not lose our minds in the whole process.  And while our new home still has boxes all over the place, and not a shred of Christmas decor to be found, we feel very blessed to be together and beginning this next phase of our lives.

To celebrate the end of our road to home ownership, and because I also needed to make a dessert for a Christmas party we are attending tomorrow, I decided to whip up these heavenly Rocky Road Truffles.

OMG... these beauties are so incredibly divine...the recipe will make about 80 truffles, but you are destined to eat one...or three...who am I to judge?  Okay fine, I ate four of them, I confess!  Salty roasted almonds in a silky chocolate and marshmallow pillow covered in yet more chocolate...it is ecstasy!















Rocky Road Truffles

Ingredients:

1/4 c. butter
1 (14 oz) can sweetened condensed milk
3 c. milk chocolate (chopped)
1 (7 oz) jar of marshmallow creme
1 c. lightly salted roasted almonds (chopped)

Coating:

12 oz milk chocolate
additional chopped almonds

Directions:

Prepare a 9x9 baking pan by lining it with parchment paper or aluminum foil, and lightly greasing it with butter or cooking spray.  Set aside.

Place the chopped chocolate, marshmallow creme, and almonds in a medium-sized mixing bowl, and set aside.

In a small saucepan, melt the butter and the sweetened condensed milk and whisk until well combined.  Continue to cook until the mixture is hot, then pour into the chocolate/marshmallow/almond bowl.  Stir with a rubber spatula until combined.  If you want ribbons of marshmallow in your truffles, do not over-mix.

Pour the mixture into your prepared pan, and place it in the refrigerator for at least 2 hours until it is firm.  Once it is firm, roll into teaspoon-sized balls and place on a silpat (or parchment paper) lined baking sheet.  Place in the refrigerator for about half an hour (or freeze for 10-15 minutes).

Melt your chocolate.  Dip each truffle into the melted chocolate with a fork or toothpick, being sure to coat the entire truffle.  Shake off the excess chocolate and place back onto the baking sheet.  Immediately sprinkle with chopped almonds, if desired.  Repeat with remaining truffles.

Enjoy!

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