Nutter Butter Truffles

TOTAL TIME: Prep: 1 hour + chilling

MAKES: 48 servings

Ingredients

• 1 package (1 pound) Nutter Butter sandwich cookies
• 1 package (8 ounces) cream cheese, softened
• 8 ounces milk chocolate candy coating, melted
• 8 ounces white candy coating, melted
• 3 ounces bittersweet chocolate, melted

Directions

1. Place cookies in a food processor; cover and process until finely crushed. Add cream cheese; process until blended. Roll into 1-in. balls.
2. Dip half of the balls in milk chocolate, allowing excess to drip off. Place on waxed paper. Repeat with remaining balls and white coating. Drizzle bittersweet chocolate over truffles. Let stand until set. Store in an airtight container in the refrigerator. Yield: 4 dozen.

Truffle Topiary

TOTAL TIME: Prep: 1 hour + standing Cook: 15 min. + chilling

MAKES: 44 servings

Ingredients

• 3 packages (12 ounces each) semisweet chocolate chips, divided
• 2-1/4 cups sweetened condensed milk, divided
• 1/2 teaspoon orange extract
• 1/2 to 1 teaspoon peppermint extract
• 1/2 teaspoon almond extract
• 1-1/2 pounds white candy coating, coarsely chopped, divided
• 1/2 cup ground almonds
• 12 inch-high Styrofoam cone
• Miniature silk roses, red, pink and white (tree pictured used approximately 60 roses)

Directions

1. In a microwave-safe bowl, melt one package of chocolate chips. Add 3/4 cup condensed milk; mix well. Stir in orange extract. Cover and chill for 45 minutes or until firm enough to shape. Repeat two more times with remaining chips and milk, adding peppermint extract to one portions and almond extract to the other.
2. Shaping truffles: Shape chilled mixture into 1-in. balls; place on three separate waxed paper-lined baking sheets. Chill 1-2 hours or until firm.
3. Melt 3/4 pound candy coating in a microwave-safe bowl. Dip orange-flavored balls in coating and return to waxed paper to harden. Melt remaining candy coating and dip balls once more to thoroughly cover. Let harden.
4. Melt chocolate coating in a microwave-safe bowl. Dip peppermint-flavored balls in coating and return to waxed paper to harden.
5. If desired, melt any remaining coating and drizzle over orange-and peppermint-flavored truffles, as shown in photo at left.
6. Roll the almond-flavored truffles in ground almonds.
7. Making the tree: Cover the Styrofoam cone with foil if desired. Using toothpicks, stick one end into each truffle and the other end into the cone, covering entire cone with as many truffles as will fit attractively. Fill gaps between truffles with silk roses.
8. (If necessary, you can attach the rose stems to toothpicks with small pieces of floral or masking tape and insert the toothpicks into the cone.) Yield: 44 servings, 3 per serving.

Editor's Note: White and dark chocolate confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled "almond bark" or "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds. It is the product used for dipping chocolate. Crafter's thoughts: —These sweets are perfect for preparing ahead—undipped, they'll stay fresh in the freezer for several months. (Thaw in refrigerator.) —Use toothpicks to dip the candies, then poke the picks into a foam scrap so the truffles' chocolate bottoms dry smoothly.

Tempting Truffles

TOTAL TIME: Prep: 10 min. + chilling

MAKES: 12 servings

Ingredients

• 1/4 cup heavy whipping cream
• 1-1/2 teaspoons butter
• 1/4 teaspoon almond extract
• 2 milk chocolate candy bars (1.55 ounces each), chopped
• 2 ounces semisweet chocolate, chopped
• 1/3 cup finely chopped hazelnuts or almonds

Directions

1. In a small saucepan, heat cream and butter over medium heat for 2-3 minutes or until bubbles form around the edge of pan, stirring constantly. Remove from the heat. Add extract, candy bars and semisweet chocolate; stir until smooth. Press plastic wrap onto surface of mixture. Refrigerate for 2 hours or until easy to handle.
2. Shape into 12 balls; roll in nuts. Refrigerate for 2 hours or until firm. Store in the refrigerator.Yield: 1 dozen.

Strawberry Tiramisu Truffle

TOTAL TIME: Prep: 30 min. + chilling

MAKES: 12 servings

Ingredients

• 1 quart fresh strawberries
• 1-1/4 cups cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 package (8 ounces) cream cheese, softened
• 4 tablespoons strong brewed coffee, room temperature, divided
• 2 cups whipped topping
• 1 package (3 ounces) ladyfingers, split
• 6 ounces bittersweet chocolate, grated

Directions

1. Set aside three strawberries for garnish; slice the remaining strawberries. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping.
2. Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for 4 hours or overnight. Yield: 12 servings.