This week, we had a huge success with our chocolate truffle program. We had so much success that I didn't have time to take the pictures I meant to take. It was a busy program, but everyone left happy.
I make these chocolates every year for Christmas presents. Here's the recipe that came with the chocolate mold. I've tweaked it a little.
4 tbsp butter - softened
2.5 cups confectioners sugar
light corn syrup
Vanilla (no flavor added)
Chocolate (add a little bit of the melted chocolate chips to the vanilla base)
Mint Lemon, Coconut, Raspberry - oils found at stores like Michaels
1. Melt chocolate chips in microwave
2. Use paintbrush to coat a thin layer of melted chocolate on the bottom and sides of the mold
3. Place mold in the freezer until hardened
4. Mix together sugar and butter. Add tablespoons of corn syrup until it's smooth and you can shape it into a ball.
5. Split up the filling into various flavors as needed (we used a small bowl for each teen/tween)
6. Add the filling into the chocolate mold
7. Seal the chocolate mold with a layer of melted chocolate
8. Place mold in the freezer for about 10-15 minutes when the chocolate is hard to the touch or until the chocolate comes out easily (warning: this is the tricky part - sometimes the chocolate will pop out and sometimes it needs a little help, if it doesn't come out, put it back into the freezer for another few minutes.)
While the chocolates are in the freezer - we had a couple puzzles ready for the downtime.
At the end of the night, everyone went home with chocolate!