Chocolate Truffles

1-⅓ cups Graham Cracker (crushed)
¼ cup Cocoa Powder
¼ cup Condensed Milk
¼ cup All-Purpose Cream
2 tbsp Butter (melted)
2 tbsp Sugar
2 tbsp Roasted Cashew Nuts (toasted and chopped)
150 grams Milk Chocolate Bar
¼ cup Butter
1 small pack Mini Marshmallow (sprinkles/cereals optional, for coating)
1 can (432 grams) Fruit Cocktail well drained)


Combine graham crumbs and cocoa. Mix with fruit cocktail until fruits are coated.
Add remaining ingredients except coating. Mix well. Form into 1 tablespoon balls. Put in tray and freeze for 15 minutes.
Coating: In a double boiler over low flame, melt chocolate with butter. Using tong, dip each ball in chocolate and put in paper cups. Sprinkle with marshmallow if desired. Chill to set.

Makes 40 pieces

Tip: Chocolate burns at high temperature so be sure to use a double boiler. If you don't have a double boiler, place a metal bowl over a pot of simmering water. Make sure that the bowl does not touch the water to avoid burning the chocolate.

Makes 20 servings.

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