So until I checked my calendar, I assumed my latest sugar craving could be blamed on that 28-day monster, but sadly I was just simply craving chocolate truffles or perhaps it came be blamed on the fact there is some sort of chocolate lurking its ugly head at EVERY corner with Halloween on the horizon. I guess it’s not really sad that I’m craving it for no reason except maybe for the stitching of my pants, so I find it effective to do jumping jacks while eating truffles and, I mean, it does take kinetic energy to eat the truffle so that should help offset…….OMGosh! Who am I kidding?! I just freaking love truffles! About this time of year I start making truffles on the daily (well, more like every weekend) pretty much for just one bite and then they get passed on to coworkers, friends, neighbors, whoever is willing to take them off my hands. The same Peter Rabbit that shows up in the summer and raids my garden conveniently comes back and takes little scoops of the truffle mixture and hides all other evidence, but I don’t blame her because it really is hard to resist. Truffles are really very easy to make if you don’t want to get too complicated. I am certainly not knocking all the great chocolatiers of this world by calling truffles “easy”, but of all the chocolate confections there are to make, truffles just aren’t that hard. So, go ahead, get your ankle weights and get in the kitchen and start making those truffles.
And just so you know, according to Fit Day, I burn 84 calories an hour while cooking, so I have totally earned that truffle by the time it’s ready and don’t even need to do the jumping jacks.
Easy, decadent truffles
- 12 oz semi sweet chocolate chips
- 2 tbsp unsalted butter
- 1 - 14 oz can sweetened condensed milk (can use fat free)
- 1/3 cup melted Kraft Caramel Pieces (see below)
- In a heavy-bottomed saucepan, melt butter and chocolate chips and stir in sweetened condensed milk. Once smooth, add caramel to mixture and stir to combine reserving about a tablespoon of the caramel.
- Pour mixture into a glass bowl and chill for 2 or more hours.
- Remove dish from refrigerator. Spoon out about a tablespoon of chocolate mixture and roll into a bowl in the palm of your hand. Place on a plate lined with parchment paper. Place plate in refrigerator so that the truffles maintain their shape.
- Drizzle the remaining caramel over the truffles to garnish.
- Place caramel pieces and a few drops of water in a microwave-safe glass dish. Microwave in 5 second increments stirring continuously until smooth.
You can replace the caramel with any liquer or other flavoring for this easy truffle recipe. Add a teaspoon of creme de menthe for Mint Chocolate Truffles or bourbon for Bourbon Truffles.