The Pioneer Woman Tasty Kitchen
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White Christmas Truffles

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Level: Easy

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Description

These truffles morphed from a new fudge recipe I was experimenting with for Christmas gifts. This is really just a technique and the basics can be adapted to whatever you desire.

Ingredients

  • 1-½ Tablespoon Butter
  • 14 ounces, fluid Sweetened, Condensed Milk
  • 3 cups Semi-Sweet Chocolate Chips
  • ⅛ teaspoons Salt
  • 3 ounces, weight Instant Chocolate Pudding Mix
  • 10-½ ounces, weight Marshmallow Fluff
  • 1 cup White Chocolate Chips

Preparation

1. In a large pot over medium low heat, combine butter, milk, semi-sweet chocolate, and salt. Stir continuously until melted and smooth.
2. Add pudding mix and continue to stir constantly for 3 minutes to allow the pudding to dissolve into the chocolate.
3. Add the Marshmallow Fluff and stir until the ribbons of white disappear and the entire mixture is consistently smooth and brown. Remove pan from heat.
4. Carefully pour the mixture into a 9×9 dish that you’ve lined with wax paper. Smooth the top. Place dish in the refrigerator for at least 2 hours. They have to become completely cooled and set in order to roll. The timing will differ based on your refrigerator setting. I have actually allowed them to cool overnight and had great success.
5. In a food processor, grind the white chocolate chips until flaky. Pour into a shallow dish.
6. Once the chocolate mixture has finished cooling in the fridge, remove it from the fridge. Use a melon baller or small cookie scoop to scoop out teaspoon sized pieces of dough and roll between your hands into a ball. You will want to work fast so you don’t melt the truffle with the heat from your hand. Roll the truffles in the flaked white chocolate.
7. Arrange the rolled truffles on at cookie sheet and place in the freezer for 3 minutes to firm up.
8. Arrange the truffles on a serving dish or gift container. Enjoy!

Note: These candies need to be stored in the refrigerator and will be good for at least a week.

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