Please enter the email you’re using for this account.
Parve
Medium
12 Servings
Allergens 
1 Hour, 30 Minutes
Diets
These truffles will stay fresh for two weeks refrigerated.
1 (15-oz.) bar non-dairy baking chocolate, such as Shufra
1 (11-oz.) can Baker’s Choice praline paste
Wilton’s decorating icing
ready-made sugar flowers
colored sugar
confectioner’s sugar
Baker’s Choice almond (or any nut flavor) crunch
1 teaspoon Gefen Vanilla Extract
1 tablespoon rum
1 tablespoon amaretto
1 tablespoon espresso powder melted in several drops boiling water
In the top of a double boiler, melt the chocolate.
Stir in the praline paste. Mix gently until evenly incorporated and melted. Turn off heat. Stir in either vanilla extract, rum, amaretto, or espresso powder.
Pour into molds, mini cups, or reserve some to harden in the refrigerator to make truffle balls.
Place molds or mini cups in freezer to harden for 20 minutes.
Decorate the tops of your truffle cups with ready-made sugar flowers, or use Wilton’s ready-made icing to decorate with flowers, leaves, stars, etc. Let icing harden and store.
Store in an airtight container. Keep refrigerated until ready to package or serve. Serve at room temperature.
To make freestanding truffles, place the mixture in the refrigerator for half an hour until chocolate is firm, yet pliable enough to form balls.
Line a baking sheet with waxed paper. With a small melon baller, drop the mixture in small rounded balls onto the baking sheet. You may need to roll them slightly between your palms to achieve a perfect round shape.
Roll the truffles in chopped nuts, colored sugar, or confectioner’s sugar.
Freeze for 20 minutes until firm. Store in an airtight container. Keep refrigerated until ready to package or serve.
How Would You
Rate this recipe?
Please log in to rate
Reviews