Total Pageviews

Thursday, September 15, 2011

Toffee Truffles

When Brent and Joy chose to get married in August of 2003, I hinted that if they would have an early afternoon wedding I could prepare a lighter menu for the reception.  They agreed to do so and I took off the week before the wedding to prepare the food.  I ordered the wedding and groom's cake as well as the cheese straws.  My sister-in-law, Angie, prepared Sand Tarts and I prepared the rest of the food.  We had a children's table as well as an area for the guys that had boiled peanuts and bottle Cokes.  I had found the recipe for Toffee Truffles in Southern Living and decided that it would be appropriate to have truffles at a wedding reception.  It was my first time making truffles and I was quite proud of the outcome.  Actually, I was very proud of the lovely wedding and reception that Brent and Joy had on August 16, 2003.  There was such a sweet, sweet spirit.

                                                                Toffee Truffles

1 1/2 cups milk chocolate chips
1/3 cup butter
2 Tbsp. whipping cream
1 1/2 cups almond toffee chips

Heat chocolate chips and butter in a saucepan over medium-low heat, stirring constantly, until melted.  Remove from heat; stir in cream.  Let cool for 5 min.  Stir in almond toffee chips.  Cover and chill until firm.

Shape chocolate mixture into one inch balls; roll in almond toffee chips.  Store in refrigerator up to one week.

Yield:  2 1/2 dozen.

No comments:

Post a Comment