Sticky, grainy, full of hydrogenated goodness!
Why make real truffles with high quality ingredients when you can spend almost as much time and money making fake ones that aren’t as good?
Whip up a batch of these “mockolates” the next time canned frosting is on sale. They’re great for low class weddings or that late night faux truffle urge. Kids and drunken roommates will enjoy using the “truffle” mix as impromptu modeling material, particularly if they’re fond of scatological humor.
When choosing ingredients, you can either select flavors which are harmonious with each other or you can dream up your own outlandish combinations. Although our photo shows chocolate chips, chocolate frosting and vanilla rolled in cocoa, we applaud those who dare to try blends like cream cheese frosting, butterscotch chips, and peppermint extract rolled in coconut.
Making the “truffles”:
Place coating in a pie plate or other shallow dish. Using a spoon or melon baller, scoop the “truffle” mixture into one inch balls. Roll it in your hands to shape the balls if necessary. Drop into coating and roll to coat. Place completed “truffle” in the candy cups or on a sheet of waxed paper. Refrigerate.
Makes approximately four dozen “truffles”.
Impromptu chocolate “ganache” – if semisweet chocolate chips are used, they do a great deal to elevate the quality of canned chocolate frosting. Simply make the “truffle” mix as specified above, then spread it over cake while still warm.