Marshmallow Truffles
An elegant cloak of chocolate luxuriously encloses a toasty nut and celestial marshmallow mousse in this luscious cookie recipe.
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Recipe Summary
Ingredients
Directions
Tips
If you prefer, omit the almond extract or vanilla and add 1 tablespoon desired flavored liqueur (such as raspberry or orange) to the marshmallow mixture; increase the 3 cups powdered sugar to 3-1/4 cups.
Tips
You may use 8 ounces vanilla-flavor candy coating instead of (or in addition to) the semisweet chocolate. If using both, in separate small saucepans, combine the candy coating or semisweet chocolate with the shortening; melt, dip, and decorate truffles as directed. (You will have leftover melted candy coating and chocolate, but use 8 ounces of each so you get enough depth to dip truffles.) If desired, drizzle white-coated truffles with melted semisweet chocolate.
Tips
Layer truffles between pieces of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 3 months.