Day 2: Ornament Truffles

It's Day 2 of the 12 Days of Treats and I simply couldn't wait to post this one!  This has been swirling in my head since April when I drew it on a post it note for the Mr.  He is NUTS for these things and I think you will be too...

No, your eyes do not deceive you, those are little ornament truffles hanging on a tree.  They totally hold their own weight and can you imagine how cute these would be as a centerpiece at your holiday gathering on a miniature tree??

I die.

Ready to receive compliments and oohs and ahhs?  Let's get to 'em!

Ornament Truffles
(Makes 28)

1 bag Reduced Fat Oreos
3 tbsp unsweetened Almond Coconut Breeze (or similar shelf stable milk like rice, hemp, etc)
28 mini Reese peanut butter cups (the kind unwrapped in a bag)
20 Snyder Mini Unsalted Pretzels
Bag of Wilton Dark Cocoa Candy Melts  (You'll use about 7 servings)
Paraffin Wax
Sprinkles


Before you get started, break up your pretzel hooks.  Break the "humps" of the mini pretzels so that they will hang on a branch.  You will have a LOT of extra pretzels so you could always use them for another recipe.

Time to get the rest of the ingredients together.

Put your Oreos in the food processor.

Give 'em a whirl until they look like dirt.

Add your almond milk and pulse until it pulls away from the sides and starts to ball up.  Remove the blade and use a spoon to make sure all of the crumbs are incorporated.

Use your cookie scoop and press the mixture down.

Roll them into balls and put them on a cookie sheet with a silpat or wax paper.

Add toothpicks then put them in the freezer for about 15 minutes.

While those are chilling out, lay out your mini Reese cups.

Take your pretzel "hooks" and insert them directly into the middle of the mini Reese cups so they're ready to go when you're working with the chocolate.

In a double boiler, melt your candy coating, shave a couple of strips of paraffin wax into it, stir and keep it on simmer to keep it thin.  (I'm not a fan of adding shortening to chocolate but if that's your preferred method, go for it just adjust your calories to reflect the addition)  Take your truffle balls out of the freezer and dip into the coating.

Make sure you coat all the way to the toothpick.

Tap, tap, tap the ball close to the base of the ball to tap off the excess.

Stick the toothpick into a craft styrofoam block to dry but apply the ornament hook (pretzel/mini Reese cup) to the top while the chocolate is still wet so they'll have plenty of "glue."

Quickly shake on or apply your sprinkles or preferred edible decorations before the coating dries.

Repeat the process, put in the fridge for about 15 minutes then remove the toothpicks by twisting then pulling them out and use the leftover coating to cover the toothpick hole on the bottom.

These babies would be great not only as a centerpiece on a mini tree but you can sit them out in a dish, give them as gifts or just grab one to enjoy!

Just a note:  Obviously these aren't meant to hang on your tree all season long (though I didn't try it) but still for freshness sake eat them within a few days if kept out at room temperature or a week in the fridge.  HA...that implies they last that long with family, friends or co-workers!

Nutritional Information per truffle:  Calories 136  Total Fat 6g  Sat Fat 3g  Poly Fat 1g  Mono Fat 1g  Sodium 83mg  Potassium 28mg  Total Carbs 21g  Fiber 1g  Sugars 14g  Protein 1g  Calcium 1%  Iron 6%

This recipe was linked up with DJ's Sugar Shack, Gingersnap Crafts, Cute Everything, 52 Mantels, Yesterday on Tuesday, White Lights on Wednesday, Something Swanky, Tater Tots and Jello and The Shabby Creek Cottage.
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