One of my all-time favorite Christmas holiday indulgences is truffles!! They’re so small, delicate, and incredibly delicious. Before I started making them myself, whenever I would see them displayed in a store or candy shop, I always thought they were extremely difficult to make – but they’re really not.
This recipe is very easy to make, but it does require that you chill the truffles overnight – so you’ll have to use a lot of willpower to keep from eating them before they’ve had a chance to chill. 😉
1/2 cup semi-sweet chocolate chips
1 teaspoon instant coffee granules
2 tablespoons water
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1 cup finely crushed graham cracker crumbs
1/2 cup powdered sugar
In the top of a double boiler over hot water, combine chocolate chips, coffee granules, water, corn syrup, and vanilla extract. Heat until chocolate is melted, stirring frequently. With a wire whisk, whisk chocolate mixture until smooth. Remove from heat. Stir in the graham cracker crumbs and powdered sugar. Mix until well blended.
Let stand for about 10 minutes, or until cool enough to handle. Shape mixture into small balls; roll in sprinkles, finely chopped nuts, cocoa powder, or powdered sugar – whatever you desire. Place truffles on waxed paper; cover loosely and chill overnight.
Truffles can be refrigerated for a couple of weeks or frozen for a couple of months. Bring to room temperature before serving.