It's been a while since i've posted. I was in WA for a week and just haven't got around to making anything new to share. Now i'm gonna be honest..i'm not big into truffles or soft center chocolates. I love chocolates but I prefer ones with nuts or chewy ones like caramel.
Marshmallow is a different story though, I love chocolate covered marshmallows so when I saw these I knew I wanted to make them right away. So I did..that day. However I was expecting these to be more like a chocolate covered marshmallow but it was more like a truffle (which it is, duh). I wasn't a big fan, but it may be because I was expecting something else. Next time I would try doing more marshmallow creme to powdered sugar ratio than what the recipe says to suit my taste. Now..on the other hand, I took these to a church lunch and apparently everyone loved these. I had so many people come find me to tell me they loved them and ask how I made them. I made these a little on the large size and had about 20 of them, next time I would definitely make them a little smaller as a little goes a long way, as with any truffles I think.
One more thing, I forgot my husband had my camera with him at school and I forgot to leave 1 of these out to get a picture of later. So if you want a photo you'll have to visit the recipe link.
Easter Egg Marshmallow Truffles
Taste and Tell
makes about 30 truffles
1 7-ounce jar marshmallow creme6 tablespoons butter, at room temperature
1/4 teaspoon vanilla
dash of salt
3 cups powdered sugar
For the coating:
8 ounces chocolate
1 tablespoon shortening
assorted sprinkles, if desired
In the bowl of a mixer, combine the marshmallow creme, butter, vanilla and salt. Mix until creamy. Gradually add the powdered sugar, mixing until smooth. Refrigerate for an hour.
Line a baking sheet with parchment paper or waxed paper. Use a small scoop to make small balls out of the marshmallow mixture. Form each ball into an egg shape. The mixture was really pretty sticky so I would put it back in the freezer every couple minutes to make it easier to work with. Freeze for about 15 minutes. You can also reshape them a little better at this point.
Melt the chocolate with the shortening. Dip the marshmallow eggs into the chocolate and place back onto the lined baking sheet. Sprinkle with topping, if desired. Refrigerate until the chocolate is set.