Mustache Chocolate Truffles Recipe | Kandy Kreations
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Wednesday, May 14, 2014

Mustache Chocolate Truffles Recipe

A few months ago, I started trying to make some of the pins on my different Pinterest boards.  A few of those ended up being from the Candy and Treats board.  My kids and I really fell in love with a few of the truffle recipes that I had pinned.

So when it came time to plan for my daughter's graduation party, she made only two food requests.  She wanted to have Mini Cheesecakes and her favorite Chocolate Truffles.

In trying to keep with the party's mustache themed, I decided to make the chocolate truffles into Mustache chocolate truffles.  They take a few extra steps to make, but they are still rather easy and look so cute.

I started by making the Easy Decadent Chocolate Truffles.  I can't find who originally made the recipe, just that I discovered it on Book Cooking.net.

I used:
4 ounces Cream Cheese
1 1/2 cups Powdered Sugar
3/4 teaspoon Vanilla
1 1/2 cups melted Chocolate

Cream the cheese and slowly add in the powdered sugar until it's melted.  Add in the vanilla and the melted chocolate until there are no more streaks.


While your truffles are mixing, melt some extra chocolate for the coating.

I found my mustache ice mold at Hobby Lobby on a special end cap, so if you can't find these particular ones, you can use this Mustache Ice Cube mold tray from Amazon.

Fill the mustache mold about 1/2 way with melted chocolate.  Use the back of a spoon to push the chocolate up the sides to coat them.  Let chocolate sit for about ten minutes and then turn the mold upside down over the bowl and pour the excess out.

Refrigerate the mold to harden the chocolate.


Once your chocolate is hardened, use the truffle mixture to fill in the mold indentions.  The easiest way was to scoop out a little and use your finger or spoon to push it down into the mold.  Allow a little bit of room at the top of the mold for more chocolate.


Use the rest of your melted chocolate to add to the mustache mold.  Pour a little bit of chocolate on top of the truffle mixture and use the back of your spoon to spread it around.  Once you have the mold indention covered, lightly tap your mold onto the counter to smooth out the chocolate and get out any air holes.

Refrigerate your mold for about a half hour and then carefully pull away the sides from the truffles.  Push on the bottom of the mold to pop out the mustache truffles.

Refrigerate your uneaten truffles in a sealed container when done.


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