We make truffles every year for our family and one of our favorite recipes is the Oreo truffles around posted on page one.
Another favorite is Caramel Truffles
Ingredients
26 caramels
1 cup milk chocolate chips
1/4 cup heavy whipping cream
1 1/3 cups semi-sweet chocolate chips
1 tablespoon shortening
Directions
1. Line an 8 inch square dish with plastic wrap and set aside.
2. In a microwave safe bowl, combine the caramels, milk chocolate chips and cream.
3. Microwave, uncovered, on high for 1 minute; stir.
4. Microwave 1 minute longer, stirring every 15 seconds or until caramels are melted and mixture is smooth.
5. Spread into prepared dish; refrigerate 1 hour or until firm.
6. Using plastic wrap, lift candy out of pan.
7. Cut into 30 pieces, rolling each piece into a 1 inch ball.
8. Cover and refrigerate for 1 hour or until firm.
9. In microwave safe bowl, melt semisweet chips and shortening; stir until smooth.
10. Dip caramels in chocolate and place on waxed paper-lined baking sheets.
11. Refrigerate until firm.
For me, instead of step 9 (melting the chocolate chips and shortening) I use white almond bark or chocolate almond bark for all my truffles. And, I even have a wilton candy melter that I use since I make so many.
We usually do 5 or 6 different kind of truffles each year and I end up making about 5 batches of each to ship to family and friends. I personally love the caramel ones best, probably because by the time I get to the finished product I've eaten so many unfinished that I can't stand to try another one and the caramel ones are the only ones I've actually eaten when finished. Frequently, they disappear from my fridge before I can get to dip them (since i make so many at a time, I keep them in the freezer or fridge until I can dip them, and then again until I can ship them) But when they are room temperature they are oh so yummy and addicting!