These decadent, fall-inspired acorn truffles are not only elegant and adorable, they’re also a snap to make! Ileana Saldivia (sugarrealm) of Sugar Realm Bakery in Cincinnati, OH, shared these with her readers on her blog, and as soon as we saw them we knew we had to share them with you, too!
Read on for the secret behind these delectable treats.
1 Recipe Peanut Butter Modeling Chocolate
Form Truffle’s Body
MEASURE 14gr. of chocolate ganache (approximately 3/4″ ball).
ROLL ganache into a ball shape.
ROLL ganache balls over cocoa powder and shape into a long oval “acorn” shape.
FLATTEN bottom side of the oval by pressing down.
Texture Truffle’s Top
LAYER plastic wrap over modeling chocolate.
CUT 1″ circles. Pressure between plastic wrap and cutter will round edges of circles.
Assembling the Truffles
SMOOTH sides of circle to connect to truffle body.
INDENT a hole in the middle of the circle with a toothpick.
ROLL a small log of Chocolate Rolled Fondant. This will create a stem.
BEND log into a coma shape and taper one side.
INDENT top of the wider side with toothpick.
BRUSH edible glue or water to the narrow side of the stem.
Hints for success: Modeling chocolate top may be substituted by small vanilla wafer, such as Nilla wafers. Melted chocolate or fresh peanut butter may be used to adhere truffle to wafer.
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