Peanut Truffle Mice
- 1 cup sugar
- 1 cup evaporate milk
- 1/2 cup granulated
- 2 pkg. (300 g each)
peanut butter chips
- 86 blanched whole
almonds, toasted unsalted peanut halves, sliced almonds, or sliced hazel nuts
chocolate garnish (optional)
- In heavy saucepan,
bring milk and sugar to boil over medium heat, stirring. Boil for 3 minutes,
stirring constantly; remove form heat. Add chips; stir until melted. Pour into
bowl; cover and refrigerate for about 1 hour or until firm.
- Shape teaspoon fulls
into balls. Make thumbprint in each; place almond inside and press mixture
amount to form an egg shape. Place on waxed paper-lined baking sheet, pressing
base to flatten slightly. Insert peanut halves for ears.
- Cover and refrigerate
for about 1 hour or until firm.
- Decorate or coat with
melted chocolate garnish
- truffles can be
refrigerated in single layer in airtight container for up to 1 week or frozen
for up to 3 weeks.
- Makes 86 truffles
- Melted Chocolate
Garnish - in micro-waveable bowl combine 6 oz (175 g) semisweet chocolate with
4 tsp. vegetable oil. Microwave 1 min or until glossy. Stir until smooth.
Transfer to pastry bag, add eyes, spots etc. or dip head first one at a time
turning in garnish to coat. Place on waxed paper and refrigerate for 10 - 15