- 8 ounces semi-sweet chocolate
- 1/2 cup (4 ounces) unsalted butter, softened to room temperature
- 1/2 cup chopped meringue cookies
- 12 ounces chocolate candy coating
1. Prepare a baking sheet by lining it with aluminum foil and set aside for now.
2. Chop the semi-sweet chocolate into small, even pieces using a serrated or chef’s knife. Place the chocolate in a medium microwave-safe bowl and melt the chocolate, stirring after every 30 seconds to prevent overheating. Once melted, stir until the chocolate is very smooth. Set it aside for a few minutes to cool.
3. While the chocolate is cooling, cut the butter into small chunks and set aside. Chop the meringues into small pieces.
4. Once the chocolate has cooled for a few minutes, begin to beat it with a hand mixer set to medium speed. Add the butter chunks a few at a time, beating until they are well incorporated. Gently stir the meringue chunks into the chocolate mixture until they are well-distributed, reserving a few tablespoons for decoration. Press a piece of cling wrap on top of the chocolate and refrigerate the truffle mixture for one hour, or until firm enough to scoop.
5. Once firm, use a teaspoon or a small candy scoop to scoop up balls of the truffle mixture. Roll the balls between your hands to make them round, and place them on the prepared baking sheet. If the chocolate sticks to your hands, dust your palms with a light layer of cocoa powder. Continue until you have formed all your truffles.
6. Once the truffles have been rolled, melt the candy coating in the microwave, stirring after every 45 seconds to prevent overheating.
7. Using dipping tools or a fork, dip a truffle into the melted candy coating. As you bring it out of the chocolate, scrape the underside on the bowl to remove excess coating. Place the truffle back on the baking sheet and repeat with remaining truffles. If desired, you can top the truffles with whole or crushed meringues while the chocolate is still wet.
8. Refrigerate the truffles to set the coating, for about 20 minutes. Once set, bring the truffles back to room temperature and serve. Meringue Truffles are best eaten within 2-3 days of being made, as the meringue tends to soften after this time, and the truffles lose their wonderful texture and crunch.