Yield: 24 reindeer truffles
- 1 cup heavy cream
- 12 ounces (about 2 cups chopped) semi-sweet chocolate
- 1/4 cup cocoa powder
- 12 ounces chocolate candy coating (can substitute tempered chocolate)
- 48 small pretzel twists
- 24 red hot candies or other small red candies
- 2 tbsp white chocolate chips
1.Place the chopped chocolate in a heat-safe bowl. Put the cream in a small saucepan over medium-high heat and bring it to a simmer, but do not allow it to boil.
2. Pour the hot cream over the chopped chocolate and gently whisk it until the chocolate melts and the mixture becomes smooth and homogeneous. This is your “ganache.” Press some cling wrap directly on top of the ganache, and place it in the refrigerator until it is firm enough to scoop and roll, about 2 hours.
3. Once the ganache is firm, dust your hands with cocoa powder. Use a small candy scoop or teaspoon to scoop up a ball of ganache and roll it between your palms until it's round. Place it on a foil-lined baking sheet. Pinch off a small ball of ganache, smaller than a dime, and roll it between your hands. Press it firmly to the front of your truffle on the baking sheet: this will be the reindeer's nose. Repeat until you have formed all of the reindeer heads with noses. If you use a 1-tablespoon scoop you should get 24 reindeer heads from this recipe.
4. Refrigerate the heads to firm up the ganache, for about 20 minutes.
5. While you wait for the heads to chill, cut each pretzel lengthwise down the center so that each yields two pretzel halves curling upward. These will be your antlers.
5. Once the ganache is firm enough to dip, melt the candy coating, or alternately, you can use real chocolate and temper it.
6. Using a fork or dipping tools, dip one reindeer head completely in the melted chocolate. Remove it from the chocolate and tap the fork against the lip of the bowl to remove excess coating. Place it back on the baking sheet, and while the chocolate is still wet, press a red candy on top of the nose. Take a pretzel half in each hand and press them simultaneously into the sides--doing them both at once keeps the reindeer head from moving around too much.
7. Repeat until all of the reindeer heads have been dipped and have been decorated with pretzel antlers and red noses.
8. Melt the white chocolate, and use a toothpick to dab two large dots on the faces to represent the reindeer eyes. If necessary, re-melt the chocolate candy coating, then take another toothpick and put two small dots in the center of the white dots to complete the eyes.
9. Your Reindeer Truffles are now finished! Store them in an airtight container in the refrigerator for up to two weeks, but for best taste and texture, let Reindeer Truffles come to room temperature before serving.Click Here to View All Christmas Candy Recipes