Christmas Truffle Tree
1 (9-inch tall) foam cone
About 70 wooden toothpicks
1-1/3 C. Whipping Cream
1/4 C. Packed Brown Sugar
1/4 t. Salt
1/8 C. Grand Marnier
2 t. Vanilla
16 oz. Semi-sweet Chocolate, chopped
16 oz. Milk Chocolate, chopped
Finely chopped nuts and assorted color sprinkles
Heat cream, sugar, salt, rum and vanilla in medium sauce pan over medium heat until sugar is dissolved and mixture is hot. Remove from heat; add chocolates, stirring until melted. (Return pan to low heat if necessary). Pour into shallow dish. Cover and refrigerate until just firm; about 1 hour.
Shape about half of the mixture into 1 1/4 inch balls. Shape the remaining mixture into 3/4 inch balls.
Roll the balls in nuts and sprinkles. Each ball in a different one, (nuts, colored sprinkles, chocolate sprinkles, etc.) Refrigerate truffles until firm, about 1 hour.
Cover the cone with foil. Starting at the bottom of the cone, attach the larger truffles (alternating the designs) with wooden toothpicks. Use small truffles toward the top of the cone. Refrigerate until serving time.
Note: If your kitchen is very warm, keep portion of the truffle mixture chilled as you shape and roll the balls.
Yield - 1 tree (6 dozen truffles)
Recipe From Razzle Dazzle Recipes