Truffles - Crisp Chocolate Truffles
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1 jar 7 oz marshmallow cream
2 T butter
1 C semi sweet chocolate chips
2 C Rice Krispies
14 oz bittersweet chocolate
2 Tablespoons vegetable shortening
white chocolate chips.
In heavy saucepan combine marshmallow cream, butter and chocolate chips. Cook over low heat until chocolate is melted and mixture is smooth, stirring constantly. Remove from heat.
Stir rice krispies into hot mixture, mixing until thoroughly combined. Drop mixture by rounded measuring teaspoons onto waxed paper lined cookie sheet. Shape into round balls and refrigerate about 1 hour or until firm. Melt bittersweet chocolate with shortening and dip each chocolate ball in melted chocolate and place on waxed paper-lined cookie sheet. Melt white chocolate and place in zip lock bag. Cut tiny hole in corner of bag and drizzle white chocolate over truffles. Refrigerate until firm. Place in small candy paper cups.
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