(Alaina) I’ve made these truffles a few times but they seemed extra good this year – I think the original recipe might be from Taste of Home but this is my variation on it. The not-too-sweet Raspberry Cream Truffles are a beautiful addition to any goodie tray and would make perfect gifts! You do need to refrigerate them so keep that in mind.
The truffles were easy to change up – I dipped some in dark chocolate, rolled some in coconut and some in almonds. You could also dip them in white chocolate or milk chocolate or roll them in cocoa powder. For a different flavor, try another kind of preserves – I’m thinking strawberry with melted white chocolate chips instead of the semi-sweet chocolate chips would be delicious! It’s very important to refrigerate them for the specified amount of time before rolling them. I used a holiday mini muffin cup for each chocolate – it made for a pretty presentation.
RASPBERRY CREAM TRUFFLES
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1 package (8 oz.) cream cheese, softened
1 c. semisweet chocolate chips melted
1 c. crushed graham crackers or vanilla wafers
1/2 c. seedless raspberry preserves
finely chopped toasted almonds, coconut, cocoa powder, or melted chocolate (dark, milk, or white)
In a small bowl, beat cream cheese until smooth. Beat in the melted chips, wafer crumbs and preserves. Cover and refrigerate for 2 hours or until easy to handle.
Shape into 1-in. balls; roll in almonds, coconut, and/or cocoa powder or dip in melted chocolate. Store in an airtight container in the refrigerator. Makes about 3-3-1/2 dozen.
(Stephanie) In the hopes of finding a different and slightly less sweet treat for the holiday season, I set out to find and test a Fruit and Nut Ball recipe. In my researching, I discovered that these tiny sweets are also called Sugar Plums. And to be honest, I quite like that name.
I initially had some trouble with this recipe being too corase to stick together. I added a bit of orange juice and a little extra honey and still had troubles. You know what the secret is? Using a food processor. The recipe didn’t specify this method, but some quick research showed many other recipes do. It’s too difficult to get the fruits and nuts fine enough to become one mixture. Once I dumped it in the food processor, it worked perfectly. So my advice, use a food processor if you don’t want to be frustrated.
As I didn’t have dates, I used a combination of dried cranberries and dried cherries. Any combination of dried fruits should work. I was pleasantly surprised by the combination of flavors and love that these will keep for so long. I hope you enjoy these healthier, sweet treats (bonus, they are naturally gluten free!).
SUGAR PLUMS (or Fruit and Nut Balls)
(from Saveur Magazine online)
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2 c. whole almonds
1/4 c. honey
2 tsp orange zest
1 1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1 c. chopped dried apricots
1 c. chopped dates
1 c. confectioner’s sugar or toasted coconut
Preheat oven to 400°F. Arrange almonds on baking sheet in a single layer and toast in the oven for 10 minutes. Cool and chop.
Meanwhile, combine honey, orange zest, and spices in the bowl of a food processor. Add chopped nuts and chopped fruits. Pulse to combine. Mixture should be thick and stick together.
Pinch off rounded teaspoon size and roll into balls (rinse hands often as the mixture is very sticky). Roll balls in powdered sugar, ground toasted coconut, or finely ground nut meal. Makes 60-70 balls.
Store in an airtight container in single layers divided by wax paper in refrigerator for up to a month.