Thanksgiving Turkey Truffles|
Originally created for a website for grandparents and grandchildren, these turkey truffles have now become a holiday tradition. They are fun to make, and a lot easier than the lengthy directions would have you think! They also can be made in advance and different steps can be completed on different days, which is convenient for those of us with busy schedules at this insane time of year. Each turkey has its own individual personality (which in our test kitchen caused many funny names to be applied to different turkeys). Let the children have fun making different shaped turkeys and express their personalities...they don't have to be picture perfect to be incredibly cute (just like kids). For quicker treats, simply use commercial truffles and continue the recipe starting with dipping the truffles in the milk chocolate.
1/4 cup heavy cream
8 ounces high quality dark chocolate, broken into small pieces
6 tablespoons butter, cut into small pieces
30 pieces candy corn
20 miniature chocolate tootsie rolls
4 ounces milk chocolate
1/2 cup sliced almonds
1 ounce orange confectionery chocolate, melted or orange tube frosting
Place the heavy cream in a small heavy saucepan. Bring to a gentle simmer over medium heat. Remove from the heat, and stir in the chocolate and butter. Stir until smooth, returning to the stove and cooking for a few seconds, stirring constantly, and removing quickly and stirring off the stove for 30 seconds, before repeating the process until the chocolate slowly melts. Do not leave the chocolate mixture on the burner too long or it can overheat or even burn. A double boiler can also be used for this. Pour the chocolate mixture into a bowl and refrigerate for at least 2 hours. While the chocolate mixture is chilling, prepare the heads and necks. Cut the candy corn lengthwise with a small thin sharp knife to form the beaks. You only need 20 beaks, but the candy corn does tend to split and not always form perfect beaks. Line a small freezer proof pan or baking sheet with parchment paper. Rip off a small 4-5 inch piece of parchment paper. Unwrap 3 tootsie rolls and place on the small piece of parchment paper. Microwave on high for 15-20 seconds, or until the tootsie roll is very soft and malleable. Pinch each end of the tootsie roll between a finger and thumb and gently pull to form the neck. Form the base of the neck by carefully flattening the bottom end of the tootsie roll. For the head, insert the candy corn beak and form the head shape around the candy corn. Move the neck until you have reached the shape you want. Place the finished head and neck on the prepared baking sheet and place in the freezer. Repeat with the remaining tootsie rolls. Freeze the completed heads and necks for at least an hour. Line a baking sheet with parchment paper. Using a 1 1/2 inch scoop or spoon, dip the scoop or spoon into very hot water and shake off any excess water that clings to the scoop or spoon. Scoop out the chocolate mixture and place on the prepared baking sheet, molding the truffle slightly if you need to. Repeat until all of the chocolate truffle mixture is used up, forming 20 truffles. Place the0truffles in the freezer for at least one hour. In a small shallow bowl or pan, melt the milk chocolate. Dip the top of a truffle into the milk chocolate. Sort through the almonds to find ones roughly the same in size and press them into the "tail" of the truffle to form feathers. Take the head and attach it to the truffle in the desired position, dipping it into additional milk chocolate if needed to adhere it to the truffle. Form the eyes by dipping a toothpick into the melted confectionery chocolate or by piping with the frosting. Return the truffles to the freezer and freeze for at least 2 hours. Truffles can be stored in the refrigerator for up to 2 weeks, or frozen for several months. They are best served chilled.
Makes 20 truffles.
Preparation Time: 1 hour
Cooking Time: 15 minutes
Chilling Time: 5 hours
Total Time: 6 hours, 15 minutes