We all love rice krispie treats and who doesn’t like chocolate truffles? Introduce the two and this is what you get.
Rice Krispies
Butter
Marshmallows
Chocolate (pick your favorite, they all work…except Hersheys Syrup. I love it too, but not for this)
Help:
Crush the Rice Krispies in a food processor or with a rolling pin. They should be like really coarse crumbs. While your doing this melt your Butter and Marshmallows in a small pot or the microwave. Low heat for either one, butter and marshmallows like to burn. As for ratios, consult your mom and see what her recipe was, they were great weren’t they? In case you don’t talk to your mom I use about 1 cup of krispies to 1/4 stick of butter and 1/2 cup marshmallows. I completely made that up right now, but it seems about right. Now that your krispies are crunched and the sweet butter goo is ready, mix them together in a bowl. Now roll them into little balls, called truffles. They can cool down a bit while you melt your chocolate, if the krispie truffle is still warm, the chocolate will not adhere as well. Tip on melting chocolate, try not to ever do it in the microwave. It works, but you run the risk of burning it very easy and you have to tell yourself its not that bad, but really it is. Grab a small pot of water and bring it to a simmer. While simmering place a metal or glass bowl with your chocolate in and let the steam warm the bowl which then melts the chocolate. Not only is this far better and safer for the chocolate, but you can easily re-melt the chocolate as you are working if it hardens. This technique is called double boiling. Back to the balls. Bring your melted chocolate close to your work area and grab a fork. If you have a cookie rack and some wax paper, grab those too. Drop the truffles in the chocolate, not too many at a time, remove with fork and place on cookie rack with wax paper underneath the catch the chocolate. Done. Eat now or give them to friends. They will last a few days on the counter or till next Christmas in the freezer.
Barb
April 20, 2011
I’m going to try these for Easter your mom & Grandma will be impressed.
Salvatore J Riccobono
December 23, 2011
Hello John, Great recipe, sounds like fun. I will be making this for the holidays just for kicks. Also wanted you to know you have a great press release on the About You page.
Keep up the great work. We chefs must make a foot print in this fantastic industry.
Enjoy what you do always.
Salvatore Riccobono