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Peanut Truffle Mice




  1. In heavy saucepan, bring milk and sugar to boil over medium heat, stirring.
  2. Boil for 3 minutes, stirring constantly; remove form heat.
  3. Add chips; stir until melted.
  4. Pour into bowl; cover and refrigerate for about 1 hour or until firm.
  5. Shape teaspoon fulls into balls.
  6. 8Make thumbprint in each; place almond inside and press mixture to form an egg shape.
  7. Place on waxed paper-lined baking sheet, pressing base to flatten slightly.
  8. Insert peanut halves for ears.
  9. Cover and refrigerate for about 1 hour or until firm.
  10. Decorate or coat with melted chocolate *garnish
  11. Truffles can be refrigerated in single layer in airtight container for up to 1 week or frozen for up to 3 weeks.

*Melted Chocolate Garnish

  1. In micro-waveable bowl combine 6 oz (175 g) semisweet chocolate with 4 tsp. vegetable oil.
  2. Microwave 1 min or until glossy. Stir until smooth.
  3. Transfer to pastry bag, add eyes, spots etc. or dip head first one at a time turning in garnish to coat.
  4. Place on waxed paper and refrigerate for 10 - 15 minutes

Makes 86 truffles

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