Decadent truffle tree

(from Asaka’s recipe box)

Categories: not tried, party favorite, treat


  • 1 1/3 c whipping cream
  • 1/4 c packed brown sugar
  • 1/4 t salt
  • 1/4 c light rum
  • 2 t vanilla
  • 16 oz semisweet choc, chopped
  • 16 oz mil choc, chopped
  • Finely chopped nuts and assorted sprinkles
  • Foam cone (9 inch tall)
  • Toothpicks


  1. Heat cream, sugar, salt, rum and vanilla in med saucepan over med heat until sugar is dissolved and mixture is hot. Remove from heat, add chocolates, stirring until melted. Return pan to low heat if necessary. pour into shallow dish. Cover and refrigerate until just firm, about 1 hour.

  2. Shape about half the mixture into 1 1/4 inch balls. Shape the remaining mixture into 3/4 inch balls. Roll balls in nuts and sprinkles, refrigerate truffles until firm, about 1 hour.

  3. Cover cone with foil. Starting at bottom of cone, attach largest truffles with wooden toothpicks. Use smaller truffles toward the top. Refrigerate until serving time.

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