Chocolate
Truffles
Two 12 oz. packages semi-sweet chocolate chips
Three 4 oz. sweet chocolate bars (chopped)
One 7 oz. jar marshmallow cream
4 1/2 cups sugar
2 Tablespoons butter
One 12 oz. can evaporated milk
Decoration (see bottom)
Filling:
Place one 12 oz. package of chocolate chips, plus all the chocolate bars and the marshmallow cream into a heat-proof bowl. Heat sugar, butter, and evaporated milk in a heavy-bottomed sauce pan until sugar dissolves and mixture comes to a full boil. Boil mixture for 5 minutes, stirring constantly. Pour hot mixture into the bowl of chocolate and mix well. (The resulting mixture will become firm and cool enough to scoop.) Line one cookie sheet with plastic wrap. Using a small scoop, form individual balls and place on cookie sheet. Refrigerate until firm and chilled.
Coating:
In a double boiler melt the second package of chocolate chips and stir until smooth. Using your hands, roll the refrigerated chocolate balls until smooth and then place back in the refrigerator to chill for a few minutes. (Chilling sets the chocolate to make dipping easier.) Rest each ball on a fork and dip into the melted chocolate. Then gently place the ball on a clean cookie sheet lined with wax paper. Refrigerate the truffles or serve immediately at room temperature.
Note:
While dipped truffles are still wet, you can sprinkle the tops with chocolate jimmies. Or, for variety, after they are cooled and set, you can sprinkle tops with powdered sugar or cocoa powder.