I knew that she and I we were going to have a lot of fun making these together, and we did!
Gooseberry Patch suggested flaked coconut, chopped nuts, powdered sugar, chocolate sprinkles and baking cocoa for truffle coatings. All were delicious.
In addition to their suggestions I picked out Heath Toffee bits because I love toffee, and my daughter spied Christmas colored sprinkles in the baking aisle. It was an excellent find because the red/green and green/white sprinkles made for a very beautiful and festive platter. You have to try this one.
2/3 c. heavy cream
12 oz. pkg. semi-sweet chocolate chips
4 T. unsalted butter, softened
Toasted flaked coconut
Toasted finely chopped nuts
*Red and Green Sprinkles
*Green and white Sprinkles
candy paper cups
Here's what you do
Heat cream just to a boil in a medium saucepan. Remove from heat and whisk in chocolate chips and butter; beat until smooth. Place pan over a bowl of ice water. Beat at medium speed with an electric mixture 3 to 4 minutes or until soft peaks form. Cover and refrigerate 3 hours or until firm.