Prep Time: 1 hr min
Total Time: 3 hr 20 min
Makes: 10 servings
Nutritional Information

Ingredients

1 pkg. (6 squares) BAKER’S Bittersweet Chocolate
1/4 cup whipping cream
1 Tbsp. butter, softened
1 pkg. (6 squares) BAKER’S White Chocolate, divided
Yellow and red food colorings (3 drops yellow and 2 drops red)
3 Tbsp. BAKER’S ANGEL FLAKE Coconut, tinted orange black decorating gel

Instructions

MICROWAVE bittersweet chocolate squares, cream and butter in microwaveable bowl on HIGH 1-1/2 to 2 min., stirring after 1 min. Stir until chocolate is completely melted; cover. Freeze 1 hour or until firm enough to handle. Use teaspoon to scoop and roll chocolate mixture into 20 balls, each about 1 inch in diameter; place on waxed paper-covered baking sheet. Freeze 20 min.

MICROWAVE 3 white chocolate squares in clean microwaveable 1-cup measuring cup or small bowl 1 to 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted. Set aside. Repeat with remaining white chocolate squares in separate bowl; stir in food colorings. Cool chocolates completely.

DIP 10 chocolate balls in tinted chocolate, turning to evenly coat each ball. Return to baking sheet. Repeat with remaining chocolate balls and untinted chocolate. Decorate orange truffles with coconut to resemble pumpkins. Use decorating gel to draw eyes and mouths on white truffles to resemble ghosts. Refrigerate 30 min. or until chocolate is firm. Keep refrigerated.

SOURCE

Tags: Baking, Dessert, Holidays, Snacks

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