Chocolate Truffle Christmas Tree

I have made this Christmas tree probably since 1984!!

I had never baked Christmas cookies growing up, 

not that we didn't ever make cookies, 

but for some reason, not at Christmas. 

So

When we first were married, 

We had a party for the young married couples in our church.

I had NO IDEA what a Christmas cookie looked like!!

So

I bought a magazine

and started baking cookies!!

LOTS

of cookies!!

Some years we made 1000!!

We ate some

And gave away 

LOTS

to neighbors and friends.

I make these truffles just about every year.

For the years that we chose NOT to have a Christmas tree,

I made a STAR.

So

Whatever your preference

make a mold to fit how you celebrate

the birth of

JESUS CHRIST 

Our 

Savior

Chocolate Truffle Christmas Tree
This recipe is from: Woman's Day, December 1984 
(And cost $2.25!!!!!!!!!!)

Servings: Makes 1 tree and about 3 dozen truffles

Preparation time for mold: About 1 hour 15 minutes

Preparation time for truffles: About 30 minutes

Chilling time for tree: About 4 hours or overnight

Chilling time for truffles: About 2 hours total

Cardboard Tree Mold (directions follow)

3 packages (6 ounces each) semisweet chocolate chips

1 can (14 ounces) sweetened condensed mild (not evaporated milk)

1 1/2 teaspoons vanilla extract

1 pound chocolate, confectioners' sugar

Coatings: finely chopped nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, confectioners' sugar, finely chopped toasted almonds, and any other ideas you can come up with....the sky is the limit!!

2 tablespoons confectioners' sugar

1/4 teaspoon unsweetened cocoa

Water

Prepared chocolate frosting (optional)

Make cardboard Tree Mold. In heavy, medium-sized saucepan, over low heat, melt chocolate chips with sweetened condensed milk. Remove from heat; stir in vanilla. Fill triangular part of tree mold with 1 1/3 cups chocolate mixture. Spread into corners and up sides of mold to top edge. Mixture should cover bottom and sides completely, about 3/8 inch thick. Smooth sides with spatula or knife. (See Step 3.) Using 3 tablespoons chocolate mixture for base mold, repeat preceding step. Chill both molds 4 hours, or overnight.

To make Chocolate Truffles, chill remaining chocolate mixture about 1 hour, or until firm. Shape into 1-inch balls; dip in chocolate mixture about 1 hour, or until firm. Shape into 1-inch balls; dip in chocolate confectioners' coating, if desired; roll in desired coatings. Place truffles into foil or paper candy cups; chill 1 hour, or until firm; then store covered at room temperature.

To assemble chocolate tree, remove chocolate triangle and base from cardboard molds. Carefully peel foil from chocolate molds. (See Step 4.) Mix confectioners' sugar with cocoa and a few drops of water. Use mixture to attach base to bottom of triangle, pressing sides together. Trim top edges evenly with sharp knife. Spread sides and top edges with prepared chocolate frosting, if desired. Place chocolate tree on serving platter. Let stand until firm. Fill with a variety of Chocolate, Holiday and/or White Truffles. Store covered at room temperature.....(but I always have frozen them for when I want to use or give it away.)

Cardboard Tree Mold (12 inch square of medium-weight cardboard...but I have now made a smaller version....so make it the size you desire)

Masking tape

Heavy duty aluminum foil

Measure and mark cardboard sheet into following dimensions:

• Two 10 X 1 1/2 inch strips
• One 8 X 1 1/2 inch strip
• Two 4 X 1 1/2 inch strips
• Two 2 X 1 1/2 inch strips

Cut out strips. Using 2 inch strips of masking tape, tape together the two 10 inch strips and one 8 inch strip of cardboard to form a standing triangle. Using 2 inch strips of masking tape, tape together the two 4 inch strips and two 2 inch strips of cardboard forms on 15 1/2 X 10 1/2 inch jelly-roll pan or baking sheet. Using a 16 inch length of foil, place lengthwise over triangle; carefully press foil into center and up inside edges of triangle , forming foil mold. With spoon, carefully smooth bottom and sides of triangle, removing as many wrinkles as possible. Trim excess foil. (See Step 2.) Using a 6 inch length of foil, line tree base.

WHITE TRUFFLES

Servings: Makes about 6 dozen truffles

Preparation time: About 45 minutes

Chilling time: About 2 hours total

2 1/2 pounds white confectioners' coating, divided

1 can (14 ounces) sweetened condensed milk (not evaporated mild)

1/8 teaspoon salt (dash)

3/4 to 1 cup chopped nuts

1 1/2 teaspoon vanilla extract

In heavy, medium-sized saucepan, over low heat, melt confectioners' coatings (see Chocolate Truffles). Chill 1 hour, or until firm. Store covered at room temperature (but again, I always freeze my fudge never leave at room temperature....or keep in the fridge if you are going to want it fresh and use it soon.)

HOLIDAY TRUFFLES

Servings: Makes about 6 dozen truffles

Preparation time: About 45 minutes

Chilling time: About 2 hours total

3 packages (11.5 ounces or 6 cups) semisweet chocolate chips

1 can (14 ounces) sweetened condensed mild (not evaporated milk)

dash salt

1 1/2 teaspoon vanilla extract

In heavy, medium-sized saucepan, over low heat, melt chips with sweetened condensed milk. Remove from heat; divide mixture between two small bowls. To one bowl, add vanilla extract. Chill both mixtures 1 hour, or until firm. Shape into 1 inch balls; roll in desired coatings (see Chocolate Truffles.) Chill 1 hour, or until firm. Store covered at room temperature.

I keep my truffle mold from year to year and make a new one when it is needed. I don't make the white truffles too often as we are chocoholics!! We try to eat healthily and since chocolate has LOTS of Vitamin C ( "C" for Chocolate!!) it counts. I like making from scratch so have enjoyed these. They have been a favorite!! I make my own sweetened condensed milk to save a bit of money....but that is another post, another day or I could get carried away!!

Now, if I can link this up and back, I will be doing great!! I have much bloggie business to learn!!

~Judith~