Easy Salted Butterscotch Truffles
These Easy Salted Butterscotch Truffles have a soft, silky-smooth center of butterscotch goodness that is encased in a shell of semi-sweet chocolate, and topped with a light sprinkle of sea salt. The perfect addition to your holiday trays or for gift giving.
Ingredients
Instructions
For full instructions please see : www.faithfullyglutenfree.com
Ingredients
- 1 brick (8 oz, 250 g) cream cheese, softened
- 2 cups 250 gr confectioners' (icing) sugar
- 2 cups (380 g) gluten-free butterscotch chips, melted (see Notes)
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (190 g) gluten-free milk or semi-sweet chocolate chips
- 1 teaspoon (5 ml) shortening
- 1/2 teaspoon (2.5 ml) sea salt
Instructions
- Beat together the cream cheese and confectioners' sugar until smooth.
- In a glass bowl, microwave the butterscotch chips in 30 second intervals at 50% power, stirring in between, until only a few small lumps remain. Then stir until smooth. You can also melt the chips on the top of a double boiler.
- Beat the melted butterscotch chips and vanilla into the cream cheese mixture. Cover and refrigerate for at least one hour.
- Once it is chilled, spoon the mixture into 1 tablespoon balls onto a wax paper or parchment lined baking sheet. I like to use my smallest cookie scoop for this. Place the baking sheet in the freezer for about 30 minutes.
- Now that the filling is hardened, you can use your hands and roll the truffles into smooth balls. Let freeze for a few more minutes while you prepare the chocolate coating.
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