By: Jill Finger

Dec 12 2014

Category: Uncategorized

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Focal Length:4.12mm
Shutter:1/0 sec
Camera:iPhone 5

finished product

When I realized I had a couple free hours yesterday afternoon, I drafted Wes to help make truffles.  We made two batches of filling–peanut butter ( a recipe I got from Cathy years ago) and cookie dough (from Taste of Home magazine). After chilling the rolled balls for a little while, we melted the chocolate and shielded the stove with aluminium foil. Wes dropped each one in, while I fished it out.  We had an assembly line going and had them all dipped in about 30 minutes.  The cookie dough truffles were drizzled with a bit of white chocolate to differentiate them from the peanut butter ones.  They are all packed in tins awaiting Christmas.

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