CHANY BAKES a vast variety of incredible mini-sweet goods, and these truffles – elegant and luxurious ganache miniatures that will melt in your mouth – are one of her signatures. Truffles are generally not hard to make, but these are the absolute easiest and most delicious pareve truffles you’ll ever taste – they’re way better than the store-bought ones. To decorate the truffles, you can buy ready-made fondant flowers, icing, and colored sugar.

Note: The truffles will stay fresh in the refrigerator for up to two weeks.

INGREDIENTS

1 bar (15 oz.) pareve baking chocolate

1 can (11 oz.) Baker’s Choice praline paste

1 Tbsp. rum, amaretto, or coffee dissolved in several drops of boiling water

DECORATIONS AND COATINGS

 Ready-made fondant flowers or ready-made icing (I use Wilton’s)

 Baker’s Choice almond (or other nut flavor) crunch

 Colored sugar

 Confectioners’ sugar

DIRECTIONS

1. In the top of a double boiler, melt the chocolate. Add the praline paste and mix gently until melted and evenly incorporated. Remove from the heat. Stir in either the rum, amaretto, or dissolved coffee. Pour into molds or mini cups, or place in the refrigerator to harden for making truffle balls.

2. If using molds or mini cups, place the filled molds or mini cups in the freezer until the truffles are hardened, about 20 minutes. Remove from the freezer and decorate the tops with ready-made fondant flowers or use the ready-made icing to decorate with flowers, leaves, stars, etc. Allow the icing to harden, then transfer to an airtight container. Refrigerate until ready to package or serve. Serve at room temperature.

3. To prepare truffle balls: Refrigerate the truffle mixture until the chocolate is firm yet pliable, about 30 minutes. Line a baking sheet with waxed paper. With a small melon baller, drop small rounded balls of the truffle mixture onto the prepared baking sheet. You may need to roll them slightly between your palms to achieve a perfect round shape. Roll the truffle balls in chopped nuts, colored sugar, or confectioners’ sugar to coat. Freeze until firm, about 20 minutes, then store in an airtight container. Refrigerate until ready to package or serve.

Yields 25 large or 50 small truffles