Ingredients
Units
Scale
- 10 ounces M&M’S® Brand Holiday Milk Chocolate Candies or M&M’S® Brand White Peppermint (Limited Edition) Candies
- 3 tablespoons butter
- 1 tablespoon honey
- 1/2 cup heavy cream
- 8 ounces dark chocolate melting candies
Coatings:
- Toasted Coconut
- Cocoa Powder
- Chopped Almonds
- M&M’S® Brand Minis Milk Chocolate Baking Bits
Instructions
- In a double broiler, melt down M&M’S® Brand Holiday Milk Chocolate Candies with butter and honey. Once the chocolate has melted down, turn the heat off and stir in the cream until smooth and creamy.
- Pour into an 8x8 square baking dish. Place in the refrigerator and let set for 1 hour.
- Take a rounded teaspoon and scoop chocolate onto a parchment line baking sheet. Return to the refrigerator again for another hour.
- Place the coconut, cocoa powder, almonds and mini M&M’S® in separate bowls. Set aside.
- Melt down chocolate melting candies.
- Shape the truffles by rolling them between the palms of your hands. Dip them in the melted chocolate and then the desired coating. Place back on to the parchment lined sheet.
- Repeat until all the truffles are coated.
- Refrigerate until ready to serve and store in an air-tight container.
Notes
Prep Time does not include Inactive Prep Time
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
