The Original Because of Love

Every year, my friend Joy and I get together for a Christmas Baking Day. Well, today was that day!

We each chose some of our favorite recipes or new recipes that we want to try. Then we divided up the shopping list. We double up the recipes, and now we each have a big batch of yummy things to eat.

Today we made: Cinnamon & Sugar Pecans, Mini Chocolate Chip Cheesecake Tarts, Oreo Truffles, Velvety Chocolate Truffles, Buckeye Bars, Confetti Crisps, Petite Cookie Tarts, and Peppermint Chocolate Cookies.

We both have a few more things that we are going to make on our own, but it was a great way to get started with all these yummy things.

Here is the recipe for the Velvety Chocolate Truffles. (Always a crowd pleaser!)

Ingredients:
2 squares of unsweetened baking chocolate
1 package (12 ounces) of semi-sweet chocolate morsels
1 container (8 ounces) of frozen whipped topping
1/4 teaspoon of vanilla
Assorted coatings (we use a few kinds of sprinkles, oreos, chopped nuts, and powdered sugar)

Directions:
- Coarsely chop the chocolate baking squares
- Place the chopped chocolate squares, the semi-sweet morsels, and half of the whipped topping in a microwavable bowl.
- Microwave on high for 1 to 2 minutes or until the chocolate is melted and smooth. (Best stir each 20 to 30 seconds.)
- Let cool slightly
- Fold in remaining whipped topping and vanilla
- Refrigerate 30 minutes or until firm enough to scoop. (Make sure that it does not firm to much or the toppings will not adhere well to the truffles.)
- Using a small scoop, scoop the truffle mixture into small balls. Then roll in your desired coatings. (Note: can be very messy)
- Put back in refrigerate to store until you serve.
- Yields about 30 truffles.