Happy Easter! If you are among the many people celebrating Easter today, allow me wish you a joyous day filled with friends, family, good food, and lovely spring weather!
Unfortunately I couldn't celebrate Easter with my family this year, so to make it up to them, I sent them a package filled with all sorts of springtime treats, including these cute little pink and white strawberry milkshake truffles.
Let me warn you right off the bat: These truffles are super, super sugary, so if you aren't a fan of hyper-sweet candy, then these truffles are probably not for you.
On the other hand, if you, like me, are a fan of all things saccharine, then you will love these little guys. Each truffle starts with a smooth, creamy center that is intensely sweet and has a rich strawberry aroma. These strawberry centers are then coated with a shell of vanilla-scented white chocolate and topped with crunchy pink sprinkles. Yum!
This recipe is a Daydreams of Baking original, but it was inspired by an uncooked fondant recipe that I found on about.com:
Strawberry Milkshake TrufflesI thought that the pink and white color scheme of these truffles was really cute for Easter, but now that I think about it, these truffles would be great for Valentine's Day or a baby shower, wouldn't they?
1/3 c butter (room temperature)
1/3 c light corn syrup
1 tsp vanilla extract
1/2 tsp salt
1/2 c strawberry Nesquik powder
3 1/2 c (403 g) powdered sugar
18 oz white chocolate OR white candy melts
pink sprinkles (optional)
1. In a large bowl, beat together the butter, corn syrup, vanilla extract, salt, and strawberry Nesquik until they are well combined.
2. Beat in the powdered sugar a little bit at a time. As you add the powdered sugar, the mixture will start to thicken and form a stiff dough. After the last of the powdered sugar has been added, gather the sugar dough into a ball. Knead the sugar dough ball a few times on a work surface that has been lightly dusted with powdered sugar.
3. Line a baking sheet with waxed paper. Pinch off pieces of the sugar dough and then roll them into small balls. Place these balls onto the waxed paper. Allow the balls to dry in open air for about 15 minutes.
4. While the sugar dough balls are drying, temper your white chocolate or melt your white candy melts. Coat each ball by dipping it into the chocolate/candy, and then set it back on the baking sheet and sprinkle it with some pink sprinkles. Allow the coating on the finished truffles to harden completely before removing the the truffles from the waxed paper.
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