Instructions
To begin, melt one pound of white candy coating in the microwave using 30 second intervals. Be sure to stir in between times to distribute the heat. If the chocolate is thick once melted, add 2-4 tablespoons of paramount crystals until it becomes thinner. To make the truffles in this recipe we used the
winding truffle mold. Before starting, separate the mold pieces and place the bottom piece on your work surface. Add chocolate to the fill line of each cavity, tapping the mold on the counter to remove any air bubbles and settle the chocolate to the bottom of the mold. Next, gently press the middle insert into each cavity. Once all of the cavities have the middle insert, place the top piece of the mold on top and press all of the mold pieces together until all of the chocolate has made its way to the top of each cavity. Place the mold in the refrigerator to set up for 20-25 minutes. Fill the tipless bag with some of the leftover melted chocolate and set aside for decorating later.
Next, make the filling for the truffles. To do this, mix 8 ounces of plain, scoopable candy center with your desired flavoring. For this recipe we used cake batter oil based flavoring. This flavoring is highly concentrated and should be added ¼ tsp at a time until the desired flavor is achieved. Using gloves mix the flavoring into the candy center until well combined. If your candy center is sticky, gradually add ¼ cup of dry fondant. Be sure to taste the candy center and add another ¼ -1/2 teaspoon of flavoring if needed. These ingredients are best to be mixed with a spatula when they are sticky. After mixing in enough dry fondant you can switch to using gloved hands to knead the ingredients together.
Remove the chocolate shells from the refrigerator and take off the top piece of the mold. Then, carefully peel the inserts from each mold. To fill the molds, have your candy center and desired flavor of yum crumbs ready to go. Press a small piece of the candy center into each cavity of the mold. Be sure to not apply too much pressure as this could result in cracking the truffle shell. Then, add a layer of yum crumbs and gently press the crumbs into the candy center. Flatten another piece of the candy center and place on top of the crumbs. Top off each cavity with the melted white candy coating and smooth with a spatula. Once all of the steps are completed, refrigerate them for 15-20 minutes or until the top section of chocolate is set. To remove the truffles from the mold, carefully turn over and tap on your work surface to release. If the chocolate does not release from the mold with a few gentle taps, return to the refrigerator for 5-10 minutes and try again. To decorate these treats, place them on a sheet of parchment paper. Drizzle the truffle with the melted chocolate saved from earlier, then immediately sprinkle with the yum crumbs. Serve these treats immediately or store in an airtight container or cellophane bag and enjoy within 7-10 days.
