Hot Chocolate Buttercream Truffles

• Gluten free

• Baking & Spices

  • 1/2 pkg Chocolate candiquik
  • 1 1 can Dollop Gourmet hot chocolate frosting

• Desserts

  • 1 Kraft marshmallow bits

Found on thedomesticrebel.com

Description

Ingredients

• 1 can Dollop Gourmet Hot Chocolate Frosting
• ½ pkg Chocolate CandiQuik
• Kraft Marshmallow Bits

Directions

• Line a small baking sheet with foil and set aside. Meanwhile, using a cookie dough scoop, portion out Tablespoon-sized balls of frosting onto the cookie sheet. Gently use your fingers to round out the frosting balls if needed. Freeze the frosting balls for about 1 hour or until completely firm.
• Once the frosting balls are firm, melt the CandiQuik according to package directions, until melted and smooth. Dip each frosting ball into the CandiQuik, submerging completely and allowing excess to drip off -- I like using a fork to do this. Return the truffles to the baking sheet and immediately garnish with marshmallow bits.
• Store leftover truffles at room temperature, airtight, or keep in the freezer and thaw at room temperature before serving.