True Love Truffles
Each truffle serves 1.
In advance: Prepare truffles. Mold 30 hearts in candy mold. On cookie pan, mold 4 hearts in smallest crinkle cutter from set, filling 1/4 in. deep with melted candy. Refrigerate until firm; gently press to release hearts. Attach crinkle hearts to lollipop sticks with melted candy; let set.
Make goblet by placing a dollop of melted candy on waxed paper-covered cake board. Cut (trim) Hidden Pillar to 3 1/2 in. and position upright in candy; refrigerate until firm. Using melted candy in cut parchment bag, fill pillar; tap gently to remove air bubbles. Place in freezer until completely chilled. To remove stem, gently push through pillar with handle of mixing spoon. Level top center of base and bottom center of bowl by sliding over a warm cookie sheet. Attach stem to level area of base with melted candy; let set. Turn bowl open side down and attach stem to level area with melted candy; let set. Using melted candy in parchment bag cut to size of tip 2, pipe beads on edge of bowl and where stem meets base and bowl; let set. For bowl section, make a 1/4 in. thick candy shell using ball pan half and 3 pks. of melted candy. For base section, make a 1 in. thick candy plaque using remaining melted candy from shell in ball pan half. Make goblet "stem." Attach heart candies to bowl and base with melted candy. Trim lollipop sticks as needed and insert 2 or 3 truffles on each stick to support crinkle hearts. Brush sticks with melted candy. Position crinkle hearts in bowl and fill bowl with truffles.
*Brand confectionery coating.
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