Tailgate Recipe #9: Double Chocolate Truffles and Cheesy Corn Casserole

Game days are starting to get chilly, but I can’t say that I mind it. There is just something about attending an exciting game in the brisk weather that really says ‘football’ to me.

The two treats I am featuring this week are Double Chocolate Truffles and Cheesy Corn Casserole. These two will be perfect for a semi-chilly game day, like we are planning to have this Saturday in Fayetteville.

I love making truffles. They are so easy but so decadent. I’ve made them before, but I changed the recipe up a bit. This time I dipped them in melted milk chocolate, so they would have a hard outer shell. Since it’s only going to be 60 degrees this Saturday, I thought the chocolate could handle being outside.

Speaking of 60 degree weather, I wanted to bring something warm to add to our tailgate feast. I made an incredibly cheesy corn casserole as zesty side dish. This is so, so delicious. 

Both of these treats are really easy and excellent recipes to make a day ahead so you don’t spend all morning in the kitchen and then rushing around making your friends wait on you while you try to get yourself ready. I’m so guilty of that. Not this week though! I’ll have my delicious dessert and side dish all packaged up and ready to go before the doorbell rings.

Double Chocolate Truffles

In a non-stick saucepan, melt the chocolate chips and sweetened condensed milk. Stir frequently until melted and smooth. Add vanilla.

Pour in a baking pan lined with a Silpat or parchment paper and smooth until the chocolate is about ½ inch deep. Place in refrigerator for about one hour.

(While this was chilling, I made the cheesy corn casserole.)

Remove from refrigerator and scoop into small bite-sized truffles. I used the larger end of a melon baller. Roll with the palms of your hands and place back onto the baking sheet. Repeat with remaining chocolate. Place in freezer for about 30 minutes so they chill back up before you drop them in melted milk chocolate.

Melt about 10 squares of milk chocolate. I used Bakers Bark. Set up your station. Remove about 10-12 truffles from the freezer at a time. 

Drop one truffle in the chocolate at a time. Remove with a fork and place on a cooling rack that has a sheet of parchment paper underneath to catch the dripping chocolate.

Place mini chocolate chips on the tops of the truffles before the milk chocolate melts. You can use any topping you prefer. These would be excellent with chopped nuts, sprinkles or coconut.

Allow them to set completely and store in refrigerator until ready to serve.

I’m serving mine in cupcake wrappers and placing them in this cute cupcake tree.

Ingredients:

3 cups semi-sweet chocolate chips

1 (14 ounce) can sweetened condensed milk

1 tablespoon vanilla extract

Directions:

In large saucepan, melt chocolate chips with sweetened condensed milk. Remove from heat and stir in vanilla. Transfer the mixture into a medium bowl. Cover and chill 2 to 3 hours or until firm.

Shape mixture into 1 inch balls; roll in desired covering and/or decorate them. Refrigerate in a tightly covered dish.

Cheesy Corn Casserole

There is a corn dip recipe (served cold) that several of my co-workers and I are quite obsessed with. I basically took that, added a whole lot more cheese and melted it all together in one united blissful pan.

Sauté half an onion and one or two bell peppers in a small sauce pan until soft.  Add garlic. Combine that along with sharp cheddar cheese, cream cheese, sour cream, Velveeta, corn and paprika in a large pot on medium heat. Add frozen corn. Stir occasionally until all cheese is melted. Add pepper.

Serve in a pretty dish and don’t count how many servings you will have.

Ingredients:

1-2 red and/or green bell peppers

½ onion, chopped

4 cloves chopped garlic

½ cup flour

1 cup milk

4 oz. cream cheese, cubed

4 oz. Velveeta, cubed

1 oz. block grated extra-sharp cheddar cheese

1 tsp. paprika

2 lb. fresh or frozen corn kernels

Black pepper to taste

Directions:

Heat onion, garlic and bell pepper in a saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add garlic, and cook for about a minute longer. Add cream cheese, sour cream, Velveeta, cheddar, and paprika, and cook until smooth. Remove from heat and stir in corn and flour; season with salt and pepper. Transfer mixture to a 9″ × 13″ baking dish and bake until top is golden brown and bubbling, about 20 minutes. Let cool before serving.

Happy winning weekend!

Cheers!

Christi