Lots of Truffle's

Subject: Lots of Truffle's Fri Nov 07, 2008 10:22 pm

Chocolate Truffles

10 oz dark sweet chocolate, cut into bits
3 large egg yolks
3 tablespoons heavy cream
6 tablespoons softened unsalted butter
1 to 2 tablespoons Grand Marnier or Cointreau
Unsweetened cocoa for dredging the truffles

Stir the chocolate in the top of a double boiler set over simmering water until it is just melted. Remove the top from the bottom of double boiler.

In a small saucepan beat the egg yolks with the cream over low heat until the mixture is pale and lukewarm
Remove the pan from the heat and add the chocolate to the eggs, beating until smooth. Add the butter, 1 tablespoon at a time, and the flavoring. Cover the mixture and chill for 1 hour or until firm. Dust the palms of your hands with the cocoa, pinch off heaping teaspoons of the mixture, form into 1 inch balls and dredge them in the cocoa, shaking off the excess. Store the truffles in airtight containers in the refrigerator. The truffles will keep for up to two weeks
Makes about 56

Subject: Re: Lots of Truffle's Fri Nov 07, 2008 10:22 pm

Chocolate Hazelnut Truffles

3/4 cup confectioner’s sugar
2 tbsp baking cocoa
4 milk chocolate candy bars (1.55 oz each)
6 tbsp butter
1/4 cup heavy whipping cream
24 whole hazelnuts
1 cup ground hazelnuts, toasted

In a large bowl, sift together confectioner’s sugar and cocoa, set aside
In a saucepan, melt candy bars and butter
Add the cream and reserved cocoa mixture is thickened and smooth
Pour into an 8 in square dish
Cover and refrigerate overnight
Using a melon baller or spoon, shape candy into 1 inch balls
Press a hazelnut into each
Reshape balls and roll in ground hazelnuts
Store in an airtight container in the refrigerator
Yield 2 dozen

Subject: Re: Lots of Truffle's Fri Nov 07, 2008 10:23 pm

Chocolate Peanut Butter Truffles

1 pkg (8 squares) Baker's semi sweet baking chocolate
1/2 cup peanut butter
1 tub (8 oz) Cool Whip Whipped topping, thawed
1/4 cup powdered sugar

Microwave chocolate in large microwaveable bowl on high 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted
Stir in peanut butter until well blended. Cool to room temperature.
Gently stir in whipped topping
Refrigerate 1 hour
Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1 inch balls.
Roll in sugar, or finely chopped pecans, or toasted cocoanut or crushed cookies.
Store in refrigerator
Makes 3 dozen or 12 servings, 3 truffles each

Subject: Re: Lots of Truffle's Fri Nov 07, 2008 10:23 pm

Decadent Chocolate Truffles

3 cups semi-sweet chocolate chips
1 (14oz) can creamy chocolate sweetened condensed milk
1 tbsp vanilla extract

Finely chopped nuts, flaked coconuts, chocolate sprinkles, colored sprinkles, unsweetened cocoa or colored sugar

In heavy saucepan, over low heat, melt chips with condensed milk
Remove from heat
Stir in vanilla
Chill 2 hours or until firm
Shape into 1 inch balls
Roll in any of the above coatings
Chill 1 hour or until firm
Store in covered at room temperature

Tip
Omit vanilla
Add 3 tbsp amaretto, orange flavored liqueur, rum or bourbon if desired
Proceed as above
Makes about 6 dozen

Subject: Re: Lots of Truffle's Fri Nov 07, 2008 10:23 pm

Easy Oreo Truffles

1 pkg (1lb. 2oz) Oreo Chocolate Sandwich Cookies, divided
1 pkg Cream Cheese, softened
2 pkg (8oz each) Semi Sweet Baking Chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor, Reserve for later use
(or place in zip lock bag and crush)

Crush remaining 36 cookies to fine crumbs
Place in medium bowl
Add cream cheese
Mix until well blended
Roll cookie mixture into 42 balls, about 1 inch diameter

Dip balls in chocolate, place on wax paper-covered baking sheet
Any leftover chocolate can be stored at room temperature for another use
Sprinkle with reserved cookie crumbs

Refrigerate until firm, about 1 hour
Store leftover truffles, covered, in refrigerator

Makes 3-1/2 dozen or 42 servings
1 truffle each

Subject: Re: Lots of Truffle's Fri Nov 07, 2008 10:24 pm

Holiday Truffles

1 (12oz) pkg (2 cups) semi sweet chocolate chips
1/4 cup orange-flavored liqueur or 1 tsp orange extract
1 can Pillsbury Chocolate Fudge or Chocolate Frosting Supreme
1 cup coconut

Melt chocolate chips in medium saucepan over low heat, stirring constantly remove from heat
Stir in orange liqueur and frosting, blend well
Refrigerate 1 to 2 hours or until firm

Place coconut in pie pan
Scoop mixture into 1 inch balls
Drop onto coconut
(Mixture will be sticky)
Roll to coat
Place in foil candy cups, if desired
Store in refrigerator

6 dozen candies

You can also coat with nuts, or sprinkles or powdered sugar

Subject: Re: Lots of Truffle's Fri Nov 07, 2008 10:24 pm

Mocha Truffles

2 pkgs (12 oz each) semisweet chocolate chips
1 pkg (8oz) cream cheese, softened
3 tbsp instant coffee granules
2 tsp water
1 pound dark chocolate candy coating
White candy coating optional

In a microwave safe bowl or double boiler, melt chocolate chips
Add cream cheese, coffee and water, mix well
Refrigerate until firm enough to shape
Shape into 1 inch balls and place on a waxed paper lined baking sheet
Chill for 1 to 2 hours or until firm

Melt dark chocolate coating in microwave safe bowl or double boiler
Dip balls and place on waxed paper to harden
If desired melt white coating and drizzle over truffles
Yield about 5-1/2 dozen

Subject: Re: Lots of Truffle's Fri Nov 07, 2008 10:24 pm

Raspberry Vodka Truffles

1/2 tsp light corn syrup
1 cup heavy cream
20 oz semisweet chocolate
1 oz raspberry vodka
8 oz bittersweet coating (70% cocoa) chocolate, tempered
Dutch process cocoa powder for dusting truffles

In a heavy saucepan combine the heavy cream and corn syrup and bring the mixture to a boil, stirring

In a bowl combine the chocolate and the cream and stir until smooth
Stir in the Raspberry Vodka
Cool at room temperature until firm, about 30 minutes

Line a baking sheet or jelly roll pan with wax paper

Transfer the chocolate mixture to a pastry bag fitted with a 1/2 inch plain tip and pipe the chocolate into 3/4 inch truffle shapes or balls
Alternatively, quickly roll the chocolate into 3/4 inch balls
Chill for 30 minutes

With 2 forks, dip the balls into the tempered chocolate, letting excess drip off, and roll in cocoa powder,
Store in air tight containers, separated by sheets of wax paper, in a cool dry place
Yield 4 dozen truffles
Raspberry Vodka

1 cup vodka
1/2 cup fresh raspberries
1/8 cup dried cherries
1/8 cup lemon peel
1 tsp Eau de Framboise

In a jar combine ingredients
Tightly cover jar and store in a cool place for 4 days
Stain the vodka into a clean jar, cover, and keep in the refrigerator
Yield 1 cup

Subject: Re: Lots of Truffle's Fri Nov 07, 2008 10:24 pm

Raspberry Truffles

1/2 cup evaporated milk
1/4 cup sugar
1 pkg (11-1/2oz) milk chocolate chips
1/4 cup seedless raspberry preserves
1/2 tsp instant coffee granules
3/4 cup finely chopped almonds, toasted

In a large heavy saucepan, combine milk and sugar
Bring to a rolling boil over medium heat, boil and stir for 3 minutes
Remove from the heat, stir in chocolate chips, preserves and coffee until mixture is smooth
Chill for 1 hour

Roll into 1 inch balls
Roll in almonds
Place on waxed paper lined baking sheets
Chill until firm
Cover and store in the refrigerator
Yield 2-1/2 dozen

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