Chocolate Recipes For Chocolate Lovers

Chocolate Truffles
½ Cup unsalted butter
2 1/3 C confectioner s sugar
½ C cocoa
1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts,confectioners sugar
Makes about 3 dozen truffles
Cream butter in large mixer bowl. Combine 2 1/2 cups
confectioners' sugar and the cocoa; add alternately with cream and
vanilla to butter. Blend well. Chill until firm. Shape small amount of
mixture around desired center; roll into 1 inch balls. Drop into
desired coating and turn until well covered. Chill until firm.
Chocolate Covered Truffles
1/4 C butter 1 1/2 lbs. real semisweet chocolate 3/4 C non-dairy
coffee creamer, any flavor 1/2 teaspoon vanilla extract 1 1/2
pounds real milk chocolate for dipping 1 cup finely chopped
chocolate, milk or semisweet for decoration
Makes about 3 dozen truffles
Melt semisweet chocolate in double boiler over hot water. Heat
butter, creamer and vanilla in another saucepan to 125° F on a
candy thermometer. Add to semisweet chocolate all at once,
beating until smooth and creamy. Chill in refrigerator until nearly
set but still pliable. Beat with mixer until light and fluffy. Spread in
9 inch buttered pan until set enough to roll into small balls. Melt
milk chocolate over double boiler. Dip truffles in melted chocolate,
then sprinkle generously, or roll in, chopped chocolate
Mocha Truffles
2 packages (12 oz each) Semisweet chocolate chips
8 oz. cream cheese, softened 3 T instant coffee granules 2 tsp.
water 1 lb. good dark chocolate cocoa confectionery coating white
confectionery coating, optional
Makes about 5 1/2 dozen In a microwave-safe bowl or double
boiler, melt chocolate chips. Add cream cheese, coffee and water;
mix well. chill until firm enough to shape. shape into 1" balls and
place on a waxed paper-lined cookie sheet. Chill for 1-2 hours or
until firm. Melt 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
Peanut Butter and Chocolate Truffles
1 C peanut butter chips 3/4 C butter 1/2 cup cocoa 1 can (14 oz)
sweetened condensed milk 1 tablespoon vanilla
Coatings: crushed graham cracker crumbs, confectioners sugar or
crushed nuts
Makes about 3 dozen truffles
In a heavy saucepan, over low heat, melt chips with butter. Stir in
cocoa until smooth. Add condensed milk and vanilla. Cook and stir
until thickened and well blended, about 4 minutes. Remove from
heat. Chill until firm enough to handle. Shape into 1 inch balls. Roll
in desired coating. Chill until firm. Store, covered in refrigerator
White Chocolate Truffles
1/4 C butter 1/2 C confectioner's sugar 1 teaspoon almond extract 1
egg yolk 8 oz. white chocolate, broken into small pieces 1 C
chopped blanched almonds, lightly toasted
Makes about 2 dozen truffles
Melt chocolate and butter in the top of a double boiler over low
heat, stirring constantly. Remove from heat. Add sugar, egg yolk
and almond extract; beat with an electric mixer until smooth.
Transfer to a shallow glass casserole dish. Cover and refrigerate 1
hour.
Shape mixture into 1 inch balls. Roll in almonds. Cover and
refrigerate at least 8 hours. Place in miniature foil cups at room
temperature to serve. Store in airtight container in refrigerator.
Hazelnut Or Almond Truffles
2/3 cup finely ground toasted almonds or hazelnuts 7 T melted
butter 3 oz. bittersweet chocolate 3 oz. milk chocolate 1 T Amaretto
(for almond) or 1 T Frangelico (for hazelnut) 4 egg yolks 2/3 cup
confectioner's sugar 1/2 tsp. vanilla extract 1 1/2 tsp. almond
extract
Makes about 30 truffles
Note: Pregnant or nursing women, young children or any with an
immune deficiency should not eat foods made with raw eggs.
Chop toasted nuts in a blender or food processor until finely
chopped. Slowly drizzle in 3 tablespoons of melted butter and
process till well mixed. Set aside.
Heat remaining 4 T of butter in a small saucepan until very hot and
bubbly (be careful not to let it burn). Remove from heat and add
the chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar
gradually, add extracts and liquor and continue to beat until thick
(see p[). With mixer on slow to medium speed, gradually beat in
the nut mixture, then gradually beat in the melted chocolate
mixture. Beat until smooth and well mixed. Cover with plastic wrap
and refrigerate for at least thirty minutes or until firm
Place your choice of coating in a bowl. If you're going to have more
than one, use separate bowls. Some...