{"product_id":"2940013954205","title":"Chocolate Recipes For Chocolate Lovers","description":"Chocolate Truffles\u003cbr\u003e½ Cup unsalted butter\u003cbr\u003e2 1\/3 C confectioner s sugar\u003cbr\u003e½ C cocoa\u003cbr\u003e1\/4 cup heavy or whipping cream 1 1\/2 teaspoon vanilla\u003cbr\u003eCenters: pecan, walnuts, whole almonds or after-dinner mints\u003cbr\u003eCoatings: coconut, crushed nuts,confectioners sugar\u003cbr\u003eMakes about 3 dozen truffles\u003cbr\u003eCream butter in large mixer bowl. Combine 2 1\/2 cups\u003cbr\u003econfectioners' sugar and the cocoa; add alternately with cream and\u003cbr\u003evanilla to butter. Blend well. Chill until firm. Shape small amount of\u003cbr\u003emixture around desired center; roll into 1 inch balls. Drop into\u003cbr\u003edesired coating and turn until well covered. Chill until firm.\u003cbr\u003eChocolate Covered Truffles\u003cbr\u003e1\/4 C butter 1 1\/2 lbs. real semisweet chocolate 3\/4 C non-dairy\u003cbr\u003ecoffee creamer, any flavor 1\/2 teaspoon vanilla extract 1 1\/2\u003cbr\u003epounds real milk chocolate for dipping 1 cup finely chopped\u003cbr\u003echocolate, milk or semisweet for decoration\u003cbr\u003eMakes about 3 dozen truffles\u003cbr\u003eMelt semisweet chocolate in double boiler over hot water. Heat\u003cbr\u003ebutter, creamer and vanilla in another saucepan to 125° F on a\u003cbr\u003ecandy thermometer. Add to semisweet chocolate all at once,\u003cbr\u003ebeating until smooth and creamy. Chill in refrigerator until nearly\u003cbr\u003eset but still pliable. Beat with mixer until light and fluffy. Spread in\u003cbr\u003e9 inch buttered pan until set enough to roll into small balls. Melt\u003cbr\u003emilk chocolate over double boiler. Dip truffles in melted chocolate,\u003cbr\u003ethen sprinkle generously, or roll in, chopped chocolate\u003cbr\u003eMocha Truffles\u003cbr\u003e2 packages (12 oz each) Semisweet chocolate chips\u003cbr\u003e8 oz. cream cheese, softened 3 T instant coffee granules 2 tsp.\u003cbr\u003ewater 1 lb. good dark chocolate cocoa confectionery coating white\u003cbr\u003econfectionery coating, optional\u003cbr\u003eMakes about 5 1\/2 dozen In a microwave-safe bowl or double\u003cbr\u003eboiler, melt chocolate chips. Add cream cheese, coffee and water;\u003cbr\u003emix well. chill until firm enough to shape. shape into 1\" balls and\u003cbr\u003eplace on a waxed paper-lined cookie sheet. Chill for 1-2 hours or\u003cbr\u003euntil firm. Melt chocolate coating in microwave-safe bowl or double\u003cbr\u003eboiler. Dip balls and place on waxed paper to harden. If desired,\u003cbr\u003emelt white coating and drizzle over truffles\u003cbr\u003ePeanut Butter and Chocolate Truffles\u003cbr\u003e1 C peanut butter chips 3\/4 C butter 1\/2 cup cocoa 1 can (14 oz)\u003cbr\u003esweetened condensed milk 1 tablespoon vanilla\u003cbr\u003eCoatings: crushed graham cracker crumbs, confectioners sugar or\u003cbr\u003ecrushed nuts\u003cbr\u003eMakes about 3 dozen truffles\u003cbr\u003eIn a heavy saucepan, over low heat, melt chips with butter. Stir in\u003cbr\u003ecocoa until smooth. Add condensed milk and vanilla. Cook and stir\u003cbr\u003euntil thickened and well blended, about 4 minutes. Remove from\u003cbr\u003eheat. Chill until firm enough to handle. Shape into 1 inch balls. Roll\u003cbr\u003ein desired coating. Chill until firm. Store, covered in refrigerator\u003cbr\u003eWhite Chocolate Truffles\u003cbr\u003e1\/4 C butter 1\/2 C confectioner's sugar 1 teaspoon almond extract 1\u003cbr\u003eegg yolk 8 oz. white chocolate, broken into small pieces 1 C\u003cbr\u003echopped blanched almonds, lightly toasted\u003cbr\u003eMakes about 2 dozen truffles\u003cbr\u003eMelt chocolate and butter in the top of a double boiler over low\u003cbr\u003eheat, stirring constantly. Remove from heat. Add sugar, egg yolk\u003cbr\u003eand almond extract; beat with an electric mixer until smooth.\u003cbr\u003eTransfer to a shallow glass casserole dish. Cover and refrigerate 1\u003cbr\u003ehour.\u003cbr\u003eShape mixture into 1 inch balls. Roll in almonds. Cover and\u003cbr\u003erefrigerate at least 8 hours. Place in miniature foil cups at room\u003cbr\u003etemperature to serve. Store in airtight container in refrigerator.\u003cbr\u003eHazelnut Or Almond Truffles\u003cbr\u003e2\/3 cup finely ground toasted almonds or hazelnuts 7 T melted\u003cbr\u003ebutter 3 oz. bittersweet chocolate 3 oz. milk chocolate 1 T Amaretto\u003cbr\u003e(for almond) or 1 T Frangelico (for hazelnut) 4 egg yolks 2\/3 cup\u003cbr\u003econfectioner's sugar 1\/2 tsp. vanilla extract 1 1\/2 tsp. almond\u003cbr\u003eextract\u003cbr\u003eMakes about 30 truffles\u003cbr\u003eNote: Pregnant or nursing women, young children or any with an\u003cbr\u003eimmune deficiency should not eat foods made with raw eggs.\u003cbr\u003eChop toasted nuts in a blender or food processor until finely\u003cbr\u003echopped. Slowly drizzle in 3 tablespoons of melted butter and\u003cbr\u003eprocess till well mixed. Set aside.\u003cbr\u003eHeat remaining 4 T of butter in a small saucepan until very hot and\u003cbr\u003ebubbly (be careful not to let it burn). Remove from heat and add\u003cbr\u003ethe chocolate. Stir constantly until smooth and melted. Set aside.\u003cbr\u003eIn a large bowl, beat egg yolks until foamy. Beat in the sugar\u003cbr\u003egradually, add extracts and liquor and continue to beat until thick\u003cbr\u003e(see p[). With mixer on slow to medium speed, gradually beat in\u003cbr\u003ethe nut mixture, then gradually beat in the melted chocolate\u003cbr\u003emixture. Beat until smooth and well mixed. Cover with plastic wrap\u003cbr\u003eand refrigerate for at least thirty minutes or until firm\u003cbr\u003ePlace your choice of coating in a bowl. If you're going to have more\u003cbr\u003ethan one, use separate bowls. 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