~Chocolate Truffles~
Ingredients:
1/2 cup unsalted butter, softened
2 1/3 cups confectioners sugar
1/2 cup cocoa
1/4 cup heavy or whipping cream
1 1/2 tsp. vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts,confectioners sugar
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. Makes about 3 dozen truffles.
~Chocolate Covered Truffles~
Ingredients:
1/4 cup butter or margarine
1 1/2 pounds real semisweet chocolate
3/4 cup non-dairy coffee creamer, any flavor
1/2 tsp. vanilla extract
1 1/2 pounds real milk chocolate for dipping
1 cup finely chopped chocolate, milk or semisweet for decoration
Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and
vanilla in another saucepan to 125 degrees 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 ball; dip in melted chocolate. Sprinkle generously, or roll in, chopped chocolate.
~Peanut Butter and Chocolate Truffles~
Ingredients:
1 cup peanut butter chips
3/4 cup butter
1/2 cup cocoa
1(14 ounce) sweetened condensed milk
1 tablespoon vanilla
Coatings: crushed graham cracker crumbs, confectioners sugar or crushed nuts
In 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. Makes about 3 dozen.
White Chocolate Truffles
Ingredients:
1/4 cup butter
1/2 cup confectioners sugar
1 tsp. almond extract
1 egg yolk
8 ounces white chocolate, broken into small pieces
1 cup chopped blanched almonds, lightly toasted
Confectioners sugar
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. Makes about
2 dozen truffles.
Gift Giving Notes: Small foil cups can be bought at stores where they carry
candy making supplies. You can then buy romantic themed tins and place the truffles
in one layer in the tin. Place cellophane wrap in the bottom of the tin first, and
leave enough to bring it up and over the top of the truffles before closing tin.
Wrap with a gold ribbon and a matching gift tag for giving. If serving the truffles
after dinner, place the small foil cups on a doily lined plate.
About the author
Brenda Hyde is a wife and Mom of three, a freelance writer, bookseller and editor of Seeds of Knowledge.
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