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Hmm... Chocolate

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.

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.

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 possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.

Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.

Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.