Chocolate Anise Truffles

Chocolate Anise Truffles

Ingredients:

• 1/4 cup Anise liquor
• 1/2 cup butter
• 12 oz. semi-sweet chocolate
• 2 cups pulverized anisette cookies

Instructions:

In a double boiler melt the chocolate, constantly stirring with a wooden
spoon. When the chocolate has melted, add the butter and slowly stir
it into the chocolate as it melts. Continue to stir for another minute
until it is well mixed and smooth. Add in the Rum and stir until well
mixed, then sprinkle in the pulverized anisette cookies (a little at a
time, as sometimes it takes less) until the mixture is slightly thickened
but still smooth. You want the mixture to remain as a thick sauce at
this point.

When you have thoroughly mixed in the anisettes, rest the top of your
double boiler in a bucket of ice and WHISK the truffle mixture slowly
until it has cooled (about 15 minutes). Do not stop whicking or the
butter and rum will separate out of the chocolate-anisette. When the
sauce is completely cooled it should have a soft but solid consistency
which you can then spoon out and form into truffles and coat with
chocolate powder or confectioners sugar.

Cognac Truffles

Cognac Truffles

Ingredients:

• 3 1 oz square of unsweetened chocolate
• 1 1/4 c confectioners' sugar
• 1/3 c butter
• 3 egg yolks (I use the whites to make macaroons or meringue
  cookies)
• 1 tsp vanilla or 2 TBSP of cognac

Instructions:

Melt chocolate. Combine sugar and butter in bowl. Cream together.
Add egg yolks, 1 at a time. Stir in melted chocolate and flavoring.
Chill mixture. Break off pieces and form into balls. Roll in coating.
Air-dry 1 hour. Store in air-tight container in very cool place. Makes
about fifty truffles.
Suggested coatings: ground almonds or other nuts, cocoa, more
melted chocolate, confectioners' sugar, coconut, chocolate or colored
jimmies.
Note that this uses raw egg yolks. I find a melon baller to be very
handy in forming the truffles.

Easy Truffles

Easy Truffles

(Servings: 64)

Ingredients:

• 8 oz Semi-sweet chocolate
• 1/3 c Milk
• 1/3 c Unsalted butter
• 2 ea Egg yolks, slightly beaten
• 1/4 t Vanilla extract
• 1 x Unsweetened cocoa

Instructions:

In saucepan, melt chocolate with milk and butter over low heat,
stirring until smooth. Remove from heat. Stir 1/4 cup hot mixture into
egg yolks, the whisk yolks into chocolate mixture in saucepan. Add
vanilla; beat well. Pour into small bowl; cover and refrigerate until
firm. (You can store in refrigerator for up to 2 days at this point.)
Form teaspoonfuls into balls; roll in cocoa and shake off excess.
Makes 1 pound (about 2 dozen). About 75 calories each.
For gift-giving: use a glass jar with lid or candy dish covered with
plastic wrap. Store covered in refrigerator for 3 weeks and in freezer
for up to 2 months.

White Chocolate Apricot-Hazelnut Truffles

White Chocolate Apricot-Hazelnut Truffles

(makes 28 truffles)

Ingredients:

• 1 1/4 C hazelnuts (aka filberts)
• 1/4 C finely chopped dried apricots
• 24 ounces imported white chocolate
• 6 Tbl heavy cream

Instructions:

On a baking sheet, spread out 1 1/4 C hazelnuts. Bake at 350 F for 10
minutes, or until nuts are light brown and the dark skins are cracked.
Remove as much of the skins as possible by rubbing nuts in a terrycloth
towel. Finely chop nuts in a food processor.
In a 1-quart glass container, combine 12 ounces imported white
chocolate, cut up and 6 Tbl heavy cream.
[Note: I used the Nestle white chocolate chips that are available in
my local supermarket. It worked well, but I am sure it would be better
if you use a good import instead.]
Microwave mixture on MEDIUM (70% power), 3 to 4 minutes, stirring
twice, until chocolate is melted and smooth. [You can do this step in a
double-boiler if you don't have a microwave.]
Stir into melted chocolate 3/4 C of the chopped nuts and 1/4 C finely
chopped dried apricots.
Cover the mixture and refrigerate 1 to 2 hours, or until mixture is firm
enough to hold its shape. (If mixture gets too hard, let stand at room
temperature for 30 minutes or so, until firm but soft enough to shape.)
Form 28 smooth 1 1/4-inch diameter balls, either by using a 1 1/4-
inch automatic-release ice cream scoop, or by rolling 1 Tbl of the
mixture between your (clean!) hands.
Place on a wax paper-lined cookie sheet and refrigerate until firm, 1
hour or longer.

Chocolate Truffles 2

Chocolate Truffles

Ingredient

2 pounds of Belgian chocolate (or any brand of good quality chocolate)
one quart of heavy cream 1/4 lb. unsalted butter 1/3 C liqueur of choice cocoa powder

Serves 4

(just kidding.... this makes over 2lbs. of truffles, but they are
incredibly addictive)

Method

Melt chocolate and cream over a double boiler. Whisk in butter and
liqueur. Continue to whisk as the mixture cools and thickens. Pour into
quart containers and refrigerate. To serve, scoop out with melon
baller, roll in powdered cocoa.

Strawberry Truffles

Strawberry Truffles

Ingredient

8 oz. cream cheese at room temperature 5 oz. white chocolate 4 cups
confectioner's sugar 1 tsp. grated fresh ginger root 18 medium fresh
strawberries 1/4 cup finely minced crystallized ginger (get it in a
gourmet food store or well stocked supermarket) 1/2 cup toasted
coconut 1/2 cup finely chopped pistachio nuts

Makes about 18 truffles

Method

Melt white chocolate in the top of a double boiler, let cool.
Beat together the cream cheese, sugar and ginger root until smooth.
Add melted white chocolate and mix well. Chill for at least 1 hour or
until easy to handle. Use a small melon baller (or small spoon) to
scoop out the center of each strawberry, half way down each fruit. Pat
strawberry dry. Put a little crystallized ginger into each strawberry.
Shape the cheese mixture around the fruit. Coat one end in the
toasted coconut, the other in the pistachio nuts. Place truffles in candy
cups and chill until serving time.

Cookies And Cream Truffles

Cookies And Cream Truffles

1 cup finely ground Oreoฎ Cookies 12 T melted butter 6 oz. white
chocolate, broken into small pieces 5 egg yolks 1 1/4 cup
confectioner's sugar 1 tsp. vanilla extract

Makes about 40 truffles

Note: Pregnant or nursing women, young children or any with an
immune deficiency should not eat foods made with raw eggs.

Method

Chop cookies in a blender or food processor until finely chopped.
Slowly drizzle in 6 tablespoons of melted butter and process till well
mixed. Set aside.
Heat remaining 6 tablespoons of butter in a small saucepan until very
hot and bubbly (be careful not to let it burn). Remove from heat and
add the white chocolate. Stir constantly until smooth and melted. Set
aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar
gradually, add vanilla and continue to beat until thick (see photo). With
mixer on slow to medium speed, gradually beat in the cookie 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 Oreoฎ Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers,
roll it into a ball. Work quickly as the heat of your hand will quickly
start melting the chocolate. Drop ball in the coating bowl. 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.

Grand Marnier Truffles

Grand Marnier Truffles

Ingredient

4 T melted butter 4 oz. bittersweet chocolate, broken into small pieces
4 oz. milk chocolate, broken into small pieces 4 T Grand Marnier 4 egg
yolks 1 1/4 cup confectioner's sugar 2 tsp. orange 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.

Method

Heat 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 extract and liquor and continue to beat until thick (see
photo). With mixer on slow to medium speed, 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 Oreoฎ Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers,
roll it into a ball. Work quickly as the heat of your hand will quickly
start melting the chocolate. Drop ball in the coating bowl. 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.

Hazelnut Or Almond Truffles

Hazelnut Or Almond Truffles

Ingredient

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.

Method

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 Oreoฎ Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers,
roll it into a ball. Work quickly as the heat of your hand will quickly
start melting the chocolate. Drop ball in the coating bowl. 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.

White Chocolate Truffles

White Chocolate Truffles

Ingredient

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

Method

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.

Peanut Butter and Chocolate Truffles

Peanut Butter and Chocolate Truffles

Ingredient

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

Method

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

Mocha Truffles

Mocha Truffles

Ingredient

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

Method

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

Chocolate Covered Truffles

Chocolate Covered Truffles

Ingredient

• 1/4 C butter
• 1 1/2 lbsreal 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

Method

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

Chocolate Truffles

Chocolate Truffles

Ingredient

• 1/2 Cup unsalted butter
• 2 1/3 C confectioner’s sugar
• 1/2 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

Method

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.