Sweet Cherry Truffles
Ingredients
1 12 ounce
package semisweet chocolate pieces or one 11-1/2-ounce package milk chocolate
pieces
1/3 cup
whipping cream
4 teaspoons
cherry brandy (optional)
2 tablespoons
finely chopped candied cherries
Unsweetened
cocoa powder
Finely
chopped walnuts, toasted
Powdered
sugar
Directions
1. Line a
baking sheet with waxed paper; set aside. In a heavy medium saucepan, combine
chocolate pieces and whipping cream. Cook and stir constantly over low heat
until chocolate melts. Remove saucepan from heat; cool slightly. If desired,
stir in cherry brandy. Beat truffle mixture with an electric mixer on low speed
until smooth. Stir in cherries. Chill about 1 hour or until firm.
2. Shape
chilled chocolate mixture into 3/4- to 1-inch balls. Roll balls in cocoa
powder, finely chopped walnuts, and/or powdered sugar. Makes about 24 truffles.
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Mocha Truffles
Ingredients
¾ cup
whipping cream
2 tablespoons
butter
14 ounces
premium dark baking chocolate, chopped
1 tablespoon
coffee liqueur
15 ounces
white baking chocolate, chopped
1 tablespoon
shortening
1 tablespoon
instant coffee crystals
Directions
1. In a medium saucepan heat whipping cream and
butter over medium heat just to boiling. Remove saucepan from heat. Add dark
chocolate, but do not stir. Cover and let stand at room temperature for 5
minutes. Stir until smooth. Stir in coffee liqueur. Cover and chill for 1-1/2
to 2 hours or until almost firm, stirring once or twice.
2. Line a
baking sheet with waxed paper. Drop chocolate mixture in 1-inch mounds onto
prepared baking sheet. Chill about 1 hour or until firm. Shape chilled mounds
into 1-inch balls; return to baking sheet. Cover and freeze for 30 minutes.
3. Place
white chocolate and shortening in a large microwave-safe bowl. Microwave,
uncovered, on 50 percent power (medium) for 2 to 2-1/2 minutes or until melted,
stirring twice. Cool slightly. Dip balls, one at a time, into melted chocolate.
Let excess chocolate drip off balls. Place truffles on a baking sheet lined
with waxed paper. Immediately sprinkle each truffle with some of the coffee
crystals. Chill about 30 minutes or until set.
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Peanut Butter Truffles
Ingredients
2 cups sugar
1 5 ounce
can evaporated milk
½ cup butter
2 cups tiny
marshmallows
¾ cup creamy
peanut butter
½ teaspoon
vanilla
12 ounces
dark or bittersweet chocolate, chopped
2 teaspoons
shortening
Finely
chopped peanuts (optional)
Directions
1. Butter
the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated
milk, and butter. Cook and stir over medium-high heat until mixture is boiling.
Reduce heat to medium; continue boiling at a moderate, steady rate for 12
minutes, stirring occasionally.
2. Remove
saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer
mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is
thick and can be molded.
3. Line a
large baking sheet with waxed paper or parchment paper. Shape mixture into
1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.
4. In a
medium saucepan, combine chocolate and shortening. Cook and stir over low heat
until melted. Dip balls, one at a time, into melted chocolate. Let excess
chocolate drip off balls. Place on a wire rack set over waxed paper. If
desired, sprinkle with peanuts. Let stand until chocolate is set.* Makes about
50 truffles.
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Chocolate Chip-Cookie Dough Truffles
Ingredients
1/3 cup
butter, softened
1/3 cup
packed brown sugar
1 tablespoon
vanilla
1 cup
all-purpose flour
1 cup
miniature semisweet chocolate pieces
4 ounces
dark chocolate or semisweet chocolate, chopped
4 ounces
chocolate-flavor candy coating, chopped
1 tablespoon
shortening
Directions
1. Line a
15x10x1-inch baking pan with waxed paper; set aside. In a medium bowl beat
butter, brown sugar, and vanilla with an electric mixer on medium speed until
combined. Beat in flour just until combined. Stir in chocolate pieces. Shape
dough into 1-inch balls. Place on prepared baking pan. Cover; freeze about 30
minutes or until firm.
2.
Meanwhile, in a small saucepan heat chopped chocolate, candy coating, and
shortening over low heat, stirring until until melted and smooth. Remove from
heat.
3. Line a
baking sheet with waxed paper. Using a fork, dip balls into chocolate mixture,
allowing excess chocolate mixture to drip back into saucepan. Place dipped
balls on the baking sheet. Let stand or chill about 30 minutes or until set.
Lightly drizzle with the remaining melted chocolate mixture.
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White Cranberry-Cashew Truffles
Ingredients
1cup lightly
salted roasted cashews
½ cup dried
cranberries
12 ounces
white baking chocolate, chopped
½ cup
whipping cream
1 tablespoon
butter
2 tablespoons
brandy or orange juice
12 ounces
white baking chocolate, chopped
2 tablespoons
shortening
Flaked
coconut and/or snipped dried cranberries (optional)
Directions
For
filling
1. In a food
processor, combine cashews and the 1/2 cup dried cranberries. Cover and process
until finely chopped. Transfer to a medium bowl; set aside. Place 12 ounces
white chocolate in the food processor. Cover and process until finely chopped.
In a small saucepan, combine whipping cream and butter. Cook and stir over
medium-low heat until hot but not boiling. Remove from heat.
2. With the
food processor running, carefully pour hot cream mixture through feed tube into
finely chopped white chocolate. Process until smooth, stopping to scrape side
of bowl if necessary. Add white chocolate mixture to cranberry mixture. Add
brandy; mix well. Cover and chill about 3 hours or until firm. Shape filling into
3/4-inch balls; freeze for 15 minutes.
Meanwhile,
for coating
3. In a
4-cup glass measuring cup, combine 12 ounces white chocolate and the
shortening. Pour very warm tap water (100 degrees F to 110 degrees F) into a
large glass bowl to a depth of 2 inches. Place measuring cup containing white
chocolate in large bowl. (Water should cover bottom half of measuring cup.)
Stir white chocolate constantly with a rubber spatula until melted. (This takes
about 20 minutes; don't rush. If water cools, remove measuring cup. Replace
cool water with very warm water; return measuring cup to bowl of water.)
4. Line a
baking sheet with waxed paper. Using a fork, dip frozen balls of filling into
coating, allowing excess coating to drip back into measuring cup.
5. If
desired, sprinkle tops of truffles with coconut and/or snipped dried cranberries.
Chill about 10 minutes or until coating is set. Store, tightly covered, in the
refrigerator or freezer. Let stand at room temperature for 30 minutes before
serving. Makes about 60 truffles.
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Marshmallow Truffles
Ingredients
1 7 ounce
jar marshmallow creme
1/3 cup butter, softened
¼ teaspoon
almond extract or vanilla*
¼ teaspoon
salt
3 cups
powdered sugar
Toasted
whole almonds, toasted pecan halves, toasted macadamia nuts, toasted hazelnuts
(filberts), quartered pitted dates, and/or dried cherries
Powdered
sugar
8 ounces
semisweet chocolate squares, chopped**
1 tablespoon
shortening
Finely
chopped toasted nuts, toasted coconut, or candy sprinkles
White baking
chocolate, melted
Directions
1. Line a
large baking sheet with waxed paper; butter the paper. Set aside. In a large
bowl, combine marshmallow creme, butter, almond extract, and salt. Beat with an
electric mixer until smooth. Gradually add the 3 cups powdered sugar, beating
until well mixed. Cover and chill about 1 hour or until mixture is easy to
handle.
2. Lightly
dust your hands with additional powdered sugar; shape marshmallow mixture into
1-inch balls, forming the mixture around a whole almond, pecan half, macadamia
nut, hazelnut (filbert), date piece, or dried cherry (you may need more
marshmallow mixture to completely cover the pecan halves and almonds). Place
balls on prepared baking sheet. Cover lightly; freeze for 20 minutes.
3.
Meanwhile, in a small saucepan, combine semisweet chocolate and shortening.
Heat and stir over low heat until melted and smooth. Remove from heat.
4. Line
another large baking sheet with waxed paper; set aside. Remove balls, a few at
a time, from the freezer; dip balls in chocolate and use a fork to lift balls
out of chocolate, drawing the fork across the rim of the saucepan to remove
excess chocolate. Place balls on waxed-paper-lined baking sheet. Immediately
sprinkle tops with finely chopped nuts, toasted coconut, or candy sprinkles.
Let stand at room temperature about 15 minutes or until completely set. If
desired, drizzle truffles with melted white chocolate. Makes about 40 truffles.
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Oreo Truffles
Ingredients
1 8 ounce
package chocolate sandwich cookies with white filling, finely crushed
1 8 ounce
package cream cheese, softened
1 pound
white baking chocolate, melted
Directions
1. In large
bowl combine crushed cookies and cream cheese. Beat with mixer on low speed
until well blended. Form 1-inch balls by hand. Dip balls in white chocolate;
place on baking sheet covered with waxed paper. Refrigerate 1 hour or until
firm. To store, cover and refrigerate. Makes 50 truffles.
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