ChocolateTruffles

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.

White

Chocolate Truffles
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
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.

My

private Chocolate Shop

Chocolate Recipes

Grand

Marnier Truffles
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.
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 Oreo® 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.

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Strawberry

Truffles
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
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.
9.) Chocolate Truffles
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)
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.

Perfect

Peppermint Patties
1 lb. confectioners' sugar 3 T butter or margarine, softened 2 to 3
tsp. peppermint extract 1/2 tsp. vanilla extract 1/4 C evaporated
milk 2 C (12 oz) semisweet chocolate chips 2 T shortening
Makes about 5 dozen In a bowl, combine first four ingredients. Add
milk and mix well. Roll into 1-in balls and place on a waxed paperlined
cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4".
Chill for 30 minutes. In a double boiler or microwave-safe bowl,
melt chocolate chips and shortening. Dip patties and place on
waxed paper to harden.