White Chocolate Apricot-Hazelnut Truffles Recipes


White Chocolate Apricot-Hazelnut Truffles:
(makes 28 truffles)
Ingredients:
1 1/4 cup hazelnuts (aka filberts)
1/4 cup 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 terry-cloth
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.
In a small glass dish, place another 12 ounces imported white chocolate,
cut up.

Rum Balls Recipes


Rum Balls:
1 3/4 cup vanilla wafer cookie crumbs
1 cup ground pecans
1 cup confectioners sugar
1/4 cup cocoa
3 tablespoons light corn syrup
1/4 cup light rum
1/3 cup confectioners' sugar (for dipping)

Makes About 2 1/2 Dozen
Mix all ingredients, except for 1/3 cup confectioners sugar. Roll into one inch balls. Roll balls
in remaining confectioners sugar to coat.

Quick And Easy Microwave Peanut Butter Fudge Recipes


Quick And Easy Microwave Peanut Butter Fudge:
12 oz. semisweet chocolate chips
12 oz. peanut butter
14 oz. sweetened condensed milk

Makes approximately 42 pieces
In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on high power for 3
minutes. Stir well. Add milk and stir until well blended. Pour mixture into 8x8 dish lined with
waxed paper. Refrigerate to chill.

Honey Balls Recipes


Honey Balls:
1/2 cup honey
1/3 cup sugar
1 1/4 cup chopped walnuts
1/4 cup matzo farfel
2 tsp. grated orange or lemon zest

Makes 18-24
In a medium sized saucepan over low heat, heat the honey and sugar to boiling. Stir
constantly. Add the nuts and the farfel and stir until the mixture is thick. Add the grated zest.
Remove from heat and drop by teaspoonful onto a wet cookie sheet or wax paper, forming
small balls. Cool.
Variation: Roll the balls in finely grated nuts or coconut.

Marshmallow Puffs Recipes


Marshmallow Puffs:
36 large marshmallows
1-1/2 cup semisweet chocolate chips
1/2 cup chunky peanut butter
2 T butter or margarine

Makes 3 dozen
Line a 9-in. square pan with foil and butter the foil. Arrange marshmallows in pan. In a
double boiler or microwave-safe bowl, melt chocolate chips, peanut butter and butter. Pour
over the marshmallows. Chill completely. Cut between marshmallows

Perfect Peppermint Patties Recipes


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 cup evaporated milk
2 cup (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 paper-lined 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.

Triple Chocolate Fudge Recipes


Triple Chocolate Fudge:
3 1/3 cup sugar
1 cup butter
1 cup packed dark brown sugar
1 can (12 oz) evaporated milk
32 large marshmallows, halved
2 cup (12 oz) semisweet chocolate chips
2 milk chocolate candy bars (7 oz each), broken
2 squares (1 oz each) semisweet baking chocolate, chopped
1 tsp. vanilla extract
2 cup chopped pecans

Makes about 5 1/2 pounds
In a large saucepan, combine first four ingredients. Cook and stir over medium heat until
sugar is dissolved. Bring to a rapid boil and boil for 5 minutes, stirring constantly. Remove
from the heat and stir in marshmallows until melted. Stir in chocolate chips until melted. Add
chocolate bars and baking chocolate and stir until melted. Fold in vanilla and pecans. Pour
into a greased 15" x 10" x 1" baking pan. Chill until firm. Cut into squares.

Foolproof Dark Chocolate Fudge Recipes


Foolproof Dark Chocolate Fudge:
3 cup semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
dash salt
1 cup chopped walnuts
1 1/2 tsp. vanilla

In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt.
Remove from heat; stir in walnuts and vanilla. Spread evenly into aluminum foil lined 8 or 9
inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and
cut into squares. Store loosely covered at room temperature.

Strawberry Truffles Recipes


Strawberry Truffles:
8 oz. cream cheese at room temperature
5 oz. white chocolate
4 cup 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 choclate 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 Recipes


Cookies And Cream Truffles:
1 cup finely ground Oreo® 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: Pregant or nursing women, young chilren or any with an immune deficieny should not
eat foods made with raw eggs.
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 possibel 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.

Grand Marnier Truffles 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. orangeextract

Makes about 30 truffles
Note: Pregant or nursing women, young chilren or any with an immune deficieny 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 liquer
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 possibel 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.

Hazelnut Or Almond Truffles Recipes


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: Pregant or nursing women, young chilren or any with an immune deficieny 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
liquer and continue to beat until thick (see p[hoto). 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 possibel 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.

White Chocolate Truffles Recipes



White Chocolate Truffles:
1/4 cup butter
1/2 cup confectioner's sugar
1 teaspoon almond extract
1 egg yolk
8 oz. white chocolate, broken into small pieces
1 cup 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.

Peanut Butter and Chocolate Truffles Recipes


Peanut Butter and Chocolate Truffles:
1 cup peanut butter chips
3/4 cup 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

Mocha Truffles Recipes


Mocha Truffles:
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 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 Recipes


Chocolate Covered Truffles:
1/4 cup butter
1 1/2 lbs. real semisweet chocolate
3/4 cup 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
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. Mealt milk chocolate over double boiler. Dip truffles in melted chocolate, then
sprinkle generously, or roll in, chopped chocolate.

Chocolate Truffles Recipes


Chocolate Truffles:

½ cup unsalted butter
2 1/3 cup confectioner’s sugar
½ cup 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.
Recipe courtesy by: www.FabulousFoods.com
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