White Chocolate Apricot-Hazelnut Truffles Recipes

White Chocolate Apricot-Hazelnut Truffles:
(makes 28 truffles)
1 1/4 cup hazelnuts (aka filberts)
1/4 cup finely chopped dried apricots
24 ounces imported white chocolate
6 Tbl heavy cream

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.
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