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