Wednesday, December 19, 2007

Truffles! Truffles! did I already post these?

Good Morning!  Yesterday I realized I hadn't made any truffles yet.  I also realized that I didn't have any whipping cream and didn't really feel like running to the store, so I went on a recipe hunt.

I used the last recipe this time, the Easy Decadent Truffles.  Truffles are really pretty easy to make and so sinfully yummy.  I made mine with Raspberry instead of vanilla.  I rolled them in powdered sugar, coconut and dipped some in melted chocolate.  Mmmm!

Anyway here are a variety of truffle recipes to try.  Get the kids involved and let them roll these into little balls, I used a melon baller, and dip them into whatever ya'll decide on.  This would make a great gift for the kids to give to relatives.  Just package them up on a pretty little plate or bowl, whatever and viola!

Champagne Truffles-I think I got this one from Better Homes and Gardens
6  ounces semisweet chocolate, coarsely chopped
1/4  cup butter, cut into small pieces (no substitutes)
3  tablespoons whipping cream
1  beaten egg yolk
3  tablespoons champagne or whipping cream
1/4  cup unsweetened cocoa powder, sifted powdered sugar, small white decorative candies and/or melted white chocolate
1. Combine semisweet chocolate, butter, and the 3 tablespoons whipping cream in a heavy, medium saucepan. Cook and stir over low heat until chocolate is melted, stirring constantly. Gradually stir about half of the hot mixture into the egg yolk, Return entire mixture to the saucepan. Cook and stir over medium heat for 2 minutes.
2. Remove from heat. Stir in champagne or 3 tablespoons whipping cream. Transfer truffle mixture to a medium mixing bowl; chill about 1 hour or until mixture is completely cool and smooth, stirring occasionally.
3. Beat cooled truffle mixture with an electric mixer on medium speed about 1 minute or until color lightens and mixture is slightly fluffy. Chill about 30 minutes more or until mixture holds its shape. Scrape a small ice cream scoop, melon baller, or spoon across the surface of the cold truffle mixture, forming 1-inch balls. Place balls on a baking sheet lined with waxed paper. Refrigerate until very firm.
4. Gently roll balls in unsweetened cocoa powder, sifted powdered sugar, or small white decorative candies until evenly coated, reshaping as necessary. If desired, drizzle with melted white chocolate. Serve in decorative foil candy cups, if desired. Makes 25 to 30 truffles.
Make-Ahead Tip: Prepare truffles as directed and store tightly covered in the refrigerator up to 2 weeks.


Toasted Almond Truffles-recipe from Nestle
Creamy and sinfully rich, these chocolate candies are coated with a fine layer of almonds. A touch of vanilla adds a warm note to this sweet confection.
Estimated Times:
Preparation - 20 min | Cooking - 5 min | Cooling Time - 1 hrs 30 min refrigerating | Yields - 24 truffles (2 dozen)
1/2 cup NESTLÉ® CARNATION® Evaporated Milk
1/4 cup granulated sugar
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
1/2 to 1 teaspoon almond or vanilla extract
1 cup sliced almonds, finely chopped, toasted
COMBINE evaporated milk and sugar in small, heavy-duty saucepan. Bring to a full rolling boil over medium-low heat, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
STIR in morsels. Stir vigorously until mixture is smooth. Stir in almond extract. Refrigerate for 1 1/2 to 2 hours. Shape into 1-inch balls; roll in nuts. Cover; refrigerate until ready to serve.


Peanutty Chocolate Truffles-recipe from Nestle
The classic combination of chocolate and peanut butter is a taste that everyone loves. These delicious truffles will make any party a hit, but don't forget to make a few extra for yourself!
Estimated Times:
Preparation - 25 min | Cooling Time - 30 min refrigerating | Yields - 24 truffles


3/4 cup creamy peanut butter
1/4 cup (1/2 stick) butter or margarine, softened
1 teaspoon vanilla extract
1 cup powdered sugar
4 tablespoons (2 envelopes) Rich Chocolate Flavor NESTLÉ Hot Cocoa Mix

1 cup finely chopped cocktail peanuts

baking sheets with wax paper.
peanut butter, butter and vanilla extract in medium bowl until creamy. Combine powdered sugar and cocoa mix in another bowl. Stir into peanut butter mixture.
peanuts in flat dish. Scoop peanut butter mixture into 1-inch balls; roll in peanuts to coat. Place on prepared baking sheets. Refrigerate until firm.


Try to make these a day ahead as they hold well and taste even better the day after they are made.


Easy Decadent Truffles-from All Recipes
"Insanely easy, but oh so rich! Recipe makes a large amount but you can vary flavorings and coatings to make several different varieties."


1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla

In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls. Notes

Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.

To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.

Have a great day & hugs to all my friends!
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