From Anthony (Admin)
Yield: About 3 dozen truffles
Ingredients:
12 oz white chocolate
1/3 cup whipping cream
2 tbsp orange juice
1 tsp grated orange zest
1 1/4 cups confectioner’s sugar
Directions: Melt white chocolate with whipping cream. Whisk in juice and zest until
blended.
Pour into pie pan. Refrigerate until mixture is fudgy, but soft,
about 2 hours.
Shape about 1 tablespoon of the mixture into 1 1/4inch balls. To shape,
roll mixture in your palms. Place balls on waxed paper.
Sift sugar into shallow bowl.
Roll balls in sugar; place in petit four or candy cases. Truffles can be refrigerated 2-3 days or frozen several weeks.
Ingredients:
3 cups powdered sugar, sifted
1 1/2 cups Graham cracker crumbs
1 cup pecans finely chopped
3/4 cup butter
3/4 cup peanut butter
1 1/2 cup semi-sweet chocolate chips
4 tbsp butter
1 tb milk
Directions:
Combine powdered sugar, graham cracker crumbs and pecans; stir
until uniform in color. In a saucepan, melt butter and peanut butter
together. Pour over sugar mix, and stir until just moistened. Form into
one-inch balls. In a separate saucepan, combine chocolate chips,
butter and milk. Melt together over low heat, stirring just enough to
blend. Coat balls with chocolate by dipping into chocolate mixture one
at a time. Place on waxed paper, and chill before serving.
Ingredients:
1/2 lb butter
1 1/2 cup sugar
2 Eggs
1/2 cup strong cold coffee
2 vanilla beans
1 cup unsweetened cocoa
4 cups quick-cooking oats, uncooked
Directions:
Cream butter and sugar. Blend in eggs. Add coffee and cocoa. Split
vanilla beans. Scrape out seeds and add them to mixture.
Mix. Add oats and mix well. Chill 1 to 2 hours. Shape into one-inch
balls. Roll in sugar. Store in air tight container. Keep refrigerated.
Ingredients:
1/2 cup Finely chopped pecans
1 cup Vanilla cookie crumbs
1 cup Powdered sugar
2 tbsp unsweetened cocoa
2 tbsp corn syrup
1/4 cup cream
1/2 vanilla bean, split and seeds removed
Directions
Combine all ingredients and mix well. The mixture should be moist to
the touch. Roll into balls about the size of a walnut. Roll in powdered
sugar or finely chopped hazelnuts. Store for at least 2 days in covered
container.
Ingredients:
2/3 cup evaporated milk
2 1/2 cup powdered sugar
12 oz semi sweet chocolate chips
1 cup chopped nuts
7 oz or more coconut
Directions:
Mix chocolate and milk and microwave until melted (about 3
minutes).
Stir in sugar, and nuts. Chill 1/2 hour. Roll into balls.
Roll balls in the coconut.
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