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.
Directions:
In a heavy pan, bring the cream to a simmer. Remove from the heat and whisk in the chocolate and butter. Refrigerate until firmly set, stirring frequently.
Using a melon baller or spoon, scoop out a tablespoon or so of chocolate and use your hands to form balls about 3/4″ to 1″ in
diameter. Spread them on a cookie sheet and freeze for an hour.
While the balls are freezing, melt the remaining chocolate. Allow to
slowly cool until it feels just warm.
When the centers are frozen and the chocolate is ready, take each one
and drop it into the coating, roll it quickly about, then remove it with
the tines of two forks and drop it onto a sheet of wax paper. If the
coating thickens too much, reheat it a little, perhaps using a
microwave.
When all the truffles are dipped, you can serve them right away. If
they will be stored or transported, refrigerate them awhile longer first.
Ingredients
8 oz Semi-sweet chocolate
1/3 cup Milk
1/3 cup Unsalted butter
2 Egg yolks, slightly beaten
1/2 Vanilla bean
Unsweetened cocoa
Directions:
In saucepan, meltchocolate with milk and butter over low heat,
stirring until smooth. Remove from heat. Stir 1/4 cup hot mixture into
egg yolks, the whisk yolks into chocolate mixture in saucepan. Add
vanilla; beat well. Pour into small bowl; cover and refrigerate until
firm. (You can store in refrigerator for up to 2 days at this point.)
Form teaspoonfuls into balls; roll in cocoa and shake off excess.
Ingredients:
1 C peanut butter chips
3/4 C butter
1/2 cup cocoa
1 can (14 oz) sweetened condensed milk
1 tablespoon vanilla
1/4 cup crushed nuts
Directions:
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 crushed
nuts. Chill until firm. Store, covered in refrigerator.
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