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
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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