Best Chocolate Recipes 

Chocolate Covered Truffles 

1/4 C butter 1 1/2 lbs. real semisweet chocolate 3/4 C 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. Melt
milk chocolate over double boiler. Dip truffles in melted chocolate,
then sprinkle generously, or roll in, chopped chocolate

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
Peanut Butter and Chocolate Truffles

White Chocolate Truffles

1/4 C butter 1/2 C confectioner's sugar 1 teaspoon almond extract 1
egg yolk 8 oz. white chocolate, broken into small pieces 1 C
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.


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: Pregnant or nursing women, young children or any with an
immune deficiency 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.

Perfect Peppermint Patties

1 lb. confectioners' sugar 3 T butter or margarine, softened 2 to 3
tsp. peppermint extract 1/2 tsp. vanilla extract 1/4 C evaporated
milk 2 C (12 oz) semisweet chocolate chips 2 T shortening
Makes about 5 dozen In a bowl, combine first four ingredients. Add
milk and mix well. Roll into 1-in balls and place on a waxed paperlined
cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4".
Chill for 30 minutes. In a double boiler or microwave-safe bowl,
melt chocolate chips and shortening. Dip patties and place on
waxed paper to harden.


Marshmallow Puffs

36 large marshmallows 1-1/2 C semisweet chocolate chips 1/2 C
chunky peanut butter 2 T butter or margarine
Makes 3 dozen
Line a 9-in. square pan with foil and butter the foil. Arrange
marshmallows in pan. In a double boiler or microwave-safe bowl,
melt chocolate chips, peanut butter and butter. Pour over the
marshmallows. Chill completely. Cut between marshmallows
Honey Balls for Passover
1/2 C honey 1/3 C sugar 1 1/4 C chopped walnuts
1/4 C matzo farfel 2 tsp. grated orange or lemon zest

Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

3/4 cup butter, softened
3/4 cup peanut butter
1-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1-1/2 teaspoons vanilla
2-1/4 cups all-purpose flour
2-2/3 cups rolled oats
1 10-ounce package miniature milk chocolate kisses
1. Beat butter and peanut butter in a large mixing bowl with an
electric
mixer on medium to high speed for 30 seconds. Add granulated
sugar, brown
sugar, baking powder, and baking soda; beat until combined,
scraping sides
of bowl occasionally. Beat in eggs and vanilla until combined. Beat
in
flour. Stir in rolled oats with a wooden spoon. Stir in chocolate
kisses.
2. Drop dough from a #50 or #60 scoop, or from a tablespoon, 3
inches apart
onto an ungreased cookie sheet. Slightly flatten dough with your
hand, if desired. Bake in a 375 degree F oven about 8 to 10 minutes
or until edges are lightly browned. Transfer to wire racks and cool.
Store in an airtight container or plastic bag at room temperature up
to 3 days. Makes 60 to 72 cookies.
Make-Ahead Tip: Cool cookies completely. In an airtight or freezer
container, arrange cookies in a single layer; cover with a sheet of
waxed paper. Repeat layers, leaving enough air space to close
container easily. Freeze up to 1 month.


Mini Chocolate Chip Cheesecake Ball

INGREDIENTS:
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips
3/4 cup finely chopped pecans
DIRECTIONS:
In a medium bowl, beat together cream cheese and butter until
smooth.
Mix in confectioners sugar, brown sugar and vanilla. Stir in
chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic,
and chill in the refrigerator for 1 hour or overnight. Roll the
cheese ball in finely chopped pecans before serving. Serve with
chocolate graham crackers.

Chocolate Balls

2 Sticks margarine
1 1/2 c Graham cracker crumbs
1/2 c Chopped pecans
1 c Coconut
1 Box powdered sugar
1 tb Vanilla
12 oz Jar crunchy peanut butter
6 oz Package semisweet chocolate chips
1/2 Cake paraffin wax (half of 1/4 pound size)
Melt margarine in large container. Stir in graham cracker crumbs,
pecans, coconut, powdered sugar and vanilla; add peanut butter
and mix well. Roll into walnut size balls and lay out on waxed paper.
Melt chocolate and paraffin together over hot water. Using 2
teaspoons (or any method you prefer) dip each ball into mixture
returning to waxed paper. The balls will cool quickly. Yield 6 dozen.

Chocolate Bourbon Balls

1/2 c Margarine or butter
4 c Powdered sugar
1 c Finely chopped nuts
1/4 c Bourbon
1 pk (6 ounces) milk chocolate chips
3 tb Half-and-half.
Place margarine in medium bowl. Microwave at HIGH (100%) until
melted, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate
until firm.
Shape into 1-inch balls. Refrigerate until firm. Combine chocolate
chips and half-and-half in a small bowl. Microwave at MEDIUM-HIGH
(70%) until chocolate chips are melted, 1 to 2-1/2 minutes, stirring
once or twice. Stir until smooth. Drizzle chocolate over candies.
(Reheat chocolate as needed.) Chill.