White 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

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.

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

Chocolate Covered Truffles

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