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Friday, December 19, 2014

How To Make Grand Marnier Truffles Recipe

 Grand Marnier Truffles Recipe

4 T melted butter 4 oz. bittersweet chocolate, broken into small pieces 4 oz. milk chocolate, broken into small pieces 4 T Grand Marnier 4 egg yolks 1 1/4 cup confectioner's sugar 2 tsp. orange extract

Makes about 30 truffles

Note: Pregnant or nursing women, young children or any with an immune deficienyy should not eat foods made with raw eggs.

When Making TheGrand Marnier Truffles Recipe.Heat 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.

In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extract and liquor and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.

Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.

Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.

Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

Sunday, December 14, 2014

How To Make White Chocolate Truffles Recipe

How To Make White Chocolate Truffles Recipe
White Chocolate Truffles Recipe

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.

Saturday, December 13, 2014

Easy Peanut Butter Truffles Chocolate Recipe

How To Make Peanut butter Truffles Chocolate recipe

How To Make Peanut butter Truffles Chocolate recipe 1 C peanut butter chips
3/4 C butter
1/2 cup cocoa
1 can (14 oz) sweetened condensed milk
1 tablespoon vanilla
Coatings: crushed graham cracker crumbs, confectioners sugar or crushed nuts

Makes about 3 dozen truffles

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 desired coating.
Chill until firm. Store, covered in refrigerator

How To Make Mocha Truffles Recipe

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.
 easy Mocha TrufflesAdd 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

Tuesday, December 9, 2014

How To Make Chocolate Covered Truffles?

how to make The Best 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

1.Melt semisweet chocolate in double boiler over 
hot water

2. Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer.

3.Add to semisweet chocolate all at once, beating until smooth and creamy.

4.Chill in refrigerator until nearly set but still pliable.

5.Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. 

6.Mealt milk chocolate over double boiler.

7.Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate

Monday, December 8, 2014

Easy Chocolate Truffles Recipe

½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa

1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles
Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.

Saturday, August 2, 2014


Into a granite-ware saucepan put half a pint of milk, two well-rounded
tablespoonfuls of butter, and one tablespoonful of sugar, and place on the stove.
When this boils up, add half a pint of sifted flour, and cook for two minutes,
beating well with a wooden spoon. It will be smooth and velvety at the end of that
time. Set away to cool; and when cool, beat in four eggs, one at a time. Beat
vigorously for about fifteen minutes. Try a small bit of the paste in the oven; and if
it rises in the form of a hollow ball, the paste is beaten enough; whereas, if it does
not, beat a little longer. Have tin sheets or shallow pans slightly buttered. Have
ready, also, a tapering tin tube, with the smaller opening about three-quarters of an
inch in diameter. Place this in the small end of a conical cotton pastry bag. Put the
mixture in the bag, and press out on buttered pans, having each éclair nearly three 

inches long. There should be eighteen, and they must be at least two inches apart,
as they swell in cooking. Bake in a moderately hot oven for about twenty-five
minutes. Take from the oven, and while they are still warm coat them with
chocolate. When cold, cut open on the side, and fill with either of the following
described preparations:—  

FILLING NO. 1.—Mix in a bowl half a pint of rich cream, one teaspoonful of
vanilla, and four tablespoonfuls of sugar. Place the bowl in a pan of ice-water, and
beat the cream until light and firm, using either an egg-beater or a whisk. 

FILLING NO. 2.—Put half a pint of milk into a double-boiler, and place on the
fire. Beat together until very light one level tablespoonful of flour, half a cupful of
sugar, and one egg. When the milk boils, stir in this mixture. Add one-eighth of a
teaspoonful of salt, and cook for fifteen minutes, stirring often. When cold, flavor
with one teaspoonful of vanilla.

ICING FOR ÉCLAIRS.—Put in a small granite-ware pan half a pint of sugar and
five tablespoonfuls of cold water. Stir until the sugar is partially melted, and then
place on the stove, stirring for half a minute. Take out the spoon, and watch the
sugar closely. As soon as it boils, take instantly from the fire and pour upon a meat-
platter. Let this stand for eight minutes. Meantime, shave into a cup one ounce of
Walter Baker & Co.'s Premium No. 1 Chocolate
, and put it on the fire in a pan of 
boiling water. At the end of eight minutes stir the sugar with a wooden spoon until
it begins to grow white and to thicken. Add the melted chocolate quickly, and
continue stirring until the mixture is thick. Put it in a small saucepan, and place on
the fire in another pan of hot water. Stir until so soft that it will pour freely. Stick a
skewer into the side of an éclair, and dip the top in the hot chocolate. Place on a
plate, and continue until all the éclairs are "glacéd." They will dry quickly. Do not
stir the sugar after the first half minute, and do not scrape the sugar from the
saucepan into the platter. All the directions must be strictly followed.