Chocolate And Dessert Recipes - A Delicious Temptation For Chocolate Lovers

CHOCOLATE! CHOCOLATE! CHOCOLATE!

Get drenched in this oh-so delicious and alluring hot chocolate and other chocolate recipes. You will never find such a delicious temptation anywhere else on the internet.

1. Chocolate Truffles

INGREDIENTS:

½ Cup unsalted butter

2 1/3 Cup confectioner’s sugar

½ Cup 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

Quantity - 3 dozen truffles

METHOD:

First, cream butter in large mixer bowl. Then combine 2 1/2 cups confectioners' sugar and cocoa to it; add alternately with cream and vanilla to butter and blend them well. Now just chill the mixture until firm. Shape small amount of mixture around desired center and then roll into 1 inch balls. Drop the balls into desired coating and cover them well with the coating. Chill until gets firm.

2. Chocolate Covered Truffles 

INGREDIENTS:

1/4 Cup 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

Quantity -  3 dozen truffles

METHOD:

Melt semisweet chocolate in double boiler over the boilling water. Heat butter, creamer and vanilla in another saucepan on 125° F on a candy thermometer. Now add all the ingredients to semisweet chocolate, beating until smooth and creamy. Chill in refrigerator. Beat in a mixer until it gets light and fluffy. Take a 9 inch buttered pan and spread the mixture in it until set enough to roll into small balls.

Now melt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate.


3. Mocha Truffles

INGREDIENTS:

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)

Quantity - 5 1/2 dozen

METHOD:

Melt chocolate chips either in a microwave-safe bowl or double boiler. Add cream cheese, coffee and water to it and mix well. Chill until set enough to shape. Then, shape the mixture into 1" balls and place on a waxed paper-lined cookie sheet. Chill the balls for 1-2 hours (until firm). Melt chocolate coating either in microwave-safe bowl or double boiler. Now dip balls and place them on waxed paper until hard. You can also melt white coating and drizzle over truffles, if you desire.

4. Peanut Butter and Chocolate Truffles 

INGREDIENTS:

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

Quantity - 3 dozen truffles

METHOD:

Melt chips with butter in a heavy saucepan over low heat. Put cocoa in it and stir well until smooth. Now add condensed milk and vanilla to it. Cook and stir to make a thickened and well blended mixture (for about 4 minutes). Now remove from heatans chill until firm enough to handle. Shape the mixture into 1 inch balls and roll in desired coating. Chill until firm and cover it to store in refrigerator.

5. White Chocolate Truffles 

INGREDIENTS:

1/4 Cup butter 

1/2 Cup confectioner's sugar 

1 teaspoon almond extract 

1 egg yolk 

8 oz. white chocolate, broken into small pieces 

1 Cup chopped blanched almonds, lightly toasted 

Quantity - 2 dozen truffles

METHOD:

Melt chocolate and butter in the top of a double boiler over low heat and keep on stirring it. Now remove from heat and add sugar, egg yolk and almond extract to it. Beat with an electric mixer until smooth. Transfer the mixture to a shallow glass casserole dish. And then cover it and refrigerate for 1 hour.

Shape mixture into 1 inch balls and roll in almonds. Cover and refrigerate it for at least 8 hours. Place these balls in miniature foil cups at room temperature and serve. Store in an airtight container in refrigerator.