Candies

Truffles
Truffles
10oz Bittersweet chocolate, chopped fine 3T Unsalted butter 1/2C Heavy cream 1T Light corn syrup 1/4C Brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles 8 ounces semisweet or bittersweet chocolate, chopped fine
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.


Almond or Hazelnut Truffles
These treat will keep ten days and up to a month in the freezer.
2/3C Finely ground toasted almonds or hazelnuts 7T Melted butter 3oz Bittersweet chocolate 3oz Milk chocolate 1T Amaretto (for almond) or 1 tablespoon Frangelico (for hazelnut) 4 Egg yolks 2/3C Confectioner's sugar 1/2t Vanilla extract 1 1/2t Almond extract
Makes about 30 truffles
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 tablespoons 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.
In a large bowl, beat egg yolks until foamy. beat in the sugar gradually, add extracts and liqueur and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the nut mixture, then 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 possibel 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.

Mocha Truffles
8oz Cream cheese, softened 3T Instant coffee granules 2t Water 1# Dark chocolate
cocoa confectionery coating white confectionery coating, optional
Makes about 5 dozen
In a microwave-safe bowl or double boiler, melt chocolate. 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. White Chocolate Truffles
1/4C Butter 1/2C Confectioner's sugar 1t Almond extract 1 Egg yolk 8oz White chocolate, broken into small pieces 1C Chopped blanched almonds, lightly toasted
Makes about 2 dozen truffles

White Chocolate Truffles
1/4C Butter 1/2C Confectioner's sugar 1t Almond extract 1 Egg yolk 8oz White chocolate, broken into small pieces 1C 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.