Cakes

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French Custard Cakes
Vanilla Cake
White Cake
Black Forest Cake

Cream Cheese Frosting
Buttercream Icing
Almond Butter Cake
Preheat 350 Grease 9 in cake pan
Toast then ground:1 1/2C Almonds
Beat 2minutes: 2C Lt Brown Sugar, 2 Sticks Butter
Add beating after each: 5 Eggs
Add: Almonds and Almond Extract
Fold in: 1C Flour, 1t Baking Powder and Salt
Bake 40+Minutes Dust with Powder Sugar

Buttercream Dream Icing1 stick salted butter - room temperature
1 stick unsalted butter - room temperature
1 cup shortening
1 tablespoon Clear Vanilla extract
2 pounds confectioner's sugar
4-6 tablespoons very cold milk
Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk... one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.

Jamaian Cake
2 C sugar, 1 1/2 C vegetable oil, 1 1/2 C chopped pecans, 3 C flour
2 diced bananas, 3 eggs, 1 (20 ounce) can crushed pineapple with juice
1 t vanilla extract, 1 t salt, 1 t baking soda
Mix together sugar, vegetable oil, pecans, flour, and bananas in a 13 x 9 inch pan. Stir in the eggs, pineapple (with juice), vanilla, salt and baking soda. Mix well. Do not mash the bananas.
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until cake tests done.
Spumoni Cake
1 box yellow cake mix, 4 eggs, 3/4 C. vegetable oil, 8 oz. sour cream, 1 small box instant vanilla pudding, Green food coloring, 1 C. chopped nuts, Red food coloring, 1/2 C. drained and quartered maraschino cherries, 2 oz. melted unsweetened chocolate, 1/2 t. almond extract

Mix the first five ingredients well and divide among 3 bowls.
Into the first bowl put green food coloring and 1 cup chopped nuts.
Into the second bowl put red food coloring and 1/2 cup drained and quartered maraschino cherries.
Into the third bowl put 2 ounces melted unsweetened chocolate and 1/2 teaspoon almond extract.
Layer the three different colors into a well-greased Bundt pan; green, red, then chocolate. Bake at 350ºF for 55 minutes.Drizzle with your favorite icing.

Carrot Cupcakes6 or 7 carrots, peeled and grated,
1 1/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 t nutmeg, 2 t cinnamon, 2 t ground ginger
2 t baking soda, 1 t salt, 1C sugar, 1 C light or dark brown sugar
1 C Canola oil, 4 large eggs, 1 C coarsely chopped walnuts (optional)1/2 cup raisins (optional)
Icing
8 oz. cream cheese, 12 oz. butter softened, 1 C powdered sugar, 3 T maple syrup (optional)
Preheat oven to 350
Grate carrots into a bowl and set aside.Mix dry ingredients (flour, wheat flour, nutmeg, cinnamon, ginger, baking soda and salt) in a large bowl and set aside.Mix sugar, dark sugar and Canola oil in a bowl. Add carrots and eggs and mix. Pour carrot mixture into dry ingredients and combine until its a batter. Add walnuts and raisins (optional).
Butter cupcake tins and place a liner in each cup. Pour mixture into cup filling it about 3/4 the way. You should have enough for 24. Bake for 20 minutes or until brown on top. Let cool 10 minutes before icing.
While cupcakes are cooling, make the icing. Soften butter on stove or in microwave and combine with cream cheese, powdered sugar and maple syrup (optional) in a bowl or in a food processor. Whip until very smooth. You may need to chill the frosting in the fridge for a few minutes until it gets thick and easy to spread.

Italian Cream Cake
1 C buttermilk, 1 t baking soda, 1/2 C butter, 1/2 C shortening, 2 C white sugar, 5 eggs, 1 t vanilla extract, 1 C flaked coconut, 1 t baking powder, 2 C flour, 8 oz cream cheese, 1/2 C butter, 1 t vanilla, 4 C confectioners' sugar, 2 T light cream, 1/2 C chopped walnuts, 1 Csweetened flaked coconut
Preheat oven to 350 degrees F Grease three 9 inch round cake pans.
In a small bowl, dissolve the baking soda in the buttermilk; set aside.
In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined.
Pour batter into the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Frosting
Combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and flaked coconut.

Mafioso Chocolate Cake1/2 cup Dutch process cocoa powder, 3/4 C boiling water, 1 C sour cream, 1/2 t baking soda, 2 C sifted cake flour, 1/2 C butter, 2 C white sugar, 3 egg whites, 1 1/2 t vanilla,
Frosting:
6 T butter softened, 3/4 C Dutch process cocoa powder, 2 2/3 C confectioners' sugar, 1/2 C milk, 1 t vanilla
In a small bowl, mix together 1/2 cup cocoa and 3/4 cup boiling water; set aside.
In another small bowl, dissolve baking soda in the sour cream by stirring them together. In a large bowl, cream the 1/2 cup butter and 2 cups sugar. To the butter and sugar mixture, alternately add the sifted flour and the cocoa mixture with the sour cream mixture. Beat until fluffy.
Beat the egg whites until stiff and fold in the egg whites and 1 1/2 teaspoons of vanilla.
Grease a 9x13 inch pan and pour the batter into it. Bake at 300 degrees F for 50 minutes.
Frosting: Cream 6 tablespoons butter or margarine in a small bowl. Add 3/4 cup cocoa and confectioner's sugar alternately with milk; beat until spreading consistency

Pumpkin Roll with Cream Cheese FillingPreheat 350
3 Eggs, 1 C Sugar, 2/3 C Pumpkin, 1 t Lemon juice, 3/4 C Flour, 1 t Baking powder, 2 t Cinnamon, 1 t Ginger, 1/2 t Nutmeg, 1/2 t Salt .
Filling: 8 oz Cream cheese -- softened 4 T Butter 1 C Powdered sugar 1/2 t Vanilla
In large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended. In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well.
Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan. Bake 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

Bacardi Rum CakePreheat 325
1C Pecans, Jell-o instant vanilla pudding - 4 serving pack, 1 Yellow cake mix, 4 eggs, 1/2 C Water, 1/2 C Oil, 1/2 C Bacardi rum
Glaze: 1/2 C Butter 1 C Sugar 1/4 C Qater 1/2 C Bacardi rum
Excepting the pecans/walnuts, mix all the other ingredients of the cake and mix in blender for couple of minutes. Grease a bundt pan. Spread the pecans/walnuts at the bottom of pan. Pour the blended cake mixture over this. Bake the cake for 1 hour.
Glaze Take a pan and place on medium heat. Put in and melt the butter. Put in the water and sugar. Allow to boil till sugar melts. Turn off the heat and stir in the rum. Once cake is ready, pierce the entire cake using a fork. Keep the cake on a big plate and pour the warm glaze slowly over it.Let the cake stand for at least a couple of hours. There is no need to refrigerate this cake, but it will taste better chilled.

Tiramisu w Brandy CustardSet out bowl of ice water.
Whisk: 6Lg Eggs and 1/3C sugar in metal bowl over simmering watertill registers 160, about 10 min.Set in ice water and whisk till cool.
Add 5T Brandy.
Whisk: 1 1/2 # Mascarpone Cheese to loosen.
Fold in custard.
Simmer: 1 1/2C Water, 1C Sugar, 1/2 C Espresso Powder.
Mix in cream and fridge till cold.
Submerge 3 LadyFingers in cream 5 sec.
Lay on bottom of 13X9 baking dish. Repeat layering bottom of dish.Spread half of Mascarpone over ladyfingers, repeat. Fridge for 2 hrs.
Whisk 1/2C Cocoa Powder and 1/4C Sugar and sift over top.
Cover and chill 2 hours.

NYC Balducci's Tiramisu
24 ladyfingers, toasted in a 375 degree F oven for 15 minutes
2 C espresso coffee, cooled
6 eggs, separated
3 to 6 tablespoons granulated sugar, to taste
1 pound mascarpone
2 tablespoons each Marsala wine, Triple Sec, brandy, orange extract
8 ounces bittersweet chocolate, finely chopped
Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso. Put half of the soaked ladyfingers in one layer in a rectangular serving dish.While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks turn pale in color. Add the mascarpone, the liquors, and the extract, and stir gently.In a separate bowl, beat the egg whites with a wire whisk until they are stiff. Gently fold the whites into the mascarpone mixture.
Use half of this mixture to make a layer on top of the ladyfingers in the serving dish. Sprinkle with half of the chopped chocolate. Repeat the procedure with another layer of soaked ladyfingers, the mascarpone mixture, and chocolate. Cover with tin foil and refrigerate for at least 1 hour before serving.

Paula Deen's Lava Cake
1oz bittersweet chocolate, 2 oz semisweet chocolate, 1 1/4 stick butter, 1/2 C flour,
1 1/2 C confectioners' sugar, 3 large eggs, 3 egg yolks, 1 t vanilla, 2 T orange liqueur
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates

Blue Willow Restaurant Chocolate Sour Cream Cake
2 C flour, 2 C sugar, 1/4 t salt, 4 oz unsweetened chocolate, 1 C water, 1/2 C butter,
1 C sour cream at room temperature, 1 t vanilla extract, 1 1/2 t baking soda, 2 beaten eggs

Chocolate Sour Cream Frosting
2 C confectioners' sugar, Pinch of salt, 1 1/2 t vanilla, 1/3 C milk, 4 oz unsweetened chocolate, 1/3 cup melted butter
Grease or line two 9-inch cake pans or one 9 x 13-inch pan.
Preheat oven to 350 degrees F (175 degrees C).
In mixer, combine flour, sugar and salt.Melt chocolate with butter and water Add melted chocolate mixture to flour mixture and mix lightly. Add sour cream, vanilla extract, baking soda and eggs and mix well for 2 minutes.Pour batter into pans and bake until wooden pick inserted in middle comes out clean. Bake for 30 minutes. Cool on rack 10 minutes and unmold cake to cake rack to cool completely before frosting.
To make frosting: In mixer, combine confectioners' sugar, salt, vanilla extract and milk. Melt the unsweetened chocolate and add to confectioners' sugar mixture. Slowly add melted butter and beat to spreading consistency.

Belly Coca-Cola CupcakesBelly is the name of a charming little general store that serves great food. It is located in the VA/Highlands neighborhood in Atlanta.
2 C self-rising flour, 2 C sugar, 3 T cocoa, 1 C Coca-Cola, 1 cup unsalted butter,
1 1/2 C miniature marshmallows, 2 eggs, 1/2 C buttermilk, 1 t vanilla
Preheat oven to 350 degrees F.
In a large bowl, combine flour and sugar; set aside.
In a saucepan, combine the cocoa, Coca-Cola, butter and marshmallows. Bring to a boil over medium heat, stirring occasionally. Pour the boiled mixture over the flour mixture and stir to combine. In a small bowl, beat the eggs, then stir in the buttermilk and vanilla.
Stir into the flour mixture; stir well to combine. Pour the batter into cupcake pans lined with foil or paper cups, filling each 2/3 full. Bake 15 to 20 minutes, until a tester inserted in the center of a cupcake comes out clean. Cool cupcakes completely before frosting.
Whipped Fudge and Coke FrostingThis fluffy frosting tastes like chocolate mousse with something extra. You can use any combination of chocolate chips, as long as you have a total of 1 2/3 cups.
Tester's note: Keep a close eye on the frosting as you beat it. One trick is to use the electric beaters until the mixture begins to lighten in color and texture, and then finish beating it by hand to the right consistency. If the frosting becomes too stiff to spread, use a spatula that's been held under hot water and dried off to frost the cupcakes.1 C heavy cream, 6 T light corn syrup, 1/4 C Coca-Cola, 1 C milk chocolate chips,
2/3 C semisweet chocolate chips, 2 T unsalted butter, 1 C coarsely chopped Planters peanuts
In a saucepan over medium-high heat, combine the cream, corn syrup and Coca-Cola and bring to a boil. Turn off the heat and add the chocolate chips and butter, stirring until melted and smooth (if the chocolate doesn't melt completely, return the saucepan to low heat and stir constantly until melted). Pour the mixture into a mixing bowl and chill for 1 hour.
Using an electric beater, preferably with a whisk attachment, beat the mixture until it is light and fluffy but still spreadable. Do not over-beat, or the frosting will become too stiff to spread. Use immediately to frost the cooled cupcakes, and then sprinkle them with the chopped peanuts.

Restaurant Biga Chocolate Gooey Cake
6 tablespoons unsalted butter, divided
3/4 cup granulated sugar
6 ounces bittersweet chocolate
6 large eggs, separated
Ganache balls (recipe follows)
Using 2 tablespoons butter, grease 8 (6 ounce) custard cups or ramekins. Use 1/4 cup sugar to dust cups; reserve.In double boiler, melt chocolate and remaining butter; stir until smooth. (Alternately, microwave the mixture, checking and stirring at 30-second intervals.) Let cool.Whip egg yolks until thick and lightly colored and tripled in volume; reserve.
Whip egg whites until they are on the verge of forming very stiff peaks. Add remaining sugar; whip until very stiff peaks form; reserve.Stir some cooled chocolate into egg yolks. Add remaining chocolate. Gently fold egg whites into chocolate mixture.Pour small amount of batter into each custard cup.
Place 1 ganache ball in cup. Add batter until cup is 4/5 full.
Bake in oven preheated to 325 degrees F for 20 to 25 minutes, checking periodically, until cake is crusty on top but still gooey in center. Let rest 5 to 6 minutes. Use small knife to loosen cake. Invert onto dessert plate. Serve warm with creme Anglaise, if desired.
Ganache balls
Scald 1/2 cup cream in small saucepan over medium-high heat. Remove to bowl. Add 4 ounces finely chopped bittersweet chocolate and 1/8 cup strong espresso. Stir until chocolate is melted and mixture is smooth. Refrigerate until firm, about 1 hour. Form into 8 (1-inch) balls; reserve cold until use. Store up to 1 week refrigerated.

Ices and Sorbet

Online Cooking
Coffee Ice Cream
5 EASY Ice Cream Recipes
5 EASY Fruit Sorbets
Vanilla Gelato
Coconut Ice Cream
Pistachio Ice Cream
Salted Caramel Ice Cream


Bourbon Butter Pecan Gelato
Use a lower-proof bourbon like Buffalo Trace to ensure ideal freezing.
1 stick unsalted butter, 2 C cups whole milk, 1 C heavy cream, 2/3 C sugar, 4 large egg yolks, 1/4 C bourbon, 1 C roasted pecan halves, frozen
Place the butter in a small saucepan over medium heat. Heat, stirring frequently, until it melts completely and just turns a light golden, about 5 minutes. Remove from the heat, pour into a medium heatproof bowl, and let cool slightly.
In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.
Meanwhile, whisk the sugar with the butter until smooth, then whisk in the egg yolks until well incorporated and the mixture is thick and pale. Temper the egg yolks by very slowly pouring in the milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Heat, stirring frequently with a wooden spoon, until thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.
Pour the custard through a fine-mesh strainer into a clean bowl and cool completely, stirring often. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
Gently whisk the bourbon into the custard. Pour the mixture
into the container of an ice cream machine and churn according to the manufacturer’s instructions. Add the pecans 5 minutes before the churning is completed. Transfer to an airtight container and freeze for at least 2 hours before serving.
Makes 1 quart.

Gelato2 C milk, 1 C heavy cream, 4 egg yolks, 1/2 C sugar
In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly.
Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately. Pour the mixture through a sieve or fine strainer into a bowl.
Cover, and chill for several hours or overnight. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

Pistachio GelatoFinely grind: 3/4 C Pistachio and 1/4C sugar in processor.
Mix and boil: Pistachios, 2C Whole Milk and 1t Almond extract.
Whisk: 5Lg Egg Yolks and 1/2C sugar.
Gradually whisk in milk mix into eggs and return to pan.
Stir over low heat till thickens slightly (8min). Do not boil. Whisk in green food coloring.
Fridge about 3 hours. Process in ice cream maker. Garnish with pistachios.
Can be made 1 wk ahead

Cranberry GranitaBoil: 4C Cranberries (1#), 4 C Water, 2 C Sugar, 1 C Light Corn Syrup, 12 C OJ
When sugar dissolves, remove from heat and steep 30 Min.Puree mixture and strain out solids.
Pour liquid in 15X10in dish
Freeze 2 hours then stir in frozen parts. Freeze another 5 hours till slushy.
Cover and keep frozen 1 day.

Mango Granita w Tequila and LimeBoil till sugar dissolves:
1/4 C Water, 3 T Tequila, 2 T Sugar
Puree: 2 Lg Mangos, 2 T Lime juice
Above sugar syrup: Transfer to pie plate and freeze 2 hours. Stir and freeze more.
Let stand 10 minutes. Break into chunks and process till smooth

Ginger Pear SorbetLine 9in glass pie dish with plastic wrap.
Drain 16oz can of pears of heavy syrup. Save. Transfer pears to plate.
Mix: Pear syrup, 1/4 C Sugar, 1 T Crystalized Ginger (chopped), 1t Lemon Peel.
Pour over pears. Freeze solid (6hr)
Remove from plate, peel off plastic and cut into 1 in pieces. Blend and freeze 1 hour.
Can be made 2 days ahead.

Key Lime Pie SorbetBoil: 3/4 C Water and 1/2C Sugar
Add: 14 oz Sweeten Condensed Milk and 1 C Key Lime Juice.
Pour into a bowl that is set in ice water and cool, stirring often about 30 Minutes.
Process in IceCream Maker. Can be made 2 days ahead

Strawberry SorbetBoil till sugar dissolves:2C water and 1C Sugar
Working in batches puree 1qt Strawberries.
Add: Puree, 1/3C OJ, 1/3C Lemon Juice to sugar syrup.
Fridge 2 hours. Process in ice cream maker.

Persian Ice Cream1 1/2 cups half-and-half, 1/2 of a vanilla bean, 6 egg yolks, 1 C sugar, 1/2 t saffron, 1/3 C rosewater, 1 C finely chopped pistachios
Bring half-and-half to a boil, add vanilla bean and saffron. Beat egg yolks and sugar together. Add half-and-half mixture slowly to yolks, then cook over simmering water until thickened. Remove, cool in an ice bath, add rosewater. Refrigerate overnight. Strain through a fine strainer, add pistachios, and freeze in ice cream maker.

Tangerine-sicle Vodka Ice Cream
Ice Cream
1 C heavy cream, 3/4 C sugar, 2 large eggs, 1/2 C whole milk, 1/4 t kosher salt, 1 1/2 C fresh tangerine juice (from about 12 tangerines), 2 T mandarin or plain vodka, 3/4 t pure vanilla extract
Topping
4 tangerines, 1 t superfine sugar Mint sprigs
To make the ice cream, stir the cream and sugar in a heavy saucepan over medium heat until steam rises from the surface and bubbles begin to form along the edge of the pan.
Whisk together the eggs, milk and salt in a bowl until well combined. Whisking constantly, slowly pour in the hot cream, and return the mixture to the saucepan.
Cook over medium-low heat, stirring constantly and scraping the bottom with a wooden spoon until the mixture thickens enough to coat the back of the spoon, about 6 minutes. Do not let the mixture boil. Pour through a fine mesh strainer into a bowl.
Place the bowl into an ice bath and stir occasionally until almost cool. When it is close to room temperature, remove from the ice bath, stir in the tangerine juice, vodka and vanilla. Cover and refrigerate for several hours until very cold, or place in the freezer for about 1 hour.
Freeze in an ice cream maker according to the manufacturer’s instructions until it is no longer becoming any firmer, about 30 minutes.
Quickly pack the ice cream into a chilled quart container and “thunk” the container on the countertop a couple of times to remove air pockets. Press a piece of plastic film or waxed paper directly on top of the ice cream before covering. Freeze until the desired consistency, about 2 hours, or up to 1 week.
To make the topping,
finely grate the zest from two of the tangerines and set aside. Peel all four tangerines and remove any of the white pith. Using a sharp paring knife and working over a bowl to catch the juices, hold one tangerine in your hand and cut between the membranes and the segments to release the segments into the bowl. Squeeze the membranes over the bowl to catch the remaining juices. Repeat with the remaining three tangerines.
Gently stir in the sugar and reserved zest until the sugar is completely dissolved. Use immediately, or refrigerate in a tightly covered container for up to 1 day.Scoop the ice cream into small bowls and top with the tangerine sections, drizzling a bit of the juices over the ice cream. Garnish with the mint sprigs.

More Recipes on the Web

http://whatscookingamerica.net/IceCream.htm

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.