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1/3 cup LAND O LAKES Heavy Whipping Cream
1/4 cup LAND O LAKES Butter
1 (10-ounce) package (2 cups) creme de menthe baking chips*
1 (12-ounce) package vanilla-flavored candy coating
2 drops green food color
Powdered sugar or cocoa
1/4 cup real semi-sweet chocolate chips, melted
Combine whipping cream and butter in 2-quart saucepan. Cook over medium-low heat until butter is melted (4 to 5 minutes). Add creme de menthe baking chips. Continue cooking, stirring constantly, until chips are melted and mixture is smooth (2 to 3 minutes). Cover; refrigerate at least 2 hours or freeze 1 hour until firm.
Dust hands with powdered sugar or cocoa. Working quickly, shape mixture into 1-inch balls. (Truffle mixture will be soft; repeat dusting hands to make shaping easier, if necessary.) Place balls onto waxed paper-lined baking sheet; refrigerate at least 2 hours.
Meanwhile, melt candy coating in deep 1-quart saucepan over low heat; stir until smooth (8 to 10 minutes). Stir in food color until well mixed. Remove from heat; cool 10 minutes.
Remove truffles from refrigerator. Place 1 truffle in candy coating mixture. Use small spoon to coat truffle; immediately remove and place onto waxed paper. Repeat with remaining truffles. (Work quickly so truffles do not melt.) Refrigerate until coating is set (10 minutes). Drizzle each truffle with melted chocolate. Refrigerate until set (10 minutes). Place truffles in paper or foil candy cups. Store refrigerated in container with tight-fitting lid up to 2 weeks.
*Substitute 60 creme de menthe candy thins.
1 (8-ounce) package dark or bittersweet chocolate, coarsely chopped
1 cup heavy cream, at room temperature
1/2 cup (3-ounces) chopped white chocolate
1/2 cup chopped nuts
1 pound white chocolate
Chocolate sprinkles
Melt dark chocolate and heavy cream in double boiler over simmering water. Remove from heat and cool to room temperature. Fold in 1/2 cup chopped white chocolate and the nuts.Transfer mixture to a covered bowl and place in refrigerator overnight. Form chocolate into balls. Place on waxed paper-lined baking sheet. Refrigerate for 2 hours uncovered, then cover loosely and continue to chill overnight. Melt white chocolate in double boiler over simmering water. Dip truffles and place on the waxed paper-lined baking sheet. Decorate with chocolate sprinkles.
8 oz. cream cheese at room temperature
5 oz. milk chocolate
4 cups confectioner's sugar
1 tsp. grated fresh ginger root
18 medium fresh strawberries
1/4 cup finely minced crystallized ginger
1/2 cup toasted coconut
1/2 cup finely chopped pistachio nuts
Melt milk chocolate in the top of a double boiler, let cool. Beat together the cream cheese, sugar and ginger root until smooth. Add melted milk chocolate and mix well. Chill for at least 1 hour or until easy to handle. Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit. Pat strawberry dry. Put a little crystallized ginger into each strawberry. Shape the cheese mixture around the fruit. Coat one end in the toasted coconut, the other in the pistachio nuts. Place truffles in candy cups and chill until serving time.
1 cup heavy cream
4 Tablespoons unsalted butter
2 teaspoons light corn syrup
1 pound 2 ounces finely chopped semisweet chocolate
6 Tablespoons favorite liqueur
1 pound 2 ounces dark chocolate, for dipping
4 ounces white chocolate, for drizzling
Using a saucepan on medium heat, bring cream, butter and corn syrup to a full boil. Turn off heat. Add the semi sweet chocolate; gently swirl the pan to cover chocolate with cream, do not stir. Let stand, undisturbed for 5 minutes.
Slowly whisk until smooth and silky in texture. Add liqueur and whisk again. Transfer mixture to a large bowl; refrigerate, stirring every 15 minutes. After 45 minutes to an hour, mixture will thicken up enough to scoop. The time it takes to thicken will differ depending on what type of liqueur you use. Using a small ice cream scoop or two spoons, form into 1-inch balls, transfer to a wax paper lined baking sheet. Chill until ready to dip, up to 1 week. Melt the dark chocolate. Use which ever method to melt the chocolate that is easiest for you, I use the microwave in 30 second intervals, stirring in between each. This usually takes 2 to 2 1/2 minutes.
Remove centers from the refrigerator. Using one hand dip the centers into the melted dark chocolate, roll around to coat evenly. Place on another wax paper lined baking sheet. When all the centers have been dipped, place in the refrigerator for about 10 minutes or until chocolate has set. Melt the white chocolate. Using a fork or small whisk, drizzle the white chocolate over the top. Let set again in the Refrigerator.
The truffles can be stored in an air tight container in the refrigerator for up to one week, or freeze them for up to 3 months.
1 cup hazelnuts
3 1/2 ounces good bittersweet chocolate
3 1/2 ounces good semisweet chocolate
1/2 cup heavy cream
1 1/2 tablespoons hazelnut liqueur
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Preheat the oven to 325 degrees F. Chop the hazelnuts and place them on a sheet pan. Roast them in the oven for 10 minutes. (If the hazelnuts have skin on them, roast them for 25 minutes.) Set aside to cool. Chop the chocolates finely and place in a bowl.
Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-meshed sieve into the bowl with the chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes just until it melts.) Whisk in the hazelnut liqueur, coffee, and vanilla. Cover and chill for 45 minutes to 1 hour until pliable but firm enough to scoop.
With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Roll the chocolate in the chopped hazelnuts and chill again. Truffles are best when they're allowed to set overnight in the refrigerator.
