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Old 11-13-2004, 07:06 PM   #11
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For Goodweed!

Chocolate Raspberry Truffles
1 1/3 c Chocolate, semisweet, morsels or chopped pieces
2 tb Heavy cream
1 tb Butter
2 tb Seedless raspberry jam
1 c Chocolate morsels or chopped pieces (can use semisweet or white)
Cocoa, Confectioners sugar , or chopped pistachios for rolling

1.In a heavy saucepan combine 1 1/3 c chocolate, heavy cream and butter. Cook over low heat, stirring constantly, until smooth. Stir in raspberry jam.
2.Cover with plastic wrap and freeze 20 minutes. Drop mixture by teaspoons onto foil lined cookie sheet. Freeze 15 minutes. Roll drops into balls; freeze until firm.
3.For coating, melt 1 c chocolate (dark or white) over a double boiler, stirring until smooth. Drop frozen truffles, one at a time, into melted coating. Stir quickly to coat, then remove with a toothpick, shaking off excess. Roll in cocoa, powdered sugar or chopped nuts. Place on cookie sheet; chill until set.

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Old 11-15-2004, 09:50 AM   #12
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Bailey's Truffle Fudge:

3 cup semisweet chocolate chips
1 cup vanilla chips
1/4 cup butter
3 cup powdered sugar
1 cup Bailey's irish creme
1/2 cup chopped nuts, optional

Truffle Topping:

1 cup semisweet chocolate chips
1/2 cup vanilla chips
2 tbsp butter, cut in pieces
4 tbsp Bailey's irish creme

Bailey's Original Irish Creme gets its flavor from a blend of Irish
whiskey and fresh cream, which is delivered daily to the Dublin plant
that makes the liqueur. This dessert is packed with chocolate and
rich flavor. Using all semisweet chocolate will yield a deeper,
darker fudge.

Fudge: Melt all chips with butter until they are soft enough to stir
smooth. Do not overheat. Add chocolate/butter mixture to powdered
sugar and Baileys. Stir until smooth. Add nuts, if desired. Mix well.

Place fudge in an 8-inch square pay sprayed with vegetable spray. Lay
a sheet of plastic wrap on top and gently press to smooth fudge.

TOPPING: Melt chips until smooth. Remove from heat. With a fork, beat
in butter and Bailey's until smooth.

Spread topping over fudge with a knife. If a very smooth top is
desired, use a piece of plastic as done on fudge.

Refrigerate until firm, 1 to 2 hours. Can be frozen. Makes 64 pieces.

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Old 11-15-2004, 10:41 AM   #13
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Location: USA, Pennsylvania
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Audeo, thank you, thank you, thank you! I was planning my first attempt at truffles for Christmas this year and you've given me a wonderful head start with your recipies! Can't wait to get through Thanksgiving baking to start on these!!! :D
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Old 11-15-2004, 11:02 AM   #14
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You're welcome! There are some really great recipies in this thread, that's for sure!!!
Pain is inevitable. Suffering is Optional.
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Old 11-21-2004, 06:55 PM   #15
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i love this recipie. . it tastes like a truffle you would buy in a candy store. . mmmm mmm

Classic Chocolate Truffles
This recipe will make about 24 truffles.


1/2 cup heavy cream
2 Tablespoons unsalted butter
1 teaspoon light corn syrup
8 oz. chopped, semi-sweet chocolate + 6 oz. for dipping
about 1/2 cup Dutch-process cocoa powder, sifted

1. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.

2. Add 8 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.

3. After 5 minutes, whisk slowly to combine.

4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.

5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.

5. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.

6. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.

7. Place cocoa in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the cocoa. With your clean hand, cover the truffle with cocoa.

8. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.

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