Fudgy Truffle Eggs

Make homemade Easter eggs in a flash with just 5 ingredients

Prep: 35 min / Total: 3 hr / Servings: 48

Ingredients:

• 1 bag (12 oz) semisweet chocolate chips (2 cups)
• 1 container (16 oz) Betty Crocker Rich & Creamy chocolate frosting
• 1 teaspoon vanilla
• 1/4 cup creamy peanut butter or marshmallow creme
• 1 package (24 oz) vanilla-flavored (almond bark) or chocolate-flavored candy coating

Directions:

1. In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute, stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
2. Microwave frosting uncovered on High 20 seconds; stir into melted chocolate chips. Stir in vanilla. Cover; refrigerate 30 minutes or just until thick enough to hold a shape.
3. Drop chocolate mixture by level tablespoonfuls onto waxed paper lined cookie sheets. Flatten each tablespoon of chocolate mixture. Spoon about 1/4 teaspoon marshmallow or creamy peanut butter in center. Fold chocolate mixture over filling; shape into egg shapes. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
4. In large bowl, microwave candy coating uncovered in High 1 minute to 1 minute 30 seconds, stirring until smooth. Dip eggs, one at a time, in candy coating using fork to hold them. Return to cookie sheets. Refrigerate eggs about 10 minutes or until coating is set. Decorate as desired.

Truffle Football Cupcakes Recipe

18 Servings / Prep: 25 min. + standing

Ingredients:

• 3 ounces white chocolate coating, coarsely chopped, divided
• 2/3 cup creamy peanut butter
• 1/2 cup confectioners’ sugar
• 3 teaspoons vanilla extract
• 2/3 cup crushed granola cereal with oats and honey
• 6 ounces semisweet chocolate, chopped
• 2 tablespoons shortening
• 2 cans (6 ounces each) vanilla frosting, divided
• Green paste food coloring
• 36 cupcakes of your choice

Directions:

1. In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-seconds intervals, stirring until smooth. Stir in peanut butter until smooth. Add the confectioners’ sugar, vanilla and cereal. Chill for 2-3 hours or until easy to handle.
2. Shape into 1-in. balls; form each ball into football shape and set aside. In a microwave, melt chocolate and shortening; stir until smooth. Dip footballs in chocolate; allow excess to drip off. Place on a wire rack over waxed paper; let stand until set, about 30 minutes.
3. Pipe frosting laces onto footballs. Tint remaining frosting green, using a 233 or 234 tip, pipe grass over cupcakes. Just before serving, insert a toothpick into each football. Insert toothpick into cupcake to position football. Yield: 3 dozen.

Mint Truffle Fudge

Ingredients:

• 16 ounces semisweet chocolate, chopped fine (or use good quality chocolate chips)
• 2 ounces unsweetened chocolate, chopped finely
• 1/2 tsp. baking soda
• 1/8 tsp. salt
• 1 (14-ounce) can sweetened condensed milk
• 1 tsp. peppermint extract
• 1 cup chopped chocolate mint candies (see tip below for suggestions)

Method:

1. Line 8x8-inch baking pan with foil and spray lightly with nonstick spray.
2. In a medium, heatproof bowl. Toss 1st two chocolates with baking soda and salt. Stir in sweetened condensed milk and peppermint extract. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.
3. Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth. Stir in chopped chocolate mints. Scrape fudge into prepared pan and spread in an even layer with rubber spatula. Refrigerate until set, about 2 hours (or longer). Remove fudge from pan using foil. Peel off foil and cut into squares.

Yield: 30 to 40 pieces of fudge

Tips:

*For chocolate-mints, use chopped up Hershey’s Mint Truffle Kisses or Andes Mints (or any other kind).

*If you want, you can reserve a few pieces of the mints to stick into the top of the fudge (for decorative effect!)

Peppermint Truffle Brownies

Ingredients:

• Nonstick cooking spray
• 12 ounces semisweet chocolate chips, divided
• 1/2 cup plus 3 tablespoons unsalted butter, cut into 1-inch cubes
• 1 1/4 cups sugar
• 3 eggs
• 1 1/2 teaspoons vanilla
• 1 cup flour
• 3/4 cup heavy whipping cream
• 1/3 cup crushed peppermint candies

Directions:

1. Preheat oven to 350 degrees. Line a 9x9-inch baking pan with foil, leaving overhang. Spray foil with nonstick cooking spray. Combine 6 ounces chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Alternately, melt the chocolate and butter in a glass bowl in the microwave at 50% power, stirring every minute until melted and smooth. Cool chocolate mixture until lukewatm, 5 to 10 minutes.
2. Meanwhile, whisk sugar, eggs, vanilla, and salt in large bowl to blend. Stir in chocolate mixture, then flour. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer pan to cooling rack and let brownies cool completely.
3. Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let ganache topping cool slightly before sprinkling with crushed peppermint candies. Let stand at cool room temperature until topping is set, about 4 hours. Using foil as air, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each vut. Arrange brownies on platter and serve.

Tartufi (Ice Cream Truffles)

yield: 8 tartufi

Ingredients:

• 2 cups ice cream
• 6 oz. bittersweet (or semisweet) chocolate, chopped
• 6 tbsp. unsalted butter, cut into pieces
• 1 1/2 tbsp. light corn syrup

Directions:

1. Line a flat dinner plate or baking sheet with parchment paper and place in the freezer. Once the plate is chilled, use a dough scoop or ice cream scoop to shape mounds of ice cream away so the surface is completely smooth. Place each mound on the chilled plate or baking sheet. Freeze the shaped mounds thoroughly before proceeding.
2. When you are ready to dip the truffles, combine the chocolate, butter and corn syrup in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Working between two spoons until the coating is smooth and the excess has dripped off. Return to the parchment-lined chilled surface (replace the parchmant is necessary), and return to the freezer. Freeze until ready to serve.

Chocolate-Nut Truffle Pie

Enjoy this chocolate and pecan pie baked using Pillsbury refrigerated pie crusts.

Prep: 30 min / Total: 4 hr 30 min / Makes: 12 servings

Ingredients:

• 1 box Pillsbury refrigerated pie crusts, softened as directed on box
• 1/4 cup finely chopped pecans
• 12 oz semisweet baking chocolate, coarsely chopped
• 2 1/2 cups whipped (heavy) cream
• 12 pecan halves

Directions:

1. Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Before baking, sprinkle chopped pecans over bottom of crust; lightly press into crust. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
2. Meanwhile, in large bowl, place chocolate. In 2-quart saucepan, heat 2 cups of the whipping cream over medium heat just until it begins to boil. Pour over chocolate. With electric mixer on low speed, beat 1 minute or until chocolate mixture is smooth. Pour into cooled baked shell. Refrigerate at least 4 hours or until serving time.
3. Just before serving, in small bowl, beat remaining 1/2 cup whipping cream with electric mixer on high speed until stiff peaks form. Spoon or pipe whipped cream around outer edge of pie. Top each serving with pecan half.

High Altitude (3500-6500 ft)

No Change

Nutritional Information:

1 Serving (1 Serving)

• Calories 400
  • (Calories from Fat 280),

• Total Fat 31g
  • (Saturated Fat 17g,
  • Trans Fat 1/2g),
• Cholesterol 55mg;
• Sodium 105mg;
• Total Carbohydrate 28g
  • (Dietary Fiber 2g,
  • Sugars 17g),
• Protein 3g;

Maple Nut Truffles Recipe

30 Servings / Prep: 25 min. + chilling

Ingredients:

• 1-1/2 cups semisweet chocolate chips
• 4 ounces cream cheese, softened
• 1-1/2 cups confections’ sugar
• 3/4 teaspoon maple flavoring
• 1 cup chopped walnuts

Directions:

1. In a small microwave-safe bowl, melt chocolate chips. Set aside to cool. In another bowl, beat cream cheese and confectioners’ sugar until smooth. Add melted chocolate and maple flavoring; beat until well blended. Chill for 15 minutes or until firm enough to handle.
2. Shape into 1-in. balls; roll in walnuts. Store in an airtight container in the refrigerator. Yield: 2-1/2 dozen.

Nutrition Facts: 1 truffle equals 103 calories, 6 g fat (2 g saturated fat), 4 mg cholesterol, 12 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Creamy Orange-Chocolate Truffle Bars

Zesty orange and dark chocolate are a winning combo in a triple-layer, decadent dessert bar.

Prep Time: 25 min / Total Time: 3 hr 15 min / Makes: 20 bars

Ingredients:

Base:

• 1 cup LAND O LAKES Butter, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 1/4 cups Pillsbury BEST All Purpose Flour
• 1/2 cup Fisher Chef’s Naturals Chopped Pecans

Truffles:

• 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
• 1 bag (12 oz) Hershey’s Special Dark chocolate baking chips (2 cups)
• 2/3 cup Smucker’s Sweet Orange Marmalade

Topping:

• 1 container (8 oz) Mascarpone cheese
• 1 1/3 cups granulated sugar
• 2/3 cup whipping cream
• 1 tablespoon grated orange peel (from 1 large orange)

Directions:

1. Heat oven to 350 degreesF. Spray 13x9-inch pan with Crisco Original No-Stick Cooking Spray.
2. In medium bowl, beat butter, powdered sugar and salt with electric mixer on medium speed until fluffy. On low speed, gradually beat in flour until dough forms. Stir in pecans. Spread mixture in pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
3. In medium microwavable bowl, microwave milk and chocolate chips uncovered on High 1 minute; stir. Microwave up to 1 minute longer, stirring until smooth. Stir in marmalade; spread over base. Refrigerate 1 hour or until set.
4. In medium bowl, beat cheese, granulated sugar and cream on medium speed until smooth. Beat on high speed until mixture is thickened. Stir in orange peel. Spread over truffle layer. Refrigerate 1 hour or until chilled. For bars, cut into 5 rows by 4 rows, wiping knife after each cut. Store covered in refrigerator.

High Altitude Directions: