Cookie Dough Truffles

Ingredients:

• 8 tbsp. unsalted butter, at room temperature
• 3/4 cup light brown sugar, packed
• 2 1/4 cup all-purpose flour
• 1 (14 oz.) can sweetened condensed milk
• 1 tsp. vanilla extract
• 1/2 cup mini semisweet chocolate chips
• 1 1/2 lb. semisweet (or bittersweet) chocolate, coarsely chopped
• Mini chocolate chips (for garnish)

Directions:

1. Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.
2. Shape the chilled cookie dough mixture into 1-1 1/2 inch balls. Place on a baking sheet lined with waxed paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.
3. When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. One all the truffles have been dipped, store them in the refrigerator until ready to serve.

Peppermint White Chocolate Truffles

Ingredients:

• 8 ounces white chocolate, chopped
• 2 tablespoons heavy cream
• 1 tablespoon corn syrup
• 1 teaspoon peppermint extract
• 1 tablespoon unsalted butter
• 3 candy canes, 20 peppermint candies, or 1/2 cup precrushed peppermints

Method:

1. Heat cream and corn syrup in a heat proof bowl over simmering water. Add chocolate, a little at a time, whisking to combine.
2. Remove from heat. Add the peppermint extract and the butter, stir slowly until combined. Let the ganache sit until it reaches room temperature, then cover with plastic wrap and refrigerate for two hours. (Don’t skip the step of bringing the ganache to room temperature, or the butter may separate out - I speak from experience. Twice.)
3. Put the candy canes in a plastic baggie and whisk them with a kitchen mallet until they are crushed. Or go the super-easy route and use purchased crushed peppermints. Place in a small Pyrex dish or a ramekin.
4. Line a baking sheet with parchment. Using a melon baller or spoon, scoop small balls of ganache and roll in your hands to slightly warm the truffle. Dip in the crushed candy mixture and place on the baking sheet. Refrigerate until firm, about two hours.
5. Store in a covered container in the refrigerator up to one week. Remove 30-60 minutes before serving.
6. You can also freeze truffles for up to one month.

Bittersweet Chocolate Truffles

This classic truffle is made from a simple bittersweet ganache.

Servings: Makes about 30 truffles.

Ingredients:

• 1 1/4 cups heavy whipping cream
• 9 ounces high-quality bittersweet chocolate (70% cocoa), chopped, divided
• 8 ounces high-quality bittersweet chocolate (70% cocoa), chopped
• Unsweetened cocoa powder (optional; for rolling)

Preparation:

Truffle Base

1. Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 minutes.
2. Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces chocolate; stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.
3. Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into balls. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.

Chocolate Coating

1. Line another rimmed baking sheet with waxed paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat. Cool slightly.
2. Scoop some of warm (not hot) melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Tranfer to prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary. Roll in cocoa powder if desired. For variations, see page 61 for instructions on rolling in toppings. Chill until firm, about 1 hour. DO AHEAD Can be made 1 week ahead. Store in airtight container and keep chilled. Let stand at room temperature 1 hour before serving.

Green Tea Dark Chocolate Truffles

Prep Time: 1 hour / Serves: 16

Every bit as wonderful as green tea truffles available in high-end specialty chocolate shops! These indulgent dark chocolate ganache truffles, infused with the delicate flavor of green tea, are rolled in intense matcha green tea powder for Japanese-inspired chocolates with lots of on-trend cache.

Why try? Indulgent chocolate truffles with the health benefits of 70 % dark chocolate and antioxident-rich green tea!

Foodie byte: Matcha green tea, most commonly used in coffeehouse-style beverages such as iced green tea latte and frappuccino, is available in Asian markets and health food stores. Sold in small intense ground green tea powder adds an exotic fragrant flavor note and edgy contemporary appearance to these rich dark chocolate truffles. For more traditional appearance, roll truffles in Askinoise Natural Cocoa Powder. We used 70 % dark chocolate for this bittersweet truffle recipe; for sweeter truffles try 52 % dark chocolate or white chocolate.

Be sure to use heavy cream in this recipe, half & half cream will curdle if boiled.

Ingredients:

• 1/3 cup heavy cream
• 1/4 cup sugar
• 1/2 teaspoon matcha green tea
• 7 ounces Askinosie San Jose Del Tambo 70 % Dark Chocolate, fine chopped, divided
• Matcha Green Tea, as needed to coat truffles

Preparation:

1. Combine cream, sugar and 1/2 teaspoon matcha green tea in nonstick sauce pan and whisk to blend. Bring to a boil, stirring constantly; remove from heat.
2. Immediately add 5 ounces fine chopped chocolate to hot cream mixture and gently stir to blend. Spread chocolate/cream ganache mixture in shallow dish and refrigerate until firm to touch.
3. Shape chilled chocolate ganache mixture into balls and arrange on plate or baking sheet lined with wax paper. (if chocolate ganache gets too soft to roll into balls, refrigerate briefly.)
4. Freeze truffles until firm.
5. Melt 2 ounces chopped chocolate in top of double boiler. Dip frozen truffle in chocolate to lightly coat. Cool.
6. Roll cooled truffles in matcha green tea powder to lightly coat. Store truffles in refrigerator until ready to serve.

Passion Truffles

Makes: 16 truffles / Prep Time: 20 minute(s) / Cook Time: 1 minute(s) / Chill Time: 1 hour(s)

Ingredients:

• 6 squares (1 oz. ea.) bittersweet or semi-sweet chocolate
• 1/4 cup I Can’t Believe It’s Not Butter! Spread
• 2 Tbsp. coffee liqueur or brandy (optional)
• Ground nuts, confectioners’ sugar or unsweetened cocoa powder.

Instructions:

1. Microwave chocolate and I Can’t Believe It’s Not Butter! Spread in medium microwave-safe bowl at HIGH 1 minute or Refrigerate 1 hour or until firm.
2. Scoop chocolate mixture by level tablespoonfuls onto sheet pan; return to refrigerator until firm. Roll mixture into balls and roll in nuts, sugar or cocoa powder. Store in airtight container in a cool place or refrigerate. Can also be frozen up to 2 weeks.

Nutrition Information per 2 Truffles:

Calories 180, Calories From Fat 130, Saturated Fat 6g, Trans Fat 0g, Total Fat 15g, Cholesterol 0mg, Sodium 45mg, Total Carbohydrates 13g, Sugars 9g, Dietary Fiber 2g, Protein 2g, Vitamin A 6%, Vitamin C 0%, Calcium 0%, Iron 4%

Fudgy Truffle Eggs

Make homemade Easter eggs in a flash with just 5 ingredients.

Prep Time: 35 min / Total Time: 3 hours 0 min / Makes: 48 truffles

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 back) or chocolate-flavored candy coating

Directions:

1. In large microwaveable bowl, microwave chocolate chips uncovered on High 1 minute, stir until melted. If necessary, microwave 10 to 12 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 on 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.

Special Touch: Use your creativity to make one-of-a-kind Easter eggs.