Peanut Butter and Chocolate Truffles

1 C peanut butter chips
3/4 C butter
1/2 cup cocoa
1 can (14 oz)
sweetened condensed milk
1 tablespoon vanilla
Coatings: crushed graham cracker crumbs,
confectioners sugar or crushed nuts

Makes about 3 dozen truffles
In a heavy saucepan, over low heat, melt chips with butter. Stir in
cocoa until smooth. Add condensed milk and vanilla. Cook and stir
until thickened and well blended, about 4 minutes. Remove from heat.
Chill until firm enough to handle. Shape into 1 inch balls. Roll in
desired coating. Chill until firm. Store, covered in refrigerator

Mocha Truffles

2 packages (12 oz each)
Semisweet chocolate chips
8 oz. cream cheese, softened
3 T instant coffee granules
2 tsp. water
1 lb. good dark chocolate cocoa confectionery
coating white confectionery coating, optional

Makes about 5 1/2 dozen In a microwave-safe bowl or double boiler,
melt chocolate chips. 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

Chocolate Covered Truffles

1/4 C butter
1 1/2 lbs. real semisweet chocolate
3/4 C non-dairy coffee creamer, any flavor
1/2 teaspoon vanilla extract
1 1/2 pounds real milk chocolate for dipping
1 cup finely chopped chocolate, milk or
semisweet for decoration

Makes about 3 dozen truffles
Melt semisweet chocolate in double boiler over hot water. Heat butter,
creamer and vanilla in another saucepan to 125° F on a candy
thermometer. Add to semisweet chocolate all at once, beating until
smooth and creamy. Chill in refrigerator until nearly set but still
pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered
pan until set enough to roll into small balls. Melt milk chocolate over
double boiler. Dip truffles in melted chocolate, then sprinkle
generously, or roll in, chopped chocolate

Chocolate Truffles

½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa
1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles
Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners'
sugar and the cocoa; add alternately with cream and vanilla to butter.
Blend well. Chill until firm. Shape small amount of mixture around
desired center; roll into 1 inch balls. Drop into desired coating and turn
until well covered. Chill until firm.

Chocolate Recipes For Chocolate Lovers

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