Recipe Talk

there was a recipe for truffles last year in December that included irish cream. The truffles were rolled in melted chocolate, and topped w/ edible green or red glitter, or edible gold dust. I lost the recipe, and really want to mke them this year. Help!!

Bourbon Balls

Women's World


Recipe Categories: Candy Recipes

Yield: 18 Servings


Ingredients

1 1/2 c Confectioner's sugar, divided

1 c Graham cracker crumbs

1/2 c Pecans

1 tb Unsweetened cocoa powder

3 tb Bourbon

2 tb Light corn syrup

Instructions

1. In bowl of food processor, combine 1 cup confectioners' sugar, graham cracker crumbs, pecans and cocoa.

Process with quick on/off pulses. Add bourbon and corn syrup.

Process, using quick on/off pulses, until mixture begins to hold together.

Press and roll mixture into 1 inch balls. Toss each ball in remaining 1/2 cup confectioners sugar to coat.

Store in tightly covered container at room temperature. NOTE:

If desired, pecans can be finely chopped and ingredients mixed together by hand. Makes about 18 balls.

Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens

Bittersweet Chocolate-Cassis Truffles Recipe

Woman's World Magazine

Indulge yourself! These easy truffles feature a hint of Crème de Cassis liqueur (my favorite).

Hint: Make sure to finely chop the chocolate before you begin, or it may not completely melt when whisked with the cream.

If there are lumps in your truffle mixture, set it over a slightly larger bowl of hot (not boiling) water and

stir until melted.

by Nick's Mom

30 Truffles

31/2 hours 30 min prep

8 ounces bittersweet chocolate, very finely chopped (not unsweetened)

1/2 cup heavy cream

2 tablespoons creme de cassis

1/2 cup unsweetened cocoa powder, preferably Dutch-process

Place the chocolate in a medium-size heatproof bowl.
Bring the cream just to a boil in a small saucepan. As soon as it begins to boil, pour it through a FINE strainer and into the bowl with the chocolate.
Whisk the cream and chocolate together until the chocolate is completely melted. Whisk in the Crème de Cassis.
Cover and refrigerate until stiff and cold, at least 3 hours and up to 1 day.
Scoop up some of the chilled chocolate mixture with a very small scoop, or a teaspoon and roll between your palms to make 3/4-inch balls (they don't have to be perfectly round). Work quickly so the chocolate doesn't melt in your hands. (I just used the small scoop and did not roll in my hands) Transfer the balls to a waxed paper-lined baking sheet, setting them 1/2-inch apart.
Wipe your hands periodically with paper towels to remove any chocolate left behind from rolling.
If the truffle mixture becomes too soft to roll, return it to the refrigerator briefly to firm up before continuing.
Lightly cover the balls with plastic wrap and return to the refrigerator until cool and firm. Place the *cocoa powder in a pie plate or other flat-bottomed dish with sides, and roll the truffles in the cocoa powder a few at a time, until coated.
Store the truffles in a waxed paper-lined tin in the refrigerator until ready to serve.
*Another idea would be to roll the truffles in a finely powdered nut mixture.
If you'd like to make your own Creme de Cassis, try Recipe #183432.

I got this recipe from a 2001 copy of Woman's World Magazine

the one I want is from last year, and had a name like decadent truffles or something like that. Everybody raved over them, and I want to give them as gifts again this year. And I still have the gold dust, which was quite expensive! lol

Women Welcome Women World Wide

Oreo Truffles

Created by aaronsmom, November 6, 2006

Description Very easy to make, great for cookie platters or to give as gifts.

Ingredients

Makes

several dozen, depending on size1 pkg. Oreos, ground to a fine powder (a food processor works the best)

1 (8 oz) pkg cream cheese, room temperature

1 (12 oz) pkg good quality white chocolate chips

assorted holiday colored sprinkles

Methods/steps

Mix the cookie powder and cream cheese together until well blended. Roll into small balls and place on wax paper lined cookie sheet. Refrigerate at least 45 minutes.

Melt white chocolate in a bowl, and dip balls to coat thoroughly. Place on wax paper lined cookie sheet and sprinkle with decors quickly before chocolate sets. Place in refrigerator to set chocolate and keep any leftover truffles in the refrigerator in an airtight container.

Additional Tips

The easiest way to melt the chocolate chips is to follow the microwave directions on the pkg. You can also add 1/2 TBS solid shortening to the white chocolate during melting to make it easier to dip truffles.

Women's World truffle recipe

Chocolate Truffles

Written by Claire Hopley, 2004

Make these for the end of a special dinner or for giving at Christmas.

255g (9oz) semi-sweet chocolate

1⁄2 cup jellied cranberry sauce (bought or home-made)

2 tbsp double cream

2 tbsp cocoa

4 tbsp icing sugar, plus a little extra

Place the chocolate, cranberry sauce and heavy cream in a medium saucepan. Cook over medium-low heat until the mixture is smooth, stirring frequently.

Remove from the heat then pour into a glass or plastic bowl and cover with cling film. Let sit at room temperature to thicken.

Combine the cocoa and 2 tbsp of the icing sugar on a small plate. Scoop out a rounded tsp of the chocolate mixture. Roll in the cocoa and sugar mixture to thoroughly coat each ball. Dust your hands with a little icing sugar. Roll the truffle in your hands to form a 2cm (3⁄4in) ball. Continue forming truffles with the remaining chocolate mixture.

Sit each one in a white paper cup. Sift a little icing sugar on top.

Makes about 24

http://womans-world.co.uk/recipes/11.html

Food: Frosting "Truffles"

Sticky, grainy, full of hydrogenated goodness!

Why make real truffles with high quality ingredients when you can spend almost as much time and money making fake ones that aren't as good?

Whip up a batch of these "mockolates" the next time canned frosting is on sale. They're great for low class weddings or that late night faux truffle urge. Kids and drunken roommates will enjoy using the "truffle" mix as impromptu modeling material, particularly if they're fond of scatological humor.

Ingredients:

One 16 ounce can frosting

12 ounces meltable flavored chips such as chocolate, vanilla, or butterscotch

1-2 tablespoons liqueur or 1 teaspoon vanilla, orange or other extract

Coating such as coconut, cocoa, ground nuts or sprinkles

Mini muffin cups or candy cups (optional)
When choosing ingredients, you can either select flavors which are harmonious with each other or you can dream up your own outlandish combinations. Although our photo shows chocolate chips, chocolate frosting and vanilla rolled in cocoa, we applaud those who dare to try blends like cream cheese frosting, butterscotch chips, and peppermint extract rolled in coconut.

Making the "truffles":
Warm chips in microwave until they're melted, stirring occasionally. Stir in frosting and the liqueur or extract. Allow the mixture to cool slightly, then evaluate its consistency. If it's slightly firm but still malleable, the "truffles" may be ready for shaping. Otherwise, chill the mixture until it thickens slightly.

Place coating in a pie plate or other shallow dish. Using a spoon or melon baller, scoop the "truffle" mixture into one inch balls. Roll it in your hands to shape the balls if necessary. Drop into coating and roll to coat. Place completed "truffle" in the candy cups or on a sheet of waxed paper. Refrigerate.

Makes approximately four dozen "truffles".

Recipe variations:
Cow pies - scoop up the warm "truffle" mixture in a spoon and hurl it at a sheet of waxed paper. Refrigerate afterwards.

Impromptu chocolate "ganache" - if semisweet chocolate chips are used, they do a great deal to elevate the quality of canned chocolate frosting. Simply make the "truffle" mix as specified above, then spread it over cake while still warm.