Chocolate Recipes:
Truffle & Fudge Recipes
Chocolate Fudge
This should definitely only be done by children under the supervision of an adult because high temperatures are involved.
Ingredients:
2 cups sugar
1 cup whipping cream
2 ounces butter
3 tbsp. water
1/2 cup milk
8 ounces semi-sweet chocolate
Preparation:
Put the sugar, cream, butter, water and milk into a heavy pan and place over a low heat. Stir until the sugar is completely dissolved.
Break the chocolate into small pieces and put into the sugar mixture, still on the low heat and stir until it dissolves. Once dissolved, turn up the heat and bring the mixture to the boil. It should now boil, with an occasional stir, until it reaches 240°F (114 deg C), the soft ball stage. (When a teaspoonful is dropped into a saucer of cold water, it forms a soft ball)
Remove from the heat and beat the mixture with a wooden spoon (best done by an adult) until it thickens. Pour the mixture into an 8 inch square cake pan greased with butter. Leave to set.
Cut into small squares.
Chocolate Truffles
Ingredients:
3 ounces chocolate
3 tbsp. butter
2 ounces powdered sugar
2 tbsp. fresh cream
Preparation:
Put cream, butter and grated chocolate into a pan. The chocolate need not be grated fine. The cream can be replaced by skimming the top off raw milk poured into a wide basin and allowed to settle. Melt butter, chocolate, and cream in a double boiler, stirring to mix well.
When melted, remove the double boiler from the fire, leaving the hot water in the bottom pan to keep it warm. Sift the powdered sugar in slowly, so that it will not form lumps, stirring constantly.
Let stand 24 hr. in a cool place. (In winter, 12 hr. in a cold room will do.) At the end of this time, cut a piece of this chocolate about the size of a small nut, using a knife or spoon.
Roll it into a ball in the palm of the hand until the outside of the bonbon begins to melt a little. Then roll it in grated or granulated chocolate, which will stick to it perfectly.
Let stand 2 hr. before serving, but in a place that is not too cold, because these truffles are better when they are a little soft. Instead of rolling them into balls, you can also shape them to look more like truffles.
Elegant Chocolate Truffles
Ingredients:
1-2/3 cup heavy cream
7 tbsp. unsalted butter
1 lb. good quality semisweet chocolate
Flavoring Variations:
Plain
1 tbsp. vanilla Extract
Nuts
1 tbsp. vanilla Extract
1/2 cup toasted pecans, chopped coarsely
Espresso
1 tsp. vanilla extract
1 1/4 tsp. powdered instant espresso or coffee
Liqueur
2 tbsp. (choose one - Grand Marnier, Irish cream, almond, hazelnut, raspberry, etc.)
Coating Variations:
Cocoa powder
Finely chopped nuts
Powdered Sugar
Directions:
1. Melt butter and cream together in a saucepan over medium heat, stirring continuously. Turn up the heat just until the cream comes to a boil.
2. Remove from heat immediately and stir in the chocolate (broken into pieces), until completely melted. Continue stirring until the mixture thickens and begins to cool. Stir in choice of flavoring. Cover and place in the refrigerator for three hours, stirring 3 or 4 times as it hardens.
3. To make the truffles, shape chocolate into 1 ½ balls and coat with choice of topping. Do this by covering a flat surface thickly with topping and coating your hands as well. Roll the truffles in the topping until they are coated completely.
4. Refrigerate for 1 - 2 hours, until the candy is firm. Keep covered and stored in the refrigerator until you are ready to serve, give, or eat!
White Chocolate Truffles
Ingredients:
6-1ounce squares white chocolate
2 cups pecans
1 cup finely ground vanilla wafer crumbs
1/3 cup Grand Marnier or orange liqueur
Finely grated peel of 1 orange
Powdered sugar
Preparation:
Melt chocolate in microwave or in top of a double boiler. Grind pecans in a food processor. Stir into melted chocolate. Add 1 cup crumbs, liqueur and peel. Mix well.
Shape into 1-inch balls. Roll in powdered sugar. Store, tightly covered, in the refrigerator for at least 1 week before serving, so flavors blend.
Truffles will keep well in the refrigerator for up to 3 weeks.
Amaretto Truffles
Yield: 12 truffles
Ingredients:
6 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon Amaretto
4 ounces milk chocolate
Unsweetened cocoa
Preparation:
Place chocolate in stainless steel bowl. Combine the cream and butter in saucepan. Bring to a boil. Pour over chocolate. Add Amaretto and stir until smooth. Chill in the refrigerator for 1 to 2 hours or until set.
Shape the chilled mixture into 1-inch balls, rolling with the palms of your hands, and set aside on waxed paper. Chill for 1 hour. Melt milk chocolate. Dip the chocolate balls into milk chocolate and, immediately, roll each in cocoa. Refrigerate for 2 to 3 hours or until chocolate hardens. Store in an airtight container. Use waxed paper, if necessary, to separate layers
Snickers Fudge
Yield: Approx. 8 dozen pieces
Ingredients:
Bottom Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Filling:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow cream
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
Caramel Layer:
14 oz pkg. caramels
1/4 cup whipping cream
Icing:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Preparation:
Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13x9x2 inch pan. Refrigerate until set.
For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.
Carmel Layer:
Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.
Icing:
In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.
Kahlua Cream Fudge
Yield: About 2-3/4 lbs.
Ingredients:
1 1/3 cups granulated sugar
1 (7 oz.) jar marshmallow cream
2/3 cup evaporated milk
1/4 cup butter
1/4 cup Kahlua
1/4 tsp. salt
2 cups semi-sweet chocolate pieces
1 cup milk chocolate pieces
2/3 cup chopped nuts
1 tsp. vanilla
Preparation:
Line an 8-inch square baking pan with tin foil.
In 2-quart saucepan, combine the sugar, marshmallow cream, milk, butter, Kahlua and salt. Bring to a hard boil, stirring constantly for a full 5 minutes.
Remove from heat and add all the chocolate. Stir until melted.
Add the nuts and vanilla. Turn into the prepared pan. Refrigerate until firm. To serve, cut in squares.
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