iping bag.
Once the truffles are dry, carefully transfer to
You do this so the truffles will be easier to roll
yrup both included.
For Christmas, I divided the chocolate in
Melt condensed milk, chocolate chips, and butterscotch chips in a saucepan over medium-low heat. Stir frequently until smooth, about 4 minutes. Remove from heat; add almond extract, stirring until well mixed. Let cool in pan until no longer hot, 5 to 10 minutes. Refrigerate until set, about 1 hour.
Fill a small bowl with confectioners' sugar.
Remove chocolate mixture from the refrigerator and roll into quarter-size balls. Drop truffles gently into the bowl of sugar and roll until well coated.
Put the gelatin in cold water for around 10 minutes.
Whisk the yolks and the sugar until creamy.
Desolve the gelatin in a bain de Marie.
Add the Amarula and add the liquid slowly to the eggs.
Fold in whipped cream.
Decorate with chopped up chocolate and/or truffles.
Cool for 4 hours or more.
t all chocolatey!
Plain Truffles:
For these, you
tir until well mixed.
Recipe says chill so you can
Make the truffles:.
Heat heavy cream, butter
Very quickly, thinly slice the truffles over the pasta, reserving some
Choose 2 colors of sugar-free gelatin (for example, red and green for Christmas).
Dissolve large box of gelatin in 2 cups boiling water.
Add cold water.
Pour half of this into each of two molds or all in a 9 x 13-inch glass dish.
Let stand until firm. Spread on Pineapple Cheat Cake Layer (recipe follows) and top with layer of second color gelatin (mixed as previously stated).
Serves 15.
aintain it.
Remove the truffles from the refrigerator and shape
boil truffles in water till tender, about
or the hazelnut ice cream truffles: Replace liqueur with 1 tbsp
nd then into the cake truffles.
Let set 10 minutes
Thinly slice the truffles.
In a small frying pan, warm 4 tblsps of the olive oil over low heat, then add the sliced truffles and the pepper.
Cook gently for a few minutes, watching carefully so that truffles don't brown.
Don't let the mixture get too hot.
Remove from the heat, let cool a little, and mix with remaining olive oil.
Pour into a clean and dry 1-cup bottle and let stand 3-5 days, shaking from time to time.
Store in a cool, dark place.
This oil will keep for 6 months to a year.
reeze.
Prior to removing Truffles from freezer, mix cocoa and
ith gold dust, if using. Truffles will keep for 2 weeks
The assembled cake is 9 x 26 inches long.
Preheat oven to 375\u00b0.
Combine in a large bowl the cake mixes, eggs, butter and orange juice.
Mix at medium speed for 4 minutes.
Stir in grated peel and pour into prepared pans.
Bake for 35 to 40 minutes. Cool 15 minutes, then remove from pans.
Place completely cooled cakes upside-down and end to end.
Spread 2 cans frosting on top and sides.
Draw a Christmas tree shape and border in the frosting.
Melt chips and butter in microwave oven.
Add the condensed milk and almond liqueur and stir to combine.
Refrigerate till solid.
Scoop or slice pieces
Rolling into a size of a large marble.
Set aside.
In a food processor pulse almond till fine add cocoa and pulse to just mix.
Place in a storage bag.
Add a couple truffles at a time and shake. remove and reshape place into cute little candy cups.
Serve a room temperature.
ntil smooth.
Drop frozen truffles one at a time, into