at and pour over the chocolate, which has been broken up
cook and stir semisweet chocolate over very low heat until
For ganache, break chocolate into small pieces in
move from heat.
Add chocolate, liqueur and rind.
hicken.
Chill in refrigerator for several hours or overnight.
For the basic truffle mixture, break the chocolate into squares and place it
b. scoop is ideal), mold chocolate into balls, 1 level Tb
icrowave safe bowl, melt the chocolate chips slowly. About 30 seconds
Make the truffles:.
Heat heavy cream, butter
n medium heat, stirring regularly for 2 minutes, until they start
Take 125g of the chocolate and grate it finely (Use
for the chocolate chip scones:
Preheat oven
olour, allow them to dry for at least 4 hours.
Bring cream and sugar to a scald.
Stir in butter.
Stir in chocolate.
Stir in liquor.
Refrigerate slightly, bring to room temperature, whip if desired to create a lighter truffle filling or leave as is for a chewy version.
Pipe or scoop out into a 1 inch ball.
Refrigerate for at least 1 hour, then serve.
Options: Roll finished, refrigerated chocolate truffles in melted coating chocolate, ground nuts of your choice or in cocoa powder.
Beat cream cheese in large bowl until smooth.
Gradually add sugar until well blended.
Add melted chocolate and vanilla.
Mix well.
Refrigerate 1 hour.
Beat the cream cheese until smooth. Gradually add sugar, beating until well blended.
Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour. Shape into 1-inch balls.
Roll in walnuts, cocoa or coconut. Store in refrigerator.
Beat cream cheese; add sugar and beat well.
Add melted chocolate and vanilla.
Refrigerate.
Shape into 1-inch balls. Roll in walnuts, cocoa or coconut.
Makes 5 dozen.
Keep refrigerated.
Beat cream cheese until smooth.
Gradually add sugar, beating until well blended.
Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour.
Shape into 1 inch balls.
Roll in walnuts, cocoa or coconut and place in muffin liners.
Store in refrigerator.
Beat cream cheese until smooth.
Gradually add sugar, beating until well blended.
Add melted chocolate chips and vanilla; mix well.
Refrigerate approximately 1 hour.
Beat cream cheese until smooth.
Gradually add sugar, beating until well blended.
Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour.
Shape into 1-inch balls.
Roll in walnuts, cocoa or coconut.
Store in refrigerator.