Easy Chocolate Truffles Recipe

(Servings: 64)

Ingredients:
8 oz    Semi-sweet chocolate
1/3 c   Milk
1/3 c   Unsalted butter
2 ea    Egg yolks, slightly beaten
1/4 t   Vanilla extract
1 x     Unsweetened cocoa

Instructions:
In saucepan, melt chocolate with milk and butter over low heat, stirring until smooth. Remove from heat. Stir 1/4 cup hot mixture into egg yolks, the whisk yolks into chocolate mixture in saucepan. Add vanilla; beat well. Pour into small bowl; cover and refrigerate until firm. (You can store in refrigerator for up to 2 days at this point.)

Form teaspoonfuls into balls; roll in cocoa and shake off excess.
Makes 1 pound (about 2 dozen). About 75 calories each.

For gift-giving: use a glass jar with lid or candy dish covered with
plastic wrap. Store covered in refrigerator for 3 weeks and in freezer for up to 2 months.

Cognac Truffles

Ingredients:
3 1 oz   square of unsweetened chocolate
1 1/4 c  confectioners' sugar
1/3 c    butter
3        egg yolks (I use the whites to make macaroons or meringue cookies)
1 tsp    vanilla or 2 TBSP of cognac

Instructions:
Melt chocolate.  Combine sugar and butter in bowl.  Cream together.  Add egg yolks, 1 at a time.  Stir in melted chocolate and flavoring.  Chill mixture.  Break off pieces and form into balls.  Roll in coating.
Air-dry 1 hour.  Store in air-tight container in very cool place.  Makes
about fifty truffles.

Suggested coatings:  ground almonds or other nuts, cocoa, more melted chocolate, confectioners' sugar, coconut, chocolate or colored
jimmies.

Note that this uses raw egg yolks.  I find a melon baller to be very
handy in forming the truffles.

Chocolate Anise Truffles

Ingredients:
1/4 cup   Anise liquor
1/2 cup   butter
12 oz.    semi-sweet chocolate
2 cups    pulverized anisette cookies

Instructions:
In a double boiler melt the chocolate, constantly stirring with a wooden
spoon.  When the chocolate has melted, add the butter and slowly stir it into the chocolate as it melts.  Continue to stir for another minute
until it is well mixed and smooth.  Add in the Rum and stir until well
mixed, then sprinkle in the pulverized anisette cookies (a little at a
time, as sometimes it takes less) until the mixture is slightly thickened but still smooth.  You want the mixture to remain as a thick sauce at this point.

When you have thoroughly mixed in the anisettes, rest the top of your
double boiler in a bucket of ice and WHISK the truffle mixture slowly
until it has cooled (about 15 minutes).  Do not stop whicking or the
butter and rum will separate out of the chocolate-anisette.  When the
sauce is completely cooled it should have a soft but solid consistency
which you can then spoon out and form into truffles and coat with
chocolate powder or confectioners sugar.

Babe Ruth Bars

1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts

1 In a large saucepan over medium heat, combine
the peanut butter, corn syrup, brown sugar and
white sugar. Cook stirring occasionally until
smooth. Remove from heat and quickly mix in the
cornflakes, chocolate chips and peanuts until
evenly coated.
2 Press the entire mixture gently into a buttered
9x13 inch baking dish. Allow to cool completely
before cutting into bars.

Caramel Apples w/ Chocolate

Makes 8 apples
1 piece of Styrofoam
1 apples
8 ice cream sticks
12 packages (14 oz each) creamy caramels
2 tbs. water
3/4 cup pistachios, chopped
8 foil cupcake liners
3 ounces semisweet chocolate
Place Styrofoam on a flat surface. Lightly coat
baking sheet with cooking spray. Remove stems
from apples. Insert wooden stick into stem of
each apple. Place caramels in saucepan. Add the
water, heat stirring until caramels are melted.
Working quickly with one apple at a time, and
keeping caramel over low heat, dip the apple into
the caramel, turning to coat the apple, remove
the apple from the caramel and gently shake. Pat
pistachios onto top of apple, place on prepared
sheet. Refrigerate until caramel is cool. Heat
chocolate in top of double boiler, until melted.
Drizzle chocolate over apples. Press apples
sticks into Styrofoam. Refrigerate until the
chocolate hardens. Remove from Styrofoam to foil
cupcake liners

Chocolate Cake In A Jar

1 stick plus 3 T. butter or margarine
3 c. white sugar
4 eggs
1 T. vanilla
2 c. applesauce, unsweetened
3 c. white flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt

Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind
that have no shoulders) in hot, soapy water. Rinse well, dry and let
them come to room temperature. Grease insides of jar well with
butter.

Beat together butter, and half of sugar until fluffy. Add eggs and
remaining sugar, vanilla and applesauce.

Sift dry ingredients together, and add to the applesauce mixture a
little at a time. Beat well after each addition.

Pour 1 c. of batter into each jar, and carefully remove any batter
from the rims.

Place jars in a preheated 325 oven, and bake for 40 mins.

While cakes are baking, bring a saucepan of water to a boil, and
carefully add jar lids. Remove pan from heat, and keep lids hot until
ready to use.

When the cakes have finished baking, remove jars from oven. Make sure
jar rims are clean. (If they're not, jars will not seal correctly)

Place lids on jars, and screw rings on tightly.

Jars will seal as they cool.

Cakes will slide right out when ready to serve.

Eat within 1 month.