Chocolate Orange Truffles Recipe

"Use orange liqueur or orange juice to flavor these dipped truffles. This is a very easy recipe, requiring no candy thermometer and no sensitive tempering of the chocolate."  Original recipe yield: 2 dozen.

INGREDIENTS:

1/4 cup unsalted butter
3 tablespoons heavy cream
4 (1 ounce) squares semisweet chocolate, chopped
2 tablespoons orange liqueur
1 teaspoon grated orange zest
4 (1 ounce) squares semisweet chocolate, chopped
1 tablespoon vegetable oil

DIRECTIONS:

In a medium saucepan over medium-high heat, combine butter and cream. Bring to a boil, and remove from heat. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until smooth. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm, about 2 hours.

Line a baking sheet with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking sheet. Chill until firm, about 30 minutes.
In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate with the oil, stirring until smooth. Cool to lukewarm.

Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into the pan before transferring back onto baking sheet. Chill until set.

Chocolate Peanut Butter Cups

"A simple but decadent confection that quells the urge to dip your chocolate bar in the peanut butter."  Original recipe yield: 12 servings.

INGREDIENTS:

1 (11.5 ounce) package milk chocolate chips, divided
1 cup peanut butter
1/4 teaspoon salt
1/2 cup confectioners' sugar

DIRECTIONS:

Trim 12 paper muffin cup liners to half of their height.
Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

Chocolate Peppermint Wafers

"A festive candy treat, these chocolate peppermint wafers are great for parties or just to have around."  Original recipe yield: 3 dozen.

INGREDIENTS:

3 (2 ounce) bars Premier White Baking Chocolate, broken into pieces
12 peppermint hard candies, crushed
1 cup Semi-Sweet Chocolate Morsels
1 tablespoon shortening

DIRECTIONS:

LINE 8-inch-square baking pan with foil.
MICROWAVE baking bars in medium, microwave-safe bowl on MEDIUM-HIGH (70 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in candy. Thinly spread into prepared baking pan. Refrigerate for 10 minutes or until firm.
REMOVE foil from candy; break into bite-size pieces.
LINE baking sheets with waxed paper.
MICROWAVE morsels and vegetable shortening in small, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
DIP candy pieces 3/4 of the way into melted chocolate; shake off excess. Place on prepared baking sheets. Refrigerate until ready to serve.

NOTE: To crush candies, place in heavy-duty resealable plastic food storage bag; close. Crush with rolling pin or mallet.