Quick and Easy Chocolate Truffles

RE: Quick and Easy Chocolate Truffles Post by Trudy Powell (55) | (11/11/2005) Contact I am an Independent WATKINS Associate, and we have a great recipe for Chocolate Truffles: 6 oz. semi-sweet chocolate 4 oz. cream cheese 1-1/2 cups powdered sugar 1/2 tsp WATKINS Double-Strength Vanilla 1 tsp. WATKINS Extract of choice (lots of choices) WATKINS Baking Cocoa, powdered sugar, chocolate, nuts, etc. for decoration Melt chocolate in microwave on high for 60 seconds. Stir and continue cooking on high for another 30 seconds or until completely melted. Beat cream cheese until smooth. Add powdered sugar and continue beating until well-blended. Stir in chocolate, vanilla and extracts. Refrigerate for 2 hours or until firm. Shape into 1-inch balls. Roll in cocoa, sugar, nuts, etc. or dip in melted chocolate. Store in refrigerator. Makes approximately 3 dozen truffles. Try this: Use white chocolate in place of the semi-sweet and follow same directions or use white chocolate for dipping. Hope this helps! I'd be happy to send you a catalog if you'd like to look at one. Trudy Powell Independent Watkins Assoc.#357561 trudypowell@sbcglobal.net (request a catalog) http://www.WatkinsOnline.com http://www.mo3bk.com RE: Quick and Easy Chocolate Truffles Post By christi (Guest Post) (11/10/2005) I went to www.allrecipes.com and found this for you. Hope this helps. Easy Chocolate Truffles One basic recipe with a variety of liqueurs and coatings to choose from. Makes 4 dozen balls (48 servings). Printed from Allrecipes, Submitted by USA WEEKEND columnist Pam Anderson -------------------------------------------------------------------------------- 8 ounces good-quality semi- or bittersweet chocolate, coarsely chopped 4 ounces unsweetened chocolate 8 tablespoons unsalted butter 1 (14 ounce) can sweetened condensed milk Your choice of flavoring (see below) Your choice of coating (see below) Directions 1 Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth. 2 Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours. 3 Using a tablespoon (a spring-action 1 Tb. scoop is ideal), mold chocolate into balls, 1 level Tb. at a time, and place on a cookie sheet lined with greased parchment paper. 4 Place desired coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. If necessary, roll truffles by hand to make round. Return to parchment. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.) Before serving, let stand at room temperature to soften slightly. Flavoring options: Orange: 6 Tbs. orange-flavored liqueur, such as Grand Marnier, and 1/2 tsp. finely grated orange zest Coffee: 6 Tbs. coffee-flavored liqueur, such as Kahluah and 1 tsp. instant coffee Raspberry: 6 Tbs. raspberry liqueur, such as Chambord Coating options: 1 cup of minced sweetened, flaked coconut 1 cup of minced roasted pistachios ALL RIGHTS RESERVED Copyright © 2005 www.allrecipes.com 1 cup of minced toasted walnuts 1 cup of sifted unsweetened cocoa 1 cup of sprinkles This recipe was originally featured in the USA WEEKEND article Easy Open House on December 12, 2004. Find the Perfect Recipe from Pam Anderson. Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.