Chocolate Marzipan Truffles
Yields 1 1/2 pounds.
12 ounces semisweet chocolate, chopped
1 pound marzipan
1/2 cup hazelnuts, finely ground
1 tablespoon amaretto
1/4 cup cocoa (for coating)
Melt chocolate, and remove from heat.
Crumble marzipan into a large bowl. Beat in the melted chocolate to form a smooth paste. Blend in the hazelnuts and amaretto. Cover and refrigerate for 30 minutes, or until thick but not firm.
Using a teaspoon, scoop up the mixture and roll it into 1-inch balls. Roll each truffle in cocoa powder until well coated. Chill for 1 hour or until firm before serving.
1 (12 ounce) package semisweet chocolate chips
1 cup applesauce
1 teaspoon almond extract
5 cups confectioners’ sugar
2/3 cup drained, chopped maraschino cherries
1 cup chopped walnuts
1 (3 1/2 ounce) can angel flake coconut
Combine semisweet chocolate chips, applesauce and almond extract in a heavy saucepan. Stir over low heat until the chocolate is melted and blended with applesauce.
Stir in the sugar, maraschino cherries and walnuts. Chill for about an hour or until firm.
Shape into 1 1/2-inch balls and roll in coconut.
Makes about 60
Coconut Bon Bons
1 cup warm corn syrup
2 1/2 cups desiccated coconut
Heat corn syrup and mix with coconut. Let stand 1 hour or until coconut has soaked up syrup. Roll into balls, and dip into chocolate.
Double Chocolate Cherry Bourbon Balls
1 (6 ounce) package semisweet chocolate chips
3 tablespoons corn syrup
1/2 cup bourbon (ginger ale can be substituted for bourbon)
1 cup finely chopped nuts
1 (8 1/2 ounce) package chocolate wafers, crushed (2 1/4 cups)
1/2 cup confectioners’ sugar
1/4 cup finely chopped candied red cherries
In top of double boiler or bowl. Set over hot (not boiling) water, melt chocolate. Remove from heat; stir in corn syrup and bourbon. In large bowl mix well wafer crumbs, nuts, confectioners’ sugar, and cherries. Add chocolate mixture; stir until blended. Let stand 30 minutes. Shape in 1-inch balls; roll in granulated sugar.
Calories per cookie made with walnuts: 67
Best served after storing for several days.
Marshmallow Krispies Balls
1 package caramel candies
5 ounces sweetened condensed milk
1/2 cup (1 stick) butter
Melt together caramels condensed milk and butter. Using a fork, dip marshmallows into caramel mixture. Roll in Rice Krispies. Place on wax paper to cool.
Raspberry-Almond Fudge Balls
8 ounces cream cheese, softened
6 ounces chocolate chips, melted
3/4 cup vanilla wafer crumbs
1/4 cup seedless raspberry preserves
1/3 cup almonds, finely chopped
Combine cream cheese and chocolate. Mix until well blended. Stir in crumbs and preserves. Shape into 1-inch balls and roll in chopped almonds. Chill several hours.
Makes 30 balls.
Chocolate Rum Balls
12 ounces semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 tablespoon rum flavoring
1/2 cup cocoa powder
In a large 3-quart saucepan, mix the chocolate chips and the sweetened condensed milk. Cook over low heat until the chocolate chips melt. Stir frequently. Add the rum flavoring. Stir to blend the flavors. Cover pot; let cool. Chill in refrigerator for several hours until the mix is firm.
Shape into small balls, using a teaspoon as a measure. Roll the balls in the cocoa until coated.
3/4 cup whipping cream
1/2 pound milk chocolate
1 pound dark chocolate
3 tablespoons butter
2 tablespoons Guinness Stout
Melt butter and cooking chocolate over hot water. Add cream and whisk until mixed well. Remove from heat and stir in Stout. Chill until firm.
Melt dark chocolate over hot water, stirring until smooth. Remove from heat.
With chilled chocolate and stout mixture, make 1-inch balls with a spoon and by rolling between your cocoa-dusted hands.
Dip balls in warm dark chocolate until coated. Place in a plate of cocoa power, roll to coat and refrigerate until very firm. Store in layers in an airtight container, placing a piece of parchment paper between the layers. Store truffles in the refrigerator.
Champagne Cocoa Truffles
3/4 cup unsalted butter
3/4 cup Hershey’s cocoa
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
2 to 3 tablespoons champagne
Cocoa or confectioners’ sugar
In a heavy medium saucepan over low heat, melt butter. Add cocoa and stir until smooth. Blend in sweetened condensed milk; stir constantly until mix is thick, smooth and glossy, about 4 minutes.
Remove from heat and stir in vanilla extract. Pour mix into a medium bowl and let cool to room temperature. Stir in champagne, cover and refrigerate until firm, 4 to 5 hours.
Take a small amount of mix at a time and form into 1 1/4 inch balls. Roll in cocoa or confectioners’ sugar. Place balls on wax paper-lined cookie sheet and refrigerate until firm, 1 to 2 hours. Store covered in refrigerator.
Makes 2 1/2 dozen candies.
Peanut Butter Balls
3 cups Rice Krispies cereal
2 cups confectioners’ sugar
1 (18 ounce) jar chunky peanut butter
1/2 cup (1 stick) margarine, melted
3 cups semisweet chocolate chips
1 (1- to 2-inch) square paraffin
Combine Rice Krispies, confectioners’ sugar, peanut butter and margarine in a large bowl. Mix well with hands and shape into 1/2- to 1-inch balls and chill 1 hour.
While the balls are chilling, melt chocolate chips and paraffin in a double boiler. Using a fork and spoon, dip balls in chocolate mixture. Place on wax paper and chill.
These can be made well in advance and frozen.