ISO: ISO Cyn in Upstate NY I got this Truffle recipe from a friend of my sons who (m)

[misplaced-in-az]

was a chef and also going to culinary school. I will also post his variations.

BRADLEY'S TRUFFLES

1/3 cup heavy cream

6 ozs. good quality bittersweet chocolate

chopped into small pieces.

2 Tbls. unsalted butter. room temp.

1/4 cup unsweetened cocoa

Heat cream to just boiling over med. heat

Whisk in chocolate and butter until smooth.

Pour into shallow bowl. Press plastic wrap directly over chocolate and refrigerate 3 hours.

Scoop onto 24 rounded teaspoons, place on waxed paper. Roll into ball, dredge in cocoa.

Refrigerate 1 week in air tight container or 1 month in freezer. Makes 2 dozen

VARIATIONS:

AMERETTO ALMOND: Toast 45 whole almonds. Reserve 24. Chop the rest finely. Stir 2 Tbls. Ameretto into chocolate mix. Mold truffles around saved almonds. Roll in cocoa and finely chopped almonds.

CAPPUCCINO: Mix 1 Tbls. boiling water, 1 tsp. cinnamon, and 2 tsp. instant coffee, to a smooth paste.Stir into chocolate mixture. dredge in 3 Tbls. sugar that is mixed with 1 1/2 tsp. cinnamon.

SWEET ORANGE: Make candied orange rind. Chop and add to chocolate mixture to taste. Add 2 Tbls. orange flavor liqueur. Dust with confectioners sugar.

COFFEE PECAN: Toast and chop 1 cup (4ozs) pecans. Use only 1 Tbls. butter. Stir pecans and 2 Tbls. coffee liqueur into chocolate. Mix sugar and instant coffee powder and dredge truffles in this mix.

I hope this will help you. I'm sure you can make and give these soon after they are made, with no problem.

 

[cynupstateny]

Thanks, Mis- I especially like the variations! Will make this week.

 

[misplaced-in-az]

Cyn, Here is another variation I found this morning. (m)

STRAWBERRY FUDGE TRUFFLES

6 oz. pkg. semisweet chocolate morsels
1/2 cup almonds, toasted and finely chopped
8 oz. cream cheese(at room temp.)
3/4 cup vanilla wafer crumbs (approx. 20 wafers)
1/4 cup strawberry preserves

In a small saucepan, melt chocolate over low heat. Put almonds in a small bowl. In a medium mixing bowl, beat the cream cheese until smooth and creamy. Add melted chocolate, beating well until smooth. Stir in vanilla wafer crumbs and preserves, mixing well. Cover and chill mixture for 1 hour. Remove from fridge and shape into 1" balls. Roll each truffle in the almonds; chill until serving time. Makes 48 truffles.

Thought you might like to try this one also.
I have not tried this myself, as yet.

 

[cynupstateny]

These sound interesting, too. Thanks for your help!