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Truffles

12 ounces semisweet chocolate, coarsely chopped,
    or 12 ounces semisweet chocolate chips
2/3 cup heavy cream
1 tablespoon unsalted butter (at room temperature)
1 tablespoon vanilla extract
1/2 cup unsweetened cocoaPlace chocolate in a medium mixing bowl. Set aside.Warm cream in a small saucepan over low heat. As soon as you start to see bubbles around the edges of the pan, turn off the heat and pour the warm cream over the chopped chocolate. Stir until the chocolate melts and the mixture is completely smooth. Add the butter and stir until it is completely incorporated. Stir in the vanilla extract. Place the mixture in the refrigerator for 1 hour, or until it is firm enough to shape into balls.Scoop out a heaping teaspoonful of the chocolate mixture and roll it into a ball between your palms. Roll the ball in cocoa until it is completely covered. Roll it lightly in your palms again to make sure the cocoa sticks, then re-roll the truffle in cocoa. Repeat with the remaining chocolate mixture. If the mixture gets too soft to hold its shape, place it back in the refrigerator for 10 minutes, until it can be handled easily.Store the truffles in layers, separated by wax paper, in an airtight container in the refrigerator for up to 2 weeks. They are best served at room temperature.Almond Truffles
Add 3 tablespoons almond liqueur (such as amaretto) with the butter. If desired, you may also roll the truffles in 1/2 cup finely chopped almonds instead of cocoa powder, or push a whole toasted almond inside the rounded truffle before rolling it in the cocoa.Irish Truffles
Add 3 tablespoons whiskey with the butter.Orange Truffles
Add 3 tablespoons orange liqueur (such as Grand Marnier) and 1 teaspoon finely grated orange rind with the butter.

Ultimate rum balls
Ultimate Rum Balls2 1/2 cups vanilla wafer crumbs2 tablespoons cocoa3 tablespoons white corn syrup1 cup confectioners` sugar1 cup chopped pecans1/2 cup rumConfectioners` sugarCombine vanilla wafer crumbs, cocoa, corn syrup and the 1 cup confectioners` sugar (Upload by user)

Toasted coconut truffles
Toasted Coconut Truffles4 cups (24 ounces) semisweet chocolate chips8 ounces cream cheese, softened and cubed3/4 cup sweetened condensed milk3 teaspoons vanilla extract2 teaspoons water1 pound white candy coating2 tablespoons flaked coconut, finely chopped and toa (Upload by user)

Chocolate jack daniels truffles
Chocolate Jack Daniels Truffles8 ounces good quality semi sweet chocolate, coarsely chopped 1/2 cup heavy cream 2 tablespoons Jack Daniel�s Old No. 7 Tennessee WhiskeyCocoa powderHeat cream to boiling. Remove from heat. Add chocolate and stir until smooth. Stir in Jack (Upload by user)

White raspberry truffle filling or frosting
White Raspberry Truffle Filling or Frosting6 ounces white chocolate 1/4 cup cold heavy whipping cream1/2 teaspoon raspberry extract (or to taste)Melt chocolate in the top of a double boiler; set aside to cool slightly.In a separate bowl, mix together the whipping cr (Upload by user)

Cherry fudge truffle cups
Cherry Fudge Truffle Cups1 (16 x 12 inch) sheet wax paper1/3 cup Polaner or Smucker`s Black Cherry all fruit spread 2 tablespoons real butter1/2 teaspoon almond extract 1 (6 ounce) bag semisweet chocolate morsels1 1/2 cup vanilla wafer crumbs1/4 cup confectioners` (Upload by user)

Grand marnier truffles
Grand Marnier TrufflesMakes 4 to 6 servings.4 tablespoons melted butter 4 ounces bittersweet chocolate, broken into small pieces 4 ounces milk chocolate, broken into small pieces 4 tablespoons Grand Marnier 4 egg yolks 1 1/4 cups confectioners` sugar 2 teas (Upload by user)

Raspberry truffles
Raspberry Truffles1 tablespoon butter (NO SUBSTITUTES)2 tablespoons whipping cream1 1/3 cups semisweet chocolate chips7 1/2 teaspoons seedless raspberry jam6 ounces white or dark chocolate candy coating2 tablespoons shorteningIn a heavy saucepan, combine butter (Upload by user)

Peppermint truffles
Peppermint TrufflesYield: About 50 one inch truffles1 pound bittersweet chocolate 3/4 cup (1 1/2 sticks) unsalted butter 2/3 cup evaporated milk 2 tablespoons dark rum 1 pound white chocolate 1/2 pound candy canes or peppermint candy, crushedMelt bitters (Upload by user)

Raspberry-almond fudge balls
Raspberry Almond Fudge Balls8 ounces cream cheese, softened 6 ounces chocolate chips, melted 3/4 cup vanilla wafer crumbs 1/4 cup seedless raspberry preserves1/3 cup almonds, finely choppedCombine cream cheese and chocolate. Mix until well blended. Stir in crumbs a (Upload by user)

Chocolate rum balls
Chocolate Rum Balls12 ounces semisweet chocolate chips 1 (14 ounce) can sweetened condensed milk 1 tablespoon rum flavoring 1/2 cup cocoa powderIn a large 3 quart saucepan, mix the chocolate chips and the sweetened condensed milk. Cook over low heat until the chocolate (Upload by user)
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Guinness truffles
Guinness Truffles3/4 cup whipping cream 1/2 pound milk chocolate 1 pound dark chocolate 3 tablespoons butter 2 tablespoons Guinness StoutCocoa powderMelt butter and cooking chocolate over hot water. Add cream and whisk until mixed well. Remove from heat and sti (Upload by user)
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Champagne cocoa truffles
Champagne Cocoa Truffles 3/4 cup unsalted butter3/4 cup Hershey`s cocoa1 (14 ounce) can sweetened condensed milk1 teaspoon vanilla extract2 to 3 tablespoons champagneCocoa or confectioners` sugarIn a heavy medium saucepan over low heat, melt butter. Add cocoa a (Upload by user)
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Chocolate marzipan truffles
Chocolate Marzipan Truffles Yields 1 1/2 pounds.12 ounces semisweet chocolate, chopped1 pound marzipan1/2 cup hazelnuts, finely ground1 tablespoon amaretto1/4 cup cocoa (for coating)Melt chocolate, and remove from heat.Crumble marzipan into a large bo (Upload by user)
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Sassy bonbons
Sassy Bonbons1 (12 ounce) package semisweet chocolate chips1 cup applesauce1 teaspoon almond extract5 cups confectioners` sugar2/3 cup drained, chopped maraschino cherries1 cup chopped walnuts1 (3 1/2 ounce) can angel flake coconutCombine semisweet chocolat (Upload by user)
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Coconut bon bons
Coconut Bon Bons1 cup warm corn syrup2 1/2 cups desiccated coconutMelted chocolateHeat corn syrup and mix with coconut. Let stand 1 hour or until coconut has soaked up syrup. Roll into balls, and dip into chocolate. (Upload by user)
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Double chocolate cherry bourbon balls
Double Chocolate Cherry Bourbon Balls1 (6 ounce) package semisweet chocolate chips3 tablespoons corn syrup1/2 cup bourbon (ginger ale can be substituted for bourbon)1 cup finely chopped nuts1 (8 1/2 ounce) package chocolate wafers, crushed (2 1/4 cups)1/2 cup confecti (Upload by user)
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