|
Gingerbread
|
|
|
|
|
Chocolate Truffles
3/4 cup (1-1/2 sticks) butter
3/4 cup Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
Cocoa or powdered sugar
Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth. Add sweetened condensed milk; cook and stir constantly until mixture is thick, smooth and glossy, about 4 minutes.
Remove from heat; stir in vanilla. Cover; refrigerate 3 to 4 hours or until firm. Shape into 1-1/4-inch balls; roll in cocoa or powdered sugar. Refrigerate until firm, 1 to 2 hours. Store, covered, in refrigerator. About 2-1/2 dozen candies.
Variations:
Nut Truffles: Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture when adding vanilla. (To toast pecans: Heat oven to 375°F. Spread 3/4 cup pecan halves or pieces in single layer in ungreased shallow baking pan. Bake 5 to 7 minutes, stirring occasionally, about 5 to 7 minutes. Cool before chopping.
Rum Nut Truffles: Decrease vanilla to 1 teaspoon. Stir in 2 to 3 tablespoons rum OR 1 teaspoon rum extract and nuts.
Espresso Truffles: Decrease vanilla to 1 teaspoon. Stir in 1-1/4 teaspoons powdered instant espresso or instant coffee when adding vanilla. Roll balls in cocoa or chopped nuts.
Nut-Coated Truffles: Roll balls in chopped nuts.
 Always Kiss The Cook
|
