Wednesday's Recipe--Chocolate Truffles

I'm looking forward to a get-together with several writer friends on Saturday, and thought I'd share the recipes for my chocolate contribution. These fabulous truffles were a huge hit at a book group meeting this past January. They're fairly simple, but require at least an hour of refrigeration before shaping and another hour after they're done to become firm. Indulge yourself!

Milk Chocolate Truffles

3 ounces cream cheese, softened
2 cups milk chocolate chips
1 teaspoon water
1/2 teaspoon vanilla or almond extract
assorted coatings: ground walnuts or pecans, finely chopped almonds, unsweetened cocoa, graham cracker crumbs, shortbread cookie crumbs, confectioner sugar

Melt chocolate chips in a double boiler. Stir in cream cheese, water, and extract until well blended. Refrigerate at least one hour or until easy to handle.

Shape teaspoonfuls into balls. Roll in your choice of coatings. Place on waxed paper in a container and refrigerate at least one hour before servings.

Makes about 3 dozen. Store in refrigerator.

Chocolate Truffles

1/2 cup heavy cream
3 tablespoons butter
2 tablespoons sugar
1 teaspoon vanilla or almond extract
8 ounces (2 packages) German sweet chocolate squares
assorted coatings: ground walnuts or pecans, finely chopped almonds, unsweetened cocoa, graham cracker crumbs, shortbread cookie crumbs, confectioner sugar

Combine cream, butter, and sugar in a heavy saucepan. Bring to a full rolling boil. Remove from heat. Add extract and chocolate. Stir until chocolate is melted and mixture is smooth. Refrigerate at least one hour or until firm enough to handle.

Shape into 1-inch balls and roll in your choice of coatings. Place on waxed paper in a container and refrigerate at least one hour before servings.

Makes about 2 dozen. Store in refrigerator.

I don't think I have to "enjoy!"

Mellanie Szereto
Romance...With a Kick!