Gourmet Chocolate Excellence
Volume 1: Confections
By
Cocoa Billionairious
©2011 All Rights Reserved
TABLE OF CONTENTS
TRUFFLES
*Chocolate Truffles...................................................................................................................................4
*Chocolate Covered Truffles.................................................................................................................5
*Mocha Truffles.........................................................................................................................................6
*Peanut Butter And Chocolate Truffles.............................................................................................7
*White Chocolate Truffles.....................................................................................................................8
*Strawberry Truffles................................................................................................................................9
*Hazelnut Or Almond Truffles..........................................................................................................10
*Grand Marnier Truffles......................................................................................................................11
*Luscious Chocolate Truffles..............................................................................................................12
*Cookies And Cream Truffles.............................................................................................................13
*White Chocolate Apricot Hazelnut Truffles...............................................................................14
*Easy Truffles...........................................................................................................................................15
*Cognac Truffles.....................................................................................................................................16
*Chocolate Anise Truffles....................................................................................................................17
*Bailey's Irish Cream Truffles............................................................................................................18
*Creamy Chocolate Truffles...............................................................................................................19
*Dark Chocolate Truffles....................................................................................................................20
*Marshmallow Truffles........................................................................................................................21
*So Easy Chocolate Truffles................................................................................................................22
*Irish Cream Truffles............................................................................................................................23
*Rich Chocolate Pumpkin Truffles..................................................................................................24
*White Russian Truffles......................................................................................................................25
*White Chocolate Mint Truffles......................................................................................................26
*White Chocolate Truffles.................................................................................................................27
BALLS
*Chocolate Honey Balls For Passover..........................................................................................28
*Rum Balls.............................................................................................................................................29
*Mini Chocolate Chip Cheesecake Ball......................................................................................30
*Coconut Fudge Balls........................................................................................................................31
*Fudge Rum Balls................................................................................................................................32
*Carob Candy Balls............................................................................................................................33
*Chocolate Balls..................................................................................................................................34
*Chocolate Bourbon Balls...............................................................................................................35
*Chocolate Cream Hazelnut Balls................................................................................................36
*Chocolate Mint Dessert Balls.......................................................................................................37
*Chocolate Pecan Rum Balls..........................................................................................................38
*Chocolate Walnut Rum Balls......................................................................................................39
*Dietetic Cream Cheese Balls........................................................................................................40
*Swedish Balls.....................................................................................................................................41
*Double Chocolate Cherry Bourbon Balls................................................................................42
*Bourbon Ball Candy.........................................................................................................................43
*Sweet and Peanutty Chocolate Balls..........................................................................................44
*Walnut Chocolate Rum Balls.......................................................................................................45
*Chocolate Almond Morsels...........................................................................................................46
BON BONS
*Peanut Butter Bon Bons.................................................................................................................47
*Cappuccino Bon Bons....................................................................................................................48
*Chocolate Filled Bon Bons............................................................................................................49
BRITTLE
*Chocolate Brittle...............................................................................................................................50
*Chocolate Candy Cookie Brittle..................................................................................................51
*Chocolate Nut Brittle.......................................................................................................................52
BARK AND ROLLS
*Chewy Chocolate Rolls...................................................................................................................53
*Chocolate Marble Bark...................................................................................................................54
*Dietetic Bark Candy.........................................................................................................................55
CLUSTERS, HAYSTACKS AND CRUNCH
*Peanut Raisin and Chocolate Clusters........................................................................................56
*Chocolate Butterscotch Haystacks...............................................................................................57
*Chocolate Crunch Candy................................................................................................................58
*Alternative Substitutions........................................................................................................................59
*Information..........................................................................................................................................60
TRUFFLES:
Chocolate Truffles
½ Cup Unsalted Butter
2 1/3 Cups Confectioners Sugar
½ Cup Cocoa
1 ½ Teaspoons Vanilla Extract
¼ Cup Heavy or Whipping Cream
Pecans, Walnuts, Whole Almonds or After Dinner Mints
Coconut, Crushed Nuts and Confectioners Sugar
In a large mixing bowl, cream the butter gradually adding the cream and vanilla. In another
bowl, combine the confectioners sugar, and cocoa alternately adding this mixture to the
cream until all is well blended. Choose a nut or mint as a center. Then, take mixture and
shape into 1 inch balls. Dip each ball with nuts, coconut or confectioners sugar. Chill the
truffles until firm. Serve and enjoy. Makes 30 Truffles.
Chocolate Covered Truffles
¼ Cup Butter
1 ½ Pounds Real Semi-Sweet Chocolate
¾ Cup Nondairy Coffee Creamer
½ Teaspoons Vanilla, Coconut, or Almond Extract
1 ½ Pounds Real Milk Chocolate For Dipping
1 Cup Finely Chopped Chocolate (70% Cacao), Semi-Sweet
Milk or White Chocolate For Decoration
Use a double boiler to melt the semi-sweet chocolate over a sauce pan filled with hot water.
In another sauce pan, heat the butter, creamer and flavoring using a candy thermometer. Add
the mixture to the melted chocolate and beat until it is creamy smooth. Cool in the
refrigerator until it is set, but easy to work with. Beat mixture until it is fluffy and light and
spread in a 9 inch buttered pan. Melt chocolate in double boiler and dip truffles in and roll in
the topping you choose. Makes 3 dozen truffles.
Mocha Truffles
2 (12 Ounce) Packages Of Semi-Sweet Chocolate Chips
8 Ounces Softened Cream Cheese
3 Tablespoons Instant Coffee Granules
2 Teaspoons Water
1 lb Dark and White Chocolate Confectionery Coating
In a Microwavable bowl, melt the chocolate chips. Add the coffee, cream cheese and water to
the melted chocolate blending it well. Chill the mixture until it is easy to use. Shape into 1
inch balls and line them on a cookie sheet lined with waxed paper. Chill for 1 or 2 hours.
Melt the chocolate confectionery coatings and dip the balls. Drizzle with the white chocolate
and let harden. Makes 5 ½ Dozen.
Peanut Butter And Chocolate Truffles
1 Cup Peanut-Butter Chips
¾ Cup Butter
½ Cup Cocoa
1 Can Sweetened Condense Milk
1 Tablespoon Vanilla Extract
Use a heavy sauce pan to melt the chips and the butter. Combine the cocoa, then the milk
and vanilla to the sauce pan. Stir and let the mixture thicken for 4 minutes. Remove pan from
the heat, and let cool until it is firm enough to work with. Shape into 1 inch balls, coat and
chill covered in the refrigerator. Serve and enjoy. Makes about 3 dozen truffles.
White Chocolate Truffles
8 Ounces Broken White Chocolate
¼ Cup Butter
½ Cup Confectioners Sugar
1 Egg Yolk
1 Teaspoon Almond Extract
1 Cup Chopped, Blanched and Lightly Toasted Almonds
Over low heat melt the chocolate and butter in a double boiler stirring consistently. Remove
the mixture from the heat adding the sugar, yolk and almond. Beat until the mixture is
smooth. Poor the contents into a shallow glass, cover and refrigerate for 1 hour. Shape into 1
inch balls , decorate with the almonds and refrigerate up to 8 hours. Place each ball into
miniature foil cups to serve. Store covered in an airtight container. Makes about 2 dozen.
Strawberry Truffles
5 Ounces White Chocolate
18 Medium Fresh Strawberries
8 Ounces Cream Cheese
4 Cups Confectioners Sugar
1 Teaspoon Grated Fresh Ginger Root
¼ Cup Finely Minced Crystallized Ginger
½ Cup Toasted Coconut
½ Cup Finely Chopped Pistachio Nuts
On top of a double boiler, melt the Chocolate and let it cool. In a bowl, beat the cream cheese,
ginger root and sugar until smooth. Add the melted chocolate to the mixture and mix until
well blended. Chill in the refrigerator for up to an hour or until easy to shape. Use a melon
baller or small spoon to scrape out the center of each strawberry half way down and pat dry.
Insert a crystallized ginger into each strawberry. Shape the melted chocolate around each
strawberry. Coat one end with the coconut and the other with the nuts. Place each truffle in
candy cups and chill until ready to serve. *Makes about 18 truffles.
Hazelnut Or Almond Truffles
3 Ounces Bittersweet Chocolate
3 Ounces Milk Chocolate
7 Tablespoons Butter
2/3 Cup Toasted Hazelnuts or Almonds
1 Tablespoon Amaretto For Almonds or Frangelico For Hazelnuts
4 Egg Yolks
2/3 Cup Confectioners Sugar
½ Teaspoon Vanilla Extract
1 ½ Teaspoons Almond Extract
Toasted Coconut, Crushed Oreo's, Chopped Nuts, Cocoa or
Powdered Chocolate
In a food processor, ground the nuts into a fine consistency. Slowly combine 3 Tbsp of melted
butter into the mixture and set it aside. In a sauce pan, melt the remaining 4 Tbsp of butter
until it is hot and bubbly. Remove the pan from the stove, and add the chocolate stirring until
it is well blended. In a large bowl, beat eggs until it is frothy. Add in the sugar, extracts and
liquor and beat until the mixture is thick. Put nut mixture in a mixer on a slow to medium
speed, beat in the chocolate until it is smooth. Cover with plastic wrap and refrigerate until
firm.
Put coatings in separate bowls:
*Toasted Coconut *Crushed Oreo's *Chopped Nuts *Cocoa *Powdered Chocolate
With a Teaspoon, Scoop out the chocolate and use your fingers to roll it into a ball. Drop each
ball into a coating. Lay each truffle on top of a sheet of waxed paper. Put the Truffles in an air
tight container and store in the refrigerator up to ten days. Makes 30 Truffles.
Grand Marnier Truffles
4 Tablespoons Grand Marnier
4 Ounces Bittersweet Chocolate in pieces
4 Tablespoons Butter
4 Ounces Milk Chocolate in pieces
4 Egg Yolks
1 ¼ Cup Confectioners Sugar
2 Teaspoons Orange Extract
Toasted Coconut, Crushed Oreo's, Chopped Nuts, Powdered
Chocolate
In a Small Sauce Pan, Melt the butter until it is bubbly. Remove the pan from the heat to stir in
the chocolate until it is smooth. In a large bowl, beat the eggs until frothy. Add in the extract,
sugar and the liquor beating the mixture until thick. In the mixer, beat the chocolate in a
slow to medium speed until smooth. Cover with plastic wrap and put in the refrigerator for
up to 30 minutes.
Put coatings in separate bowls:
*Toasted Coconut *Crushed Oreo's *Chopped Nuts *Cocoa *Powdered Chocolate
With a Teaspoon, Scoop out the chocolate and use your fingers to roll it into a ball. Drop each
ball into a coating. Lay each truffle on top of a sheet of waxed paper. Put the Truffles in an air
tight container to store in the refrigerator for 10 days or in freezer for a month. Makes About
30 Truffles.
Luscious Chocolate Truffles
2 Pounds Belgian Chocolate
1 Quart Heavy Cream
¼ Pound Unsalted Butter
1/3 Cup Liqueur Of Choice
Cocoa Powder
Over a double boiler, melt the chocolate and the cream. Whisk in the butter and the liqueur.
Mix until the mixture is cools and thickens. Pour the mixture into quart containers and
refrigerate. Scoop out with a melon baller and roll in cocoa powder. Makes 2 Lbs.
Cookies And Cream Truffles
1 Cup Finely Ground Oreo Cookies
6 Ounces White Chocolate In Pieces
12 Tablespoons Butter
5 Egg Yolks
1 ¼ Cup Confectioners Sugar
1 Teaspoon Vanilla Extract
Toasted Coconut, Crushed Oreo's, Chopped Nuts, Powdered
Chocolate
In a food processor, ground the Oreo Cookies until finely chopped. Gradually add in 6 Tbsp
melted butter processing until blended. In a sauce pan, melt 6 Tbsp of remaining butter until
bubbly and remove it from the heat. Add in the chocolate, and stir until smooth. In a large
bowl, Beat eggs until frothy and add in the sugar and vanilla beating until mixture is thick.
Cover with plastic wrap and put in the refrigerator for up to 30 minutes or until firm.
Put coatings in separate bowls:
*Toasted Coconut *Crushed Oreo's *Chopped Nuts *Cocoa *Powdered Chocolate
With a Teaspoon, Scoop out the chocolate and use your fingers to roll it into a ball. Drop each
ball into a coating. Lay each truffle on top of a sheet of waxed paper. Put the Truffles in an air
tight container to store in the refrigerator for 10 days or in freezer for a month. Makes About
40 Truffles.
White Chocolate Apricot-Hazelnut Truffles
24 Ounces Imported White Chocolate
1 1/4 Cup Of Hazelnuts (A.K.A Filberts)
¼ Cup Finely Chopped Dried Apricots
6 Tablespoons Heavy Cream
On a baking sheet, toast hazelnuts at 350 degrees for 10 minutes or until light brown or dark
skin is cracked. Use terry cloth to rub the skins off the Hazelnuts. In a food processor, chop
the nuts until fine. Microwave 12 oz of the white chocolate and heavy cream in a microwave
safe glass quart sized dish or container on medium heat for 3 to 4 minutes until melted. Add
¾ cup of the nut mixture and and the apricots to the melted chocolate stirring until well
blended. Cover and refrigerate for 1 to 2 hours to firm or until easy to shape. Roll 1 ¼ of
mixture into balls with your clean hands or automatic release ice cream scoop. Place each
truffle on a wax papered cookie sheet and refrigerate for an hour or until firm. Makes 28
truffles*.
Easy Truffles
8 Ounces Semi-Sweet Chocolate
1/3 Cup Milk
1/3 Cup unsalted Butter
2 Egg Yolks Slightly Beaten
¼ Teaspoon Vanilla Extract
Unsweetened Cocoa
In a sauce pan, melt the chocolate, butter and milk on low heat stirring until smooth. Remove
pan from heat and whisk ¼ cup of hot mixture into the eggs. Pour the mixture back into the
sauce pan adding the vanilla extract. Pour into a small bowl, cover and refrigerate until firm.
Use a teaspoon to scoop out chocolate and shape into balls. Roll each truffle in the cocoa
careful to shake off the access. Makes 2 dozen truffles.
* As a gift, use a glass jar with lid and store up in fridge for 3 weeks, or in freezer for up to 2
months.
Cognac Truffles
3 (1 Ounce) Squares of Unsweetened Chocolate
1 ¼ Cup Confectioners Sugar
1/3 Cup Butter
3 Egg Yolks
1 Teaspoon Vanilla or 2 Tablespoons Cognac
Melted Chocolate, Ground Nuts, Ground Almonds, Cocoa,
Confectioners Sugar, Coconut, Chocolate or Colored Jimmies
In a double boiler or microwavable glass dish, melt the chocolate. In a bowl, Cream the sugar
and butter. Add the chocolate and vanilla to the mixture and chill until easy to shape. With a
spoon, scoop out the mixture and roll into balls. Roll the truffles in a coating of choice, store
in an air-tight container in a cool place. Makes about 30 truffles.
Chocolate Anise Truffles
12 Ounces Semi-Sweet Chocolate
2 Cups Pulverized Anisette Cookies
¼ Cup Anise liquor
½ Cup Butter
In a double boiler, melt chocolate stirring with a wooden spoon until smooth. Add the butter
into the chocolate while stirring slowly. Add in the rum to the mixture and sprinkle in the
cookies until mixture is slightly thickened, yet smooth like a sauce. In a bucket of ice, rest the
top of your double boiler and whisk chocolate for 15 minutes until it cools. Keep whisking to
prevent the butter and the rum from separating. When mixture is cooled into a soft and solid
consistency, spoon out and coat with chocolate or confectioners sugar. Makes about 30
truffles.
Bailey's Irish Cream Truffles
12 Ounces Semi-Sweet Chocolate Morsels
¼ Cup Heavy Cream
1 Tablespoon Sweet Butter.
2 Egg Yolks
1 /4 Cup Bailey's Irish Cream
In a double boiler, melt the chocolate and the cream over low heat. Whisk in the yolks one at
a time until mixture thickens. Whisk in the butter and remove from the heat. Refrigerate over
night or until firm. Scoop out mixture with a spoon and form into balls, roll in coating of
your choice. Makes up to 30 truffles.
Creamy Chocolate Truffles
1 2/3 Cup Heavy Cream
16 Ounces Semi-Sweet Chocolate in Pieces
2 Sticks Unsalted Butter
1 Teaspoon Vanilla Flavoring
Cocoa
In a medium Saucepan, melt the butter and the cream bringing it to a boil. Remove from heat
and add the chocolate then let it sit for 5 minutes. Stir the mixture until smooth and add the
vanilla. Cool in the refrigerator. Every 15 minutes whisk the mixture until it thickens. Chill
the chocolate until it firms. With a melon baller or teaspoon, scoop out tablespoon sized
portions to roll into a ball. Place each portion on a waxed sheet sprinkled with cocoa. Place in
the fridge to harden. Roll with your hands into balls and chill again. Roll each truffle in cocoa
powder and coat with favorite toppings. Store in air tight container in fridge. Makes about 3
dozen.
Dark Chocolate Truffles
8 OuncesSemi-Sweet Chocolate Chopped in 1 ¼ Chunks
4 Ounces Unsweetened Chocolate Chopped in 1 ¼ Chunks
2/3 Cup Heavy Cream
2 Tablespoons Unsweetened Cocoa Sifted
2 Tablespoons Confectioners Sugar Sifted
In a 4 quart bowl, place the both the semi sweet and unsweetened chocolate. In a 1 ½ quart
saucepan, over medium temperature heat heavy cream and bring it to a boil. Pour the boiling
cream over the chocolate and let it sit for 5 minutes. Lightly stir the mixture until it smooths
into a ganache. Put the ganache into the refrigerator for 1 hour until firm, but not hard. On a
wax paper lined baking sheet, use a tablespoon of the ganache to make to 24 truffles evenly
spaced. Refrigerate for 15 minutes. When the ganache portions are firm enough, roll them
into 24 balls with the palms of your clean hands. Roll 16 of the truffles in cocoa and the
remaining 8 in confectioners sugar. Store each truffle in a plastic air tight container and
refrigerate. Remove the truffles an hour before serving. Makes 24 truffles.
Marshmallow Truffles
12 Ounces Semi-Sweet Chocolate Chips
10 Ounces Marshmallows
Toasted Shredded Coconut
Decorative Candies
On a cookie sheet, place the marshmallows and freeze for 15 minutes. In a microwave-safe
glass dish, melt the chocolate chips on HIGH for 2 ½ minutes stirring each minute. Using a
fondue fork or skewer, dip each marshmallow into the chocolate until well coated. Roll the
marshmallows in the coconut or candy. Line a cookie sheet with wax paper, and use a spatula
to place each truffle on the cookie sheet. Chill until ready to serve. Makes up to 24 Truffles.
So Easy Chocolate Truffles
1 ½ Packages Semi-Sweet Chocolate (12 Squares)
8 Ounce Package Softened Cream Cheese
3 Cups Confectioners Sugar
1 Tablespoon Coffee Liqueur
1 Tablespoon Orange Liqueur
1 Tablespoon Almond Liqueur
Chopped Nuts, Unsweetened Cocoa, Coconut Flakes, Colored
Sprinkles
In a large glass microwave safe bowl, melt the chocolate on HIGH for 2 minutes, taking time
to stir after one minute. Continue to stir until the chocolate is melted. Using an electric mixer,
beat the cream cheese until it is smooth. Gradually add sugar into the cream cheese until it is
well blended. Add the chocolate to the cheese mixture and blend it well. Divide the mixture
into thirds and put into three different bowls.. Add the coffee liqueur to the first mixture, and
the orange to the second mixture. Add the almond liqueur to the last mixture. Blend each
mixture well. And refrigerate for 3 hours or until firm enough to shape. With a spoon or
melon baller shape the mixtures into tablespoon size balls on a wax paper lined baking sheet.
Roll each individual ball into one of the coatings. Store in the refrigerator. Makes 5 Dozen.
Irish Cream Truffles
12 Ounces Semi-Sweet Chocolate Morsels
¼ Cup Bailey's Irish Cream
¼ Cup Heavy Cream
1 Tablespoon Sweet Butter
2 Egg Yolks
In a double boiler, melt the chocolate, Irish cream and heavy cream over low heat. Whisk in
one egg yolk at a time, then add the butter to the mixture until it becomes thickened. Put the
mixture in the refrigerator to firm over night. Use a spoon to make the firm chocolate into
truffle balls. Roll each truffle in powdered sugar, crushed nuts, sprinkles or cocoa powder. Put
the truffles in an air-tight container and refrigerate until ready to serve. Makes up to 30
truffles.
Rich Chocolate Pumpkin Truffles
6 Ounces Semi-Sweet Chocolate Chips
½ Cup Canned Pumpkin
2 ½ Cups Crushed Vanilla Wafers
1 Cup Toasted Almonds Grounded
½ Cup Powdered Sugar Sifted
1/3 Cup Coffee Liqueur or Apple Juice
¼ Cup Powdered Sugar Sifted
½ Teaspoon Cinnamon
In a bowl, combine the vanilla wafers, ground almonds,1/2 cup of powdered sugar and the
cinnamon together until well blended. Add the coffee liqueur, pumpkin and chocolate chips
to the mixture. With a spoon, scoop out enough of the mixture to make 1 inch balls. On a
wax paper lined cookie sheet, place each ball and chill. Before serving use the ¼ cup of
powdered sugar to coat each truffle. Makes up to 30 Truffles.
White Russian Truffles
1 ¾ Pound Milk Chocolate Divided
1 Cup Whipping Cream
¼ Cup Kahlua
Heat a double boiler up to 120 degrees. Chop one pound of the chocolate finely, and melt on
top of the double boiler. In a 3 quart sauce pan, bring the cream just to a boil. Remove the
cream from the heat, and let it cool to 120 degrees, and add the chocolate. Stir the mixture
until smooth. Scrape the mixture onto a wax paper lined baking sheet and put into the
refrigerator to firm. In a food processor, grate the ¾ pound of chocolate finely. Remove the
chocolate from the refrigerator and with a spoon carve out tablespoon size portions to roll
into balls with your clean hands. Place the balls back on the wax paper lined baking sheet.
Roll the balls carefully into the grated chocolate making sure it sticks to the surface of the
truffles. Refrigerate the truffles over night. Remove the truffles 15 minutes before serving.
Make sure to keep truffles in a cool place for it does not hold together at room temperature.
*Makes up to 30 truffles.
White Chocolate Mint Truffles
½ Pound White Chocolate Cut In Pieces
½ Cup Packed Fresh Mint Leaves (Green and/or White)
¼ Cup Heavy Cream
2 Tablespoons Crème de Menthe
6 Tablespoons Unsalted Butter Cut in Pieces
In large heat proof bowl, melt the chocolate over gently simmering water. Turn off the heat
when the chocolate is almost melted. Stir the chocolate occasionally while letting it sit until it
is completely melted. In a small sauce pan, heat the cream and crème de menthe until almost
at a boil. Steep the mint leaves in the cream until flavorful. Bring the mint cream to a simmer,
and squeeze out as much mint flavor as you can get out of the leaves. Combine the chocolate
to the cream mixture. Let the butter melt around the chocolate mixture and stir the butter
into the mix. Pour the mixture into a shallow pan. You can let it cool and refrigerate it or
freeze until the chocolate is very firm. Fill a small bowl with hot water. Line a baking sheet
with parchment paper. Remove the chocolate from refrigeration. Dip a melon baller into the
bowl of hot water, and shake off any access. Use the melon baller to scoop out a truffles, and
hit a hard surface to release the truffle. Roll the truffles in the palms of your hand to make a
nice balls. Place each truffle on the baking sheet. Wash your hands repeatedly with cold
water, so the chocolate won't stick to your hands. Refrigerate the truffle base if it softens, and
continue until all the truffles are made. You can freeze or refrigerate until you are ready to
serve them. Makes 45 to 50 small truffles.
White Chocolate Truffles
12 Ounces Coarsely Chopped White Chocolate
1 ¼ Cup Confectioners Sugar
1/3 Cup Whipping Cream
2 Tablespoons Orange Liqueur/Liquor
1 Teaspoon Grated Orange Zest
Using a heavy medium sauce pan, melt the chocolate and the cream while stirring constantly.
Whisk in the liquor/liqueur and zest until well blended into the chocolate. Pour the chocolate
into a pie pan lined with parchment paper. Refrigerate for 2 hours until it becomes soft and
fudgy in texture. Using a spoon, scoop out 1 ¼ inch chocolate, and form it into balls using
the palms of your hands. Place each ball on a wax paper. Place the sugar into a bowl, and roll
each truffle in it until well covered. Place each ball in candy cases and place them back on the
wax paper. Carefully lift the wax paper with the truffles, and refrigerate them for 2 to 3 days.
You can also freeze them for up to 3 weeks. Makes about 35 truffles.
BALLS:
Chocolate Honey Balls For Passover
½ Cup Honey
1/3 Cup Sugar
1 ¼ Cup Walnuts Chopped
¼ Cup Matzo Farfel
½ Cup Milk Chocolate Morsels or Semi-Sweet Chocolate Morsels
2 Teaspoon Grated Orange or Lemon Zest
Finely Grated Nuts or Shredded Toasted Coconut
Using a medium sauce pan, heat the sugar and the honey over low heat while stirring
consistently. Add the nuts and the matzo to the mixture until it thickens. Add in the zest to the
mixture, and then the chocolate. Remove the mixture from the heat. Line a baking or cookie
sheet with wax paper, and drop spoon fulls of the mixture onto the sheet. Form into balls
using two spoons. Roll each ball in coconut or nuts and let cool in fridge before serving.
Makes 18 to 24 balls.
Rum Balls
¼ Cup Cocoa
1 ¾ Cup Vanilla Wafer Cookies Crushed
1 Cup Ground Pecans
1 Cup Confectioners Sugar
¼ Cup Light Rum or 1 Tbsp Rum Flavor
3 Tablespoons Light Corn Syrup
1/3 Cup Confectioners Sugar
Combine all the ingredients, except the 1/3 cup of confectioners sugar. Use the palms of your
hands to make 1 inch truffle balls. Roll each ball into the 1/3 cup of confectioners sugar and
serve. Makes 2 ½ dozen.
Mini Chocolate Chip Cheesecake Balls
¾ Cup Mini Semi-Sweet Chocolate Chips
8 Ounce Package Softened Cream Cheese
½ Cup Softened Butter
¾ Cup Confectioners Sugar
¾ Cup Finely Chopped Pecans
2 Tablespoons Brown Sugar
½ Teaspoon Vanilla Extract
Chocolate or Honey Graham Crackers
In a medium sized bowl, beat the cream cheese and the butter until smooth. Add the
confectioners sugar, brown sugar and vanilla until it is well blended. Add the chocolate chips,
cover and chill for 2 hours. Roll the cheese mixture into balls, wrap it in plastic wrap and
chill over night. Roll the balls in the pecans before serving with graham crackers. Makes up
to a dozen.
Coconut Fudge Balls
12 Ounces Semi-Sweet Chocolate Morsels
2 ½ Cup Powdered Sugar
2/3 Cup Evaporated Milk
1 Cup Chopped Nuts
7 Ounces or More Shredded Coconut
Food Coloring
In a microwave safe glass dish, melt the chocolate with the milk for 3 minutes. After
chocolate is melted, stir in the sugar and the nuts. Put the well blended mixture in the
refrigerator to chill for one hour. Using a melon baller or a spoon and your hands, shape the
mixture into tablespoon sized balls. Use food coloring on the coconut. When the coconut is
dry, roll each truffle ball in it. Makes up to 35 balls..
Fudge Rum Balls
1 Package Dunkin Hines Moist Deluxe
Butter Recipe Fudge Cake Mix
1 Cup Finely Chopped Pecans or Walnuts
1/4 Cup Unsweetened Cocoa
2 Cups Sifted Confectioners Sugar
1 Tablespoon Rum Extract
Finely Crushed Pecans and Walnuts
Preheat your oven to 375º as you grease and flour a 13x9x2 Inch Pan for the cake. Prepare
the batter for the cake as written and place into the pan to bake until it is done. Set the cake
aside and let it cool. Once the cake is cool, use your clean hands to crumble the cake into a
large bowl until the the cake is fine in texture. Add the rum, 1 cup of nuts, confectioners
sugar and cocoa to the crumbled cake. Stirring until it is well blended. Shape the mixture into
heaping tablespoon sized balls and roll them in the crushed nuts. Mold these balls firmly to
make sure the nuts stick. Makes 6 dozen truffle balls.
Carob Candy Balls
1 Cup Honey Graham Cracker Crumbs
½ Cup Carob Powder
¼ Cup Dry Milk Powder
¼ Cup Wheat Germ
½ Cup Sesame Seeds
½ Cup Smooth Peanut-Butter
½ Cup Honey
In a medium to large sized bowl, Combine each ingredient, but the graham cracker crumbs.
Stir the mixture until well blended. With a spoon, scoop out the mixture and roll into 1 ½
inch balls with your clean hands. Roll each truffle in the graham crackers crumbs and put
into the refrigerator for one hour before serving. Makes 24 Truffle Balls.
Chocolate Balls
6 Ounce Package Semi-Sweet Chocolate Morsels
1 Box Powdered Sugar
2 Sticks Of Margarine
1 Cup Sweetened Shredded Coconut
½ Cup Chopped Pecans
12 Ounce Jar Crunchy Peanut-Butter
1 Tablespoon Vanilla Extract
½ Cake ParaffinWax (Half of ¼ Pound Size)
1 ½ Cup Graham Cracker Crumbs
In a large microwave safe dish, melt the margarine. Add in the graham cracker crumbs,
pecans, coconut, powdered sugar and the vanilla. Add in the peanut butter and stir the
mixture until well blended. With a spoon or melon baller, roll walnut sized balls and place
them on wax paper. In a double boiler, Melt the chocolate and paraffin together over hot
water. Using 2 teaspoons or a melon baller, dip each ball into the melted chocolate until well
covered. Place each finished truffle back on the wax paper. It will cool quickly. Makes 6
dozen.
Chocolate Bourbon Balls
1 (6 Ounce) Package Milk chocolate Morsels
1 Cup Bourbon
½ Cup Margarine or Butter
4 Cups Powdered Sugar
1 Cup Finely Chopped Nuts
3 Tablespoons Half and Half
In a medium sized bowl, melt the butter in a microwave-safe dish on HIGH for 1 to 2
minutes. Add in the sugar, nuts and bourbon to the melted butter. Put the mixture in the
refrigerator until it is firm. Use a spoon to scoop out 1 inch of mixture, and use clean hands to
shape into balls. Put the balls back into the refrigerator to firm up more. Using a small bowl,
microwave the chocolate and the half and half together on MEDIUM HIGH for 1 to 2 ½
minutes until chocolate is melted. Stir the chocolate once or twice until the mixture is smooth.
Dip a spoon into the chocolate and drizzle over each truffle or dip them into the chocolate.
Chill until ready to serve. Makes up to a Dozen or more truffles.
Chocolate Cream Hazelnut Balls
½ Cup Finely Chopped Hazelnuts
1 Cup Vanilla Wafers Crumbled
1 Cup Powdered Sugar
¼ Cup Cream
2 Tablespoons Cocoa
2 Tablespoons Corn Syrup
½ Teaspoon Vanilla Extract
In a medium sized bowl, combine all ingredients and mix until well blended. Make sure the
mixture is moist in texture. Use a spoon to scoop out a walnut sized portion to roll into a ball.
Roll the truffles in powdered sugar or in the finely chopped nuts. Store the truffles in a
covered container for 2 days. Makes up to a dozen or more.
Chocolate Mint Dessert Balls
9 Ounces Chocolate Chips
24 Ounces Softened Cream Cheese
2 Cups Pecans Finely Chopped
½ Cup Crème de Menthe
1 Teaspoon Ground Cinnamon
Pirouline Chocolate Hazelnut Cookie Wafers
In a microwave-safe dish, melt the chocolate chips and stir until smooth. In a large bowl,
combine the melted chocolate, crème de menthe, cream cheese, and ground cinnamon
stirring until well blended. Chill the mixture in the refrigerator for 1 hour. Divide the
mixture into tablespoon sized portions. Use your clean hands to roll the mixture into a ball.
Roll the balls in the pecans and serve with chocolate cookie wafers. Store the truffles in the
refrigerator. Makes up to a dozen.
Chocolate Pecan Rum Balls
8 ½ Ounce Crushed Chocolate Cookie Wafers
1 Pound Pecans Ground
½ Cup Dark Rum or ½ Tablespoon Rum Flavor
1/3 Cup Honey
Powdered Sugar
In a large bowl, Combine the Chocolate cookies, pecans, rum and honey together until well
blended. Chill the mixture for 20 minutes in the refrigerator. Use a spoon to scoop out
portions to roll into balls. Store the truffles in an air-tight container and refrigerate until
ready to gift or serve. Roll each truffle in the powdered sugar just before serving. Makes 100
Truffles.
Chocolate Walnut Rum Balls
2 Cups Grated German Sweet Chocolate or Bittersweet Chocolate
1 Cup Finely Chopped Walnuts
1 ½ Cups Sifted Powdered Sugar
4 Tablespoons Rum or Rum Flavor
Cocoa Powder
In a medium sized bowl, combine the chocolate, sugar and nuts until well blended. Moisten
the mixture with rum to stiffen the dough. Use a spoon to scoop out small portions to roll into
balls. Roll each ball into the cocoa powder. Refrigerate and thaw just before serving. Makes
up to a dozen or more truffles.
Dietetic Chocolate Cheese Balls
8 Ounces Softened Cream Cheese
¾ Cup Finely Chopped Pecans
White Cote Chocolate Coating and Milk Cote Chocolate Coating
In a medium sized bowl, Combine the cream cheese and the pecans until well blended. Chill
the cheese mixture until firm enough to roll into balls. Use a spoon to scoop out portions to
form into balls. Dip each truffle into the milk chocolate coating and drizzle with the white
chocolate coating. Makes up to 25 Truffles.
Swedish Balls
1 Cup Cocoa
1 ½ Cups Sugar
4 Cups Quick Cooking Oats Uncooked
½ Cup Instant Strong Cold Coffee
½ Pound Butter
2 Large Eggs
2 Teaspoon Vanilla
In a medium bowl, cream the butter and sugar together until well blended. Add the eggs,
coffee, vanilla, cocoa and the oats to the mixture. Chill in fridge for 1 to 2 hours. Shape into 1
inch balls with a melon baller and roll each truffle in sugar. Store in air tight container and
refrigerate. Makes 5 dozen truffles.
Double Chocolate Cherry Bourbon Balls
6 Ounce Package of Semi-Sweet Chocolate Chips
8 ½ Ounce Package Crushed Chocolate Wafers
1 Cup Finely Chopped Nuts
½ Cup Confectioners Sugar
¼ Cup Finely Chopped Candied Cherries
¼ Cup Bourbon
¼ Cup Ginger Ale
3 Tablespoon Corn Syrup
Granulated Sugar
On top of a double boiler, melt the chocolate and remove it from the heat. Add the corn syrup,
ginger ale and the bourbon to the chocolate mixture. In a large bowl, combine the wafer
crumbs, chopped nuts , confectioners sugar and the candied cherries. Add in the chocolate
mixture and mix until well blended. Put the mixture into the refrigerator to firm for 1 hour.
With a melon baller or spoon, scoop out the mixture and shape it into 1 inch balls. Roll each
truffle in the granulated sugar. Put back into the refrigerator until ready to serve. Makes up to
a dozen truffles.
Bourbon Balls
½ Box Semi-Sweet Chocolate Squares
1 Cup Pecans
1 Pound Box Confectioners Sugar
1 Stick of Butter
4 Tablespoons Makers Mark Bourbon
½ Rectangle of Paraffin
In a bowl, marinate the pecans in the bourbon for 3 hours until flavor sets in. With an
electric mixture, cream the butter and the sugar together until well combined. Add in the
bourbon and pecans to the mixture. Using a melon baller or spoon, scoop out portions to
form into balls. Put each ball on wax paper lined cookie sheet and refrigerate for 1 ½ hours
until chilled. In a double boiler, melt the chocolate adding the shaved paraffin and heat until
thoroughly blended. Use a skewer to dip the truffle balls into the chocolate mixture. Makes a
dozen or more truffles.
Sweet Peanutty Chocolate Balls
1 ½ Cups Semi-Sweet Chocolate Chips
3 Cups Powdered Sugar, Sifted
1 ½ Cups Graham Cracker Crumbs
1 Cup Pecan Chopped or Crushed
¾ Cup Creamy Peanut-Butter
¾ Cup Butter
4 Tablespoons Butter
1 Tablespoon Milk or Crème
In a sauce pan, melt the peanut butter and ¾ cup of butter stirring until well blended. In
another sauce pan, melt the remaining 4 tablespoons of butter with the chocolate chips and
milk until well blended. In a bowl, combine the powdered sugar, graham cracker crumbs and
pecans together until well blended. Pour the peanut butter mixture over the sugar mixture
until it is moist. With a spoon, scoop out the mixture and form into 1 inch balls. Dip each
ball into the chocolate mixture until well coated. Put each truffle on a wax paper lined cookie
sheet and chill in the refrigerator until firm and ready to serve. Makes 60 Truffles.
Walnut Chocolate Rum Balls
1 Cup Walnuts Ground or Chopped Finely
2 Cups of Grated “German Sweet” or Bittersweet Chocolate
1 ½ Cups Confectioners Sugar Sifted
4 Tablespoon Rum
Cocoa Powder and Shredded Coconut
In a bowl, combine the nuts, confectioners sugar and chocolate together. Moisten the mixture
with rum to form a stiff dough consistency. With a spoon, scoop out the mixture to make
truffle balls, and roll half in cocoa powder and the other half in coconut. Makes up to a dozen
or more truffles.
Chocolate Almond Morsels Balls
8 ½ Ounce Chocolate Wafer Cookies
1 ½ Cups Slivered Almonds, blanched
1/3 Cup Almond Flavored Liquor
3 Tablespoon Corn Syrup
½ Cup Powdered Sugar
In a food processor, blend the almond and the chocolate wafers until it reaches a fine
consistency. Add in the liquor and the corn syrup and mix until it is well blended. Line a large
cookie sheet with wax paper. Put the powdered sugar in a shallow dish, and dust your clean
hands with the sugar. With a spoon, scoop out enough portions to make 30 balls and roll
each of the balls into the powdered sugar until well coated. Place each ball on a cookie sheet
and refrigerate for 8 hours or until firm. Makes 30 Balls.
BON BONS:
Peanut-Butter Bon Bons
1 Cup Creamy Peanut-Butter
1 ½ Cup Graham Cracker Crumbs
1 Cup Butter
1 Pound Powdered Sugar
12 Ounces Milk Chocolate Chips
½ Bar of Paraffin
In a sauce pan, melt the butter. In a bowl combine the peanut butter, graham cracker crumbs,
butter and sugar together stirring until well blended. With a spoon or melon baller, scoop out
the mixture and form it into balls. Put balls on a wax papered cookie sheet and put into the
freezer. In a double boiler, melt the chocolate chips and the paraffin together until
thoroughly combined. Dip the balls into the chocolate mixture and refrigerate until chocolate
cools then serve. Makes up to a dozen or more bon bons.
Cappuccino Bon Bons
1 Family Size Package of Brownie Mix (13x9)
1/3 Cup Water
1/3 Cup Cooking Oil (Light Olive Oil)
2 Large Eggs
1 ½ Tablespoons Instant Coffee
1 Teaspoon Ground Cinnamon
Whipped Topping
Small and Large Foil Cupcake Liners
Preheat the oven to 350º. Place the small foil lines on a cookie sheet and the large foil liner
on another cookie sheet. In a bowl ,combine all ingredients, except the whipped cream. Fill
the small liners with 1 tbsp of the mixture, and the large foil liners with ¼ cup of the
mixture. Bake the small foiled bon bon mixture for 12 to 15 minutes. Bake the large foiled
bon bon mixture for 20 to 25 minutes. Use a tooth pick to see if the mixture is done and no
batter is on the toothpick. Let the bon bons cool completely before adding a dollop of whipped
topping and dusting it with cinnamon. Makes up to a dozen or more bon bons.
Chocolate Filled Bon Bons
36 Chocolate Hershey Kisses
1 2/3 Cups All purpose Unbleached Flour
½ Cup Granulated Sugar
¼ Cup Firmly Packed Brown Sugar
½ Cup Butter Flavored Shortening
1 Large Egg
1 Teaspoon Vanilla
1 Teaspoon Baking Powder
¼ Teaspoon Sea Salt
36 Pecans Cut in Half
`
In a large bowl, cream together the sugar, shortening, vanilla and egg together until well
blended with an electric hand-held mixture at medium speed. In another bowl, combine the
flour, baking powder and salt together until well blended. Stir the dry four mixture into the
creamed mixture until well blended. Using two spoons, press the mixture securely around
each chocolate kiss. Press pecan half on top of each of the doughs and place on an ungreased
baking sheet and bake for 7 minutes. These cookies will not brown, so do not over bake them.
Press the remaining pecan halves into the hot cookies and let them cool on baking sheet for a
minute in room temperature. Remove these cookies and put them on cooling racks. Makes a
dozen or more bon bons.
BRITTLES:
Chocolate Brittle
1 Pound Semi-Sweet Chocolate
1 Pound Sugar
1 Pound Finely Chopped Walnuts
1 Pound Finely Chopped European Shaved Almonds
1 Pound Whole Walnuts
1 Cup Butter
In a saucepan, bring the butter and the sugar to a boil for 5 minutes. Add the almonds to the
pan and stir until the nuts begin to pop or turn brown approximately 10 to 20 minutes. Pour
the mixture into a shallow 9 inch pie shell pan, and let it cool. In a double boiler, melt the
chocolate and stir until smooth. Pour the chocolate over the mixture in the pan. Sprinkle the
finely chopped walnuts on top of the chocolate. Let the brittle harden. Turn over the brittle
and pour the walnuts on top of it. Break into pieces and serve. Makes a pound or more brittle.
Chocolate Candy Cookie Brittle
8 Ounce Milk Chocolate Bar
½ of 8 Ounce Dark Chocolate Bar
¼ Ounce German Chocolate Bar
1 Cup All Purpose Unbleached Flour
1 Cup Chopped Pecans
1 Large Eggland's Best Egg Yolk
½ Cup Softened Butter
½ Cup Brown Sugar
½ Teaspoon Vanilla
In a bowl, cream the sugar and the butter together until it is a smooth well blended
consistency. Add the egg yolk, vanilla and flour to the mixture stirring until all is blended.
Spread cookie mixture on an ungreased pan or jelly roll pan ¼ inch thick and bake for 4
minutes or until set at 350º F. In a double boiler melt and stir each of the chocolates until
smooth. Spread on top of the baked cookie and sprinkle with pecans. Place the pan in the
freezer to harden. Remove pan and break into pieces with a knife when ready to serve. Makes
up to a dozen.
Chocolate Nut Brittle
3 Ounces Unsweetened Chocolate
2 Cups Sugar
2 Cups Peanuts
1 Cup Light Corn Syrup
½ Cup Cool Water
1 Teaspoon Salt
1 Teaspoon Baking Soda
2 Teaspoons Vanilla
2 Tablespoons Butter
In a heavy saucepan, bring the sugar, syrup, water, salt and butter to a boil over medium heat
constantly stirring until well blended. Cook without stirring with a candy thermometer until
it reaches the 300th mark and the consistency is in the hard crack stage. Remove from the
heat and add in the chocolate, baking soda, vanilla and peanuts. Put candy mixture in two
greased jelly roll pans using a greased spatula to spread it and let cool. Turn the pan to release
the candy onto waxed paper. Use a mallot to break candy into irregular pieces. Makes a
dozen or more pieces.
BARK AND ROLLS:
Chewy Chocolate Rolls
2 Ounces Chocolate
3 cups Confectioners Sugar
3/4 Cup Dry Powdered Milk
½ Cup Light Corn Syrup
2 Tablespoons Butter
1 Teaspoon Vanilla
¼ Teaspoon Salt
In a microwavable dish, melt the chocolate for 1 to 2 minutes, stirring after one minute. In a
bowl, mix the chocolate, syrup, butter, vanilla, powdered milk and salt together until
blended. Gradually add the confectioners sugar mixing thoroughly until blended. Knead the
dough. On a wax paper lined cookie sheet, roll out portions of the dough into ¾ inch rolls cut
into 2 ½ inch in length. Let them stand for exactly one hour then wrap them in plastic wrap
and refrigerate until ready to serve. Makes 18 Rolls.
Chocolate Marble Bark
½ Ounce Bar Semi-Sweet Chocolate Chopped
or 8 Ounces Bittersweet Chocolate
1 Ounce White Chocolate Baking Bar Melted
1 Cup Macadamia Nuts Chopped
Line a cookie sheet with parchment paper. In a double boiler, melt the semi-sweet chocolate
until soft not totally melted. In a microwaveable dish, melt the white chocolate for 1 to 2
minutes until mostly melted stirring until smooth. Stir semi-sweet chocolate until smooth and
let cool for 5 minutes. Add in the nuts to the chocolate and stir. Spread the mixture on the
parchment paper lined cookie sheet at a ¼ inch thickness. Drizzle the top of the chocolate
mixture with the white chocolate and refrigerate until firm. Break into pieces before serving.
Makes 18 Pieces.
Dietetic Bark Candy
1 Pound Milk Coat or White Coat Chocolate
1 Cup of Crunchy Cereal
½ Cup Sunflower Seeds
½ Cup Pumpkin Seeds
½ Cup Nuts Chopped
On top of a double boiler, melt the chocolate coating over hot, but not boiling water. Add
cereal, seeds and nuts to the chocolate. Blend together thoroughly. Pour the mixture on a wax
paper lined baking sheet thinly. Let it stand until it is firm and cool. Break into pieces. Makes
up to 18 Pieces or more.
CLUSTERS, HAYSTACKS AND CRUNCH:
Peanut Raisin and Chocolate Clusters
¾ Cup Chocolate Chips
¾ Cup Raisins
¼ Cup Sugar
1 Large Egg White
Preheat the oven to 375ºF. In a bowl, beat the egg whites until frothy. Add in the sugar
gradually until mixture is light. Stir in raisins, peanuts and chocolate chips. Line a cookie
sheet with parchment paper, and put tablespoon sized mounds on top of it keeping equal
space between them. Bake the clusters for 8 to 10 minutes or until browned. Let cool before
serving. Makes 24 Candies.
Chocolate Butterscotch Haystacks
2 Cups Chocolate Chips
2 Cups Butterscotch Morsels
12 Ounces Chow Mein Noodles
In a microwavable dish, melt the chips and morsels until softened. Break the chow mein
noodles into little bundles of noodles. Add the chow mein noodles to the melted chocolate and
butterscotch. Line a baking sheet with parchment paper and use a spoon to transfer the
mixture to the parchment lined baking sheet. Refrigerate to chill until firm. Makes up to a
dozen.
Chocolate Crunch Candy
½ Cup Dutch Cocoa
1 Cup Nonfat Dry Milk Powder
1 ½ Cup Chow Mein Noodles
2 Tablespoons Liquid Fructose
3 Tablespoons Water
In a food processor, combine the milk powder and the cocoa to a fine consistency. Stir in
fructose and water beating until smooth and creamy. Cut the chow mein noodles and fold
into chocolate mixture. Drop mixture by spoonfuls onto a wax paper cookie sheet and let
firm. Makes up to a dozen or more candies.
Alternative Substitutions For Alcohol
*Anisette or Anise Anise Flavored Italian Soda Syrup or Fennel.
*Bailey's Irish Cream Non-Alcoholic Bailey's Coffee Creamer
*Bourbon 1 ½ to 2 Teaspoons Vanilla Extract.
*Coffee Liqueur ½ to 1 Teaspoon Chocolate Extract combined with Instant Coffee.
*Cognac Apricot, or Peach Juice.
*Creme de Menthe Non-Alcoholic Mint Extract, and Green Food Coloring.
*Frangelico Hazelnut or Almond Extract.
*Grand Mariner 2 Tablespoons Orange Juice with ½ Teaspoon Orange Extract.
*Rum Non-Alcoholic Rum Extract, Almond Extract, or Vanilla Extract.
*White Russian Unsweetened Coffee Flavored Syrup, Chocolate Syrup, and two
Shot Glasses of Half and Half.
Alternatives to Coffee
*Coffee Cafix, Kaffree Roma or Ayurveda Herbal Coffee Substitute.
*Cappuccino Cafix, Kaffree Roma or Ayurveda Herbal Coffee Substitute
with Milk or Creamer. Silk Very Vanilla Soymilk is good with
Cafix as a dairy substitute.
For More information about substitutions:
http://www.recipetips.com/kitchen-tips/t--580/cooking-with-wine-nonalcohol-
substitutions.asp
http://www.recipetips.com/kitchen-tips/t—904/alcoholsubstitutions.asp
http://www.ehow/info_8542527_baileys-irish-cream-alternatives.html or Ehow Food
Article by Lily West, ehow Contributor, Updated June 4th 2011.
Photographer: Lucian Alexandru for Picture_238.jpg on the cover.
http://www.morguefile.com/archive/browse