Triple-Chocolate Truffles

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Kathryn Tate
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Triple-Chocolate Truffles Truffles 8 oz (250 g) semi-sweet chocolate, chopped 3/4 cup (75 ml) heavy whipping cream, divided /4 tsp ( ml) Double-Strength Vanilla 8 oz (250 g) white chocolate, chopped

5 cm) to extend past sides. Place semi-sweet chocolate, 6 tbsp (90 ml) of the cream and vanilla in Small Micro-Cooker.

1 Triple-Chocolate Truffles Truffles 8 oz (250 g) semi-sweet chocolate, chopped 3/4 cup (75 ml) heavy whipping cream, divided /4 tsp ( ml) Double-Strength Vanilla 8 oz (250 g) white chocolate, chopped 0 oz (300 g) bittersweet chocolate, chopped Drizzle 2 oz (60 g) white chocolate, chopped Garnishes (optional, see Cook s Tip). Line Loaf Pan with plastic wrap, allowing in. (2.5 cm) to extend past sides. Place semi-sweet chocolate, 6 tbsp (90 ml) of the cream and vanilla in Small Micro-Cooker. Microwave, uncovered, on HIGH - /2 minutes or until chocolate is mostly melted, stirring every 30 seconds with Mini Mix N Scraper. Pour chocolate mixture into prepared pan; spread evenly. Cover; refrigerate hour or until firm. 2. Place white chocolate and remaining 6 tbsp (90 ml) cream in clean Micro-Cooker. Microwave as directed in Step. Cool slightly. Spread evenly over chilled semi-sweet chocolate. Cover; refrigerate 4 hours or overnight. 3. Carefully remove layered chocolate from pan; cut into -in. (2.5-cm) square truffles using Color Coated Chef's Knife. Place bittersweet chocolate into clean, dry Micro-Cooker. Microwave as directed in Step ; cool slightly. Transfer half of the melted chocolate to (2-cup/500-mL) Prep Bowl. Using a fork, dip one truffle at a time into chocolate; slide bottom of fork across top edge of Prep Bowl to remove excess chocolate. Push truffle off of fork onto Parchment Paper. Repeat with remaining truffles, adding additional melted chocolate to Prep Bowl as necessary. Let stand 5 minutes or until chocolate is set. 4. For drizzle, place white chocolate in (-cup/250-ml) Prep Bowl. Microwave, uncovered, on HIGH minute or until melted, stirring every 30 seconds. Cool slightly. Spoon chocolate into small resealable plastic bag. Twist bag to seal; trim small corner to allow chocolate to flow through. Pipe chocolate over truffles. Let stand 0 minutes or until chocolate is set. Yield: 32 truffles Nutrients per serving: ( truffle): Calories 50, Total Fat g, Saturated Fat 6 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 4 g, Fiber g, Protein 2 g In this book you will not find your ordinary cooking list. You won t find turkey, stuffing or pies within these pages. These recipes are made for your sweeter side. There s even a savory recipe for you to enjoy! To find all of these recipes and more please visit our team s website. U.S. Diabetic exchanges per serving: fruit, 2 fat ( carb) Cook's Tips: Truffles are easiest to work with when they're cold. For best results, keep half of the truffles in the refrigerator while dipping the other half. If layers come apart while dipping truffles, dab some melted chocolate between layers usingsmall Spreader to adhere them together. Store truffles between layers of Parchment Paper in a tightly covered container up to several weeks. If desired, substitute garnishes such as Coarse Sea & Himalayan Salt, chopped pistachios, crystallized ginger or toasted coconut for the white chocolate drizzle.

2 Icing Fudge can frosting (not whipped) bag chips T Madagascar vanilla /4t cinnamon plus or korjinte cinnamon (only if using chocolate) Melt chips in microwave, stiring after every minute until smooth. Stir in frosting. Once combined stir in vanilla and cinnamon. Smooth out on 9 square pan lined with wax paper. Refrigerate until set. Remove from pan and cut with pizza cutter. Enjoy! You can make any flavor combo you d like: chocolate frosting/choc chips vanilla frosting/peanutbutter chip choc frosting/ mint chips Chocolate frosting & peanut butter chips or 2/3 c peanut creamy butter You can also add any type of candy pieces or nuts that you d like! Peppermint Fudge Cookie Sandwiches 3/4 /4 /2 3/4 cup semi-sweet chocolate morsels cup butter cup sugar egg 2 /4 0-2 cup all-purpose flour candy canes or 8-0 peppermint hard candies (about /4 cup crushed) cup white or semi-sweet chocolate morsels mini foil-wrapped peppermint patty candies, unwrapped. Preheat oven to 375 F. Line Large Sheet Pan with a 0-in. sheet of Parchment Paper. Combine chocolate morsels and butter in Classic Batter Bowl. Microwave on HIGH seconds or until smooth, stirring after each 20-second interval using Classic Scraper. Add sugar and egg to batter bowl; mix until well blended. Add flour; mix just until flour is incorporated. Using Small Scoop, drop 20 level scoops of batter, in. apart, onto pan. Bake 9- minutes or until edges are set. (Do not overbake.) 2. Meanwhile, place candy canes into resealable plastic bag; crush using flat side of Meat Tenderizer and set aside. Place white chocolate morsels into Small Micro-Cooker ; microwave, uncovered, on HIGH seconds or until melted and smooth, stirring once. Set aside. 3. Remove sheet pan from oven to Stackable Cooling Rack. Immediately turn over half of the cookies using Mini-Serving Spatula; top with peppermint patties and remaining cookies to form 0 sandwiches. Drizzle chocolate over cookies and immediately sprinkle with crushed candies. Transfer to serving platter. Line pan with another sheet of Parchment Paper and scoop remaining batter onto paper. Bake 9-0 minutes or until edges are set. Assemble sandwiches as directed above. Yield: 0-2 cookie sandwiches Nutrients per serving: ( cookie sandwich): Calories 230, Total Fat 9 g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 34 g, Protein 3 g, Sodium 35 mg, Fiber g Cook's Tips: If you do not have Parchment Paper, lightly brush pan with vegetable oil. Bake cookies and fill with peppermint patties. Transfer sandwiches to cooling rack and decorate as directed above. Repeat with remaining batter. If using Large Bar Pan, line pan with Parchment Paper or brush with vegetable oil. Prepare batter as directed above; bake 4-6 minutes or until edges are set. Proceed as recipe directs, baking second batch for 4-5 minutes. To easily drizzle chocolate over cookies, place resealable plastic bag into Measure-All Cup. Pour chocolate into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut corner off tip of bag using Professional Shears to allow chocolate to flow through.

3 5 Crème de Menthe Cookie Truffles 2 crème-filled chocolate-mint sandwich cookies oz (60 g) cream cheese, softened pkg (4.67 oz) crème de menthe chocolate candies, unwrapped (about 28 candies total) /4 cup (50 ml) semi-sweet chocolate morsels. Break cookies in half and place into Manual Food Processor; cover and pump handle to form very fine crumbs. Add cream cheese; process until dough forms. Using levelsmall Scoop, scoop cookie mixture onto Medium Sheet Pan lined with Parchment Paper; roll into balls. 2. In Small Micro-Cooker, microwave chocolate candies, uncovered, on HIGH - /2 minutes or until melted, stirring every 30 seconds. Cool slightly. Dip truffles into chocolate; place onto pan. Let stand 5 minutes or until chocolate is set. 3. In (-cup/250-ml) Prep Bowl, microwave chocolate morsels, uncovered, on HIGH seconds or until melted, stirring every 5 seconds. Spoon chocolate into small resealable plastic bag; trim corner of bag and drizzle chocolate over truffles. Let stand 0 minutes or until chocolate is set. Store truffles in an airtight container in the refrigerator. Yield: About /2 dozen truffles Nutrients per serving: ( truffle): Calories 90, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber g, Protein g Cook's Tips: Variations: Vanilla-Almond Cookie Truffles: Substitute cremefilled vanilla sandwich cookies for the chocolate-mint sandwich cookies. Add /2 tsp (2 ml) almond extract to cookie and cream cheese mixture. Process and shape truffles as directed in Step. Omit crème de menthe chocolate candies. Roll truffles in /2 cup (25 ml) toasted, finely chopped almonds. Substitute white chocolate morsels for the semi-sweet chocolate morsels in Step 3. Peanutty-Chocolate Cookie Truffles: Substitute 2 peanut butter sandwich cookies for the chocolate-mint sandwich cookies. Increase cream cheese to 3 oz (90 g). Process and shape truffles as directed in Step. Omit crème de menthe chocolate candies. Roll truffles in /2 cup (25 ml) finely chopped dry-roasted peanuts. Drizzle with melted semi-sweet chocolate morsels as directed in Step 3. Apple Pie Spread Ingredients: pkg (8 oz.) cream cheese softened to room temperature T apple juice 2 T brown sugar ½ t cinnamon or apple pie spice med red apple chopped ½ c chopped pecans Crackers Chop pecans using food chopper do not chop to fine. Chop apple using food chopper do not chop to fine. In 4 qt stainless steel mixing bowl combine cream cheese and apple juice on medium speed until fluffy. Beat in brown sugar and cinnamon/apple pie spice. Stir in chopped apples and pecans. Garnish as desired Server with crackers Enjoy! Butterscotch Dip package (8 ounces) cream cheese, softened /4 cup butterscotch ice cream topping tablespoon packed brown sugar teaspoon vanilla. Combine all ingredients in Small Batter Bowl; mix with Bamboo Spoon until smooth. 2. Chill. Serve with fresh fruit.

4 Maple-Cashew Mini-Tarts cup (250 ml) salted cashews 2 eggs /2 cup (25 ml) packed dark brown sugar /2 cup (25 ml) pure maple syrup (do not use maple flavored pancake syrup), divided tbsp (5 ml) butter, melted tsp (5 ml) Double-Strength Vanilla pkg (5 oz/350 g) refrigerated pie crusts (2 crusts), softened according to package directions Directions:. Preheat oven to 375 F (90 C). Coarsely chop cashews with Food Chopper. In Classic Batter Bowl, combine eggs, brown sugar, /3 cup (75 ml) of the maple syrup, butter and vanilla. Whisk with Stainless Whisk until smooth. Stir cashews into egg mixture; set aside. 2. Unroll one pie crust onto Pastry Mat. Using wide end of clear Food Chopper collar, cut out six pastry circles. (Circles will measure 33/4 in./9.5 cm. Discard remaining dough.) Pinch edges of circles inward at /2-in. (-cm) intervals, creating ruffled shells. Place shells into Muffin Pan wells; repeat with remaining pie crust. 3. Stir cashew mixture until combined; pour evenly into shells until two-thirds full. Bake 8-2 minutes or until shells are golden brown. Remove pan from oven to Stackable Cooling Rack; cool completely. Brush tops of tarts with remaining maple syrup. Yield: 2 mini-tarts Festive White Chocolate Fudge orange 2 pkg (6 oz/75 g each) white chocolate, chopped 3/4cup (75 ml) sweetened condensed milk cup (250 ml) coarsely chopped toasted pecans, divided /2cup (25 ml) sweetened dried cranberries, divided /2cup (25 ml) coarsely chopped dried apricots, divided /2tsp (2 ml) Double-Strength Vanilla. Line Small Sheet Pan with a piece of Parchment Paper, allowing about in. (2.5 cm) to extend past sides. Zest orange with Microplane Adjustable Fine Grater to measure 2 tsp (0 ml). Place chocolate and condensed milk in Large Micro-Cooker ; microwave on HIGH 2-3 minutes or until chocolate is mostly melted, stirring every minute. Stir until chocolate is completely melted. Add 3/4 cup (75 ml) of the pecans, /4 cup (50 ml) each of the cranberries and apricots, orange zest and vanilla; mix well. 2. Spoon chocolate mixture evenly over parchment; spread evenly using Large Spreader. Top fudge with remaining pecans, cranberries and apricots; press lightly. Refrigerate several hours or until firm. 3. Lift parchment and fudge from pan. Cut into squares. Store in tightly covered container in refrigerator up to 3 weeks. (Do not freeze.)

5 Crust After Dinner Mint Triangles 2 /2 /4 pkg (0 oz/283 g each) fudge-covered mint cookies cup (25 ml) butter ( stick) cups (300 ml) semi-sweet chocolate morsels Filling & Topping oz (300 g) vanilla almond bark or confectioner's coating 0 6 /4 pkg (8 oz/250 g) cream cheese, softened tsp (5 ml) peppermint extract drops green food coloring cup (50 ml) semi-sweet chocolate morsels. For crust, place half of the cookies in large resealable plastic bag; crush into very fine crumbs using flat end of Meat Tenderizer. Place crumbs into Stainless (4-qt./4-L) Mixing Bowl; repeat with remaining cookies. Place butter and chocolate morsels in Small Batter Bowl; microwave, uncovered, on HIGH /2 minutes or until butter is melted. Stir until smooth. Add chocolate mixture to crumbs; mix until all crumbs are moistened. Spread evenly over Medium Sheet Pan; using hands, firmly pack evenly into pan. Place in freezer at least 0 minutes. 2. Meanwhile, for filling, place almond bark into Large Micro- Cooker ;. Microwave, uncovered, on HIGH 2 3 minutes, stirring every 30 seconds with Classic Scraper until bark is mostly melted. Remove from microwave; stir until smooth. Using Stainless Whisk, whisk cream cheese in Stainless (2-qt./2-L) Mixing Bowl until smooth. Whisk in extract and food coloring until smooth. Add bark; whisk well. Spread filling over crust; set aside. Place remaining chocolate morsels into (-cup/250-ml) Prep Bowl; microwave, uncovered, on HIGH seconds or until melted, stirring every 5 seconds. Place small resealable plastic bag into Measure-All Cup. Pour chocolate into corner of bag. Twist top of bag; secure. Cut corner off of bag. Drizzle chocolate over filling. Let stand until chocolate is firm. Cut dessert into 6 rectangles (four rows of four rectangles each). Cut in half diagonally to make 32 triangles. Yield: 32 triangles Warm Nutty Caramel Brownies teaspoon vegetable oil package (2 ounces) mini chocolate chips package (8-2 ounces) brownie mix (plus ingredients to make cake-like brownies) ¾ cup packed brown sugar, divided cup salted mixed nuts, divided 5 rolls (.7 ounces each) milk chocolate-covered chewy caramels, divided (40 pieces total) Chocolate Syrup Vanilla ice cream (optional) Preheat oven to 375 F. Lightly brush Large Bar Pan with oil using Chef s Silicone Basting Brush. In Classic Batter Bowl, combine brownie mix, water, oil, eggs and ¼ cup of the brown sugar; mix well. Fold in mini chocolate chips; pour batter into bar pan, spreading evenly using Small Mix N Scraper. Chop nuts using Food Chopper. Combine half of the nuts and remaining ½ cup brown sugar; sprinkle evenly over brownie batter. Bake minutes or until wooden pick inserted in center comes out clean. Meanwhile, using Utility Knife, cut 6 caramels into quarters. Remove bar pan from oven to Stackable Cooling Rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining nuts over brownies. Drizzle chocolate syrup evenly over brownies. Cut into squares; serve warm using Mini-Serving Spatula. Serve with ice cream, if desired. Yield: 24 servings

6 Sweet & Salty Party Mix pkg (3-3.5 oz) microwave popcorn (about 5 cups popped) 3 cups miniature pretzel twists 2 cups dry-roasted salted peanuts 2 cups oven-toasted rice cereal squares cup butter (2 sticks) cup packed brown sugar /3 cup corn syrup tsp baking soda. Preheat oven to 300 F. Prepare popcorn according to package directions. In Stainless (6-qt.) Mixing Bowl, combine popcorn, pretzels, peanuts and cereal; set aside. Combine butter, brown sugar and corn syrup in (2-qt.) Saucepan. Cook and stir with Bamboo Spoon over medium heat until mixture comes to a boil. Continue to cook without stirring 3 minutes. Remove from heat; carefully stir in baking soda. 2. Pour caramel sauce over popcorn mixture; stir until evenly coated. Spoon onto Large Bar Pan; bake 30 minutes, stirring occasionally. Remove from oven. 3. Transfer popcorn mixture to large piece of Parchment Paper. Cool completely, breaking mixture into clusters as it cools. Pour into Large Bamboo Round Bowl. Yield: 2 cups Pretzel Butterflies 4 ounces almond bark or confectionery coating candy melts 48 miniature pretzels Colored sugar or sprinkles. To create butterflies, place Rectangle Stone in freezer hour or until frozen. Place almond bark or confectionery coating candy melts into Prep Bowl; microwave on HIGH /2-2 minutes, stirring after each 20-second interval, until melted and smooth. Remove baking stone from freezer; line with Parchment Paper. Dip rounded bottoms of two miniature pretzels into coating; shake off excess. Place coated ends of pretzels onto frozen baking stone, forming a v- shape. Hold in place 3-5 seconds or until coating hardens and pretzels remain in butterfly shape. Repeat with additional pretzels and remaining coating. Return baking stone to freezer as needed to re-freeze. 2. To decorate butterflies, drizzle with or dip into additional melted almond bark or confectionery coating candy melts: To drizzle coating over butterflies, place resealable plastic bag into Measure-All Cup. Pour melted coating into bag; secure with Twixit! Clip. Trim corner of bag to allow coating to flow through; drizzle over butterfly wings. Immediately sprinkle with colored sugar or sprinkles. Allow coating to harden. To dip butterflies, dip tops of formed butterflies into melted coating. Gently shake off excess and dip into Prep Bowl filled with colored sugar or sprinkles. Allow coating to harden. Yield: 24 butterflies Cook's Tips: Any color almond bark or confectionery coating candy melts can be used to create butterflies. Unlike regular chocolate or chocolate morsels, almond bark and confectionery coating candy melts are made using other fats in place of cocoa butter. This helps the coating melt easily, eliminates the need for tempering and prevents blooming. Store butterflies at room temperature in an airtight container up to one week. Do not refrigerate or freeze butterflies or pretzels will lose crispness. These colorful butterflies are perfect for spring-themed parties or children's birthday parties. They can be used for decorating cakes and cupcakes, topping ice cream, creating place cards or decorating dessert plates or cookie and truffle platters.

7 Candy Cane Brownie Lolipops pkg (8-2 oz or 450 g) fudge brownie mix (plus ingredients to make brownies) 24 candy canes 0 oz (300 g) chocolate-flavored almond bark Additional decorations such as red jimmies (optional). Line Medium Sheet Pan with a 3-in. (33-cm) piece of Parchment Paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to Stackable Cooling Rack; cool 20 minutes or until still slightly warm. 2. Meanwhile, cut off straight ends of candy canes off to form 4½ -in. (-cm) sticks using Utility Knife. Place candy cane tops into resealable plastic bag and crush using flat side of Meat Tenderizer; set aside. 3. Using Medium Scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around stick. 4. Place almond bark into Small Batter Bowl; microwave according to package directions until melted and smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or additional decorations and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners. Yield: 24 servings S mores Cups 7 whole graham crackers ( cup/250 ml finely crushed) /4 cup (50 ml) powdered sugar 6 tbsp (90 ml) butter, melted bars (.55 oz or 43 g each) milk chocolate candy, 4 divided 2 large marshmallows. Preheat oven to 350 F (80 C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker's Roller ;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Using Small Scoop, place scant scoop of crumb mixture in each cup of Deluxe Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup. 2. Cut marshmallows in half crosswise using Professional Shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven -2 minutes or until marshmallows are just slightly softened. Remove from oven to Stackable Cooling Rack; cool 5 minutes. Carefully remove cups from pan. Cool completely. 3. Break remaining candy bars and place in (-cup/250 ml) Prep Bowl. Microwave on HIGH minute- /2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes- hour or until set. Yield: 24 cups

8 Classic Spritz Cookies /2 cups (375 ml) butter (3 sticks), softened cup (250 ml) sugar egg tsp (5 ml) vanilla extract 3 /2 cups (875 ml) all-purpose flour Colored sugar or sprinkles (optional). Preheat oven to 375 F (90 C). In large mixing bowl, beat butter and sugar on medium speed of electric mixer about 3 minutes or until creamy, scraping down sides as necessary. Add egg and vanilla; beat well. Add flour; mix on low speed just until blended, scraping down sides as necessary. (Dough will be soft; do not refrigerate.) 2. Fit Cookie Press with desired disk; fill with dough. Press dough onto Cookie Sheet in. (2.5 cm) apart. Decorate cookies with colored sugar or sprinkles, if desired. Bake 0-2 minutes or until edges are light golden brown. Cool cookies 2 minutes on Cookie Sheet; remove to cooling rack. Repeat with remaining dough. Yield: 6-7 dozen cookies Peppermint Crunch Bark 3 candy canes (¼ cup/50 ml coarsely crushed) pkg (0 oz/300 g) chocolate-flavored almond bark or /2 confectionery coating candy melts pkg (0 oz/300 g) vanilla-flavored almond bark or confectionery coating candy melts /2 tsp (5 ml) peppermint extract. Place candy canes into a large resealable plastic bag and coarsely crush using flat side of Meat Tenderizer; set aside. Line Medium Sheet Pan with a piece of Parchment Paper, allowing in. (2.5 cm) to extend past sides; set aside. 2. Place chocolate bark in Large Micro-Cooker and vanilla bark in Classic Batter Bowl. Microwave chocolate bark on HIGH - /2 minutes or until bark is almost melted; stir until bark is completely melted. Repeat with vanilla bark. Add peppermint extract to melted chocolate bark, mix well. 3. Drop alternating scoops of the chocolate and vanilla barks onto sheet pan using Medium Scoop (four rows of five scoops, spacing /2 in./ cm between each row). Cut through bark mixture several times with Small Spreader for marble effect. Gently tap pan flat against countertop to level bark. Sprinkle with crushed candy canes. 4. Refrigerate at least 5 minutes or until bark is set. Break into pieces. Yield: 32 servings

recipes bite-size desserts idea Choose a few of these decadent sweets for a festive dessert buffet. holidays BHG.com

recipes bite-size desserts idea Choose a few of these decadent sweets for a festive dessert buffet. holidays BHG.com recipes Choose a few of these decadent sweets for a festive dessert buffet. petite peppermint petits fours berry and caramel cream bites browned butter toffee tartlets raspberry-almond meringues sweet