Hi Chocolate Cake Makers,
Did someone say...
Chocolate Marble Cake ?
1/3 c Butter
1 c Sugar
2 ts Baking powder
1 ea Chocolate, unsweetened, squares
1 ts Vanilla
2 ea Egg, well beaten
1 1/2 c Flour
1/2 c Milk
1 tb Butter
Cream the 1/3 cup butter and sugar together, add the well beaten eggs and mix well.
Sift flour and baking powder and add alternately with the milk to the first mixture.
Put 1/3 of mixture into a bowl and add the 1 Tbsp of butter and chocolate which have been melted together.
To the white batter, add the vanilla. Drop white batter, then chocolate, by spoonfuls into a well-greased, deep cake pan and bake at 350 degrees F about 40 minutes.
Tell me what you think.
God Bless,
Yoon Ho Um
P.S. Chocolate Mint Layer Cake, Chocolate Orange Cake or Chocolate Raspberry Marbled Cake, which one do you want the recipe for...?
Wednesday, November 2, 2005
Chocolate Layer Cake
Hi Chocolate Caker Eaters,
How about some good ole chocolate cake... Chocolate Layer Cake, yum!
Here ya go:
Chocolate Layer Cake
2 1/4 c Sifted Unbleached Flour
1 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
3/4 c Butter Or Regular Margarine
1 1/2 c Sugar
2 lg Eggs
1 ts Vanilla
2 oz Unsweetened Chocolate, Melted And Cooled (2 Sqrs)
1 c Cold Water
Dark Chocolate Icing (Below)
Sift the flour, baking powder, baking soda, and salt together in a small bowl and set aside.
Cream the butter and sugar together, in a mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla and cooled chocolate.
Add the dry ingredients alternately with the water to the creamed mixture, beating well after each addition. Pour the batter into 2 greased and waxed paper-lined 9-inch round cake pans.
Bake in a preheated 350 degree F. oven for 30 minutes or until the cake tests done. Cool in the pans on racks for 10 minutes. Remove from the pans and finish cooling.
Place one cake layer on a serving plate upside down (slicing the top off in needed to level the cake) and frost the top. Place the second layer on top of the first right side up (again slicing the top if needed to square the cake up) and use the remaining frosting to frost the sides and top. Use the following icing or one of your choice.
DARK CHOCOLATE ICING:
Melt 3 ozs (3 squares) of unsweetened chocolate over hot water and cool to room temperature. Combine 1/2 cup of butter or regular margarine, cooled chocolate, 3 egg yolks in a mixing bowl. Beat with an electric mixer, set on medium speed, until well blended. Gradually beat in 1 pound (1 box) of sifted confectioners' sugar and 1/4 cup hot water. Beat in 1 tsp vanilla and beat until smooth.
And there you have it. Who doesn't love chocolate layered cake?
God Bless,
Yoon Ho Um
P.S. Wait until you make "my" next chocolate cake recipe: Chocolate Marble Cake!
How about some good ole chocolate cake... Chocolate Layer Cake, yum!
Here ya go:
Chocolate Layer Cake
2 1/4 c Sifted Unbleached Flour
1 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
3/4 c Butter Or Regular Margarine
1 1/2 c Sugar
2 lg Eggs
1 ts Vanilla
2 oz Unsweetened Chocolate, Melted And Cooled (2 Sqrs)
1 c Cold Water
Dark Chocolate Icing (Below)
Sift the flour, baking powder, baking soda, and salt together in a small bowl and set aside.
Cream the butter and sugar together, in a mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla and cooled chocolate.
Add the dry ingredients alternately with the water to the creamed mixture, beating well after each addition. Pour the batter into 2 greased and waxed paper-lined 9-inch round cake pans.
Bake in a preheated 350 degree F. oven for 30 minutes or until the cake tests done. Cool in the pans on racks for 10 minutes. Remove from the pans and finish cooling.
Place one cake layer on a serving plate upside down (slicing the top off in needed to level the cake) and frost the top. Place the second layer on top of the first right side up (again slicing the top if needed to square the cake up) and use the remaining frosting to frost the sides and top. Use the following icing or one of your choice.
DARK CHOCOLATE ICING:
Melt 3 ozs (3 squares) of unsweetened chocolate over hot water and cool to room temperature. Combine 1/2 cup of butter or regular margarine, cooled chocolate, 3 egg yolks in a mixing bowl. Beat with an electric mixer, set on medium speed, until well blended. Gradually beat in 1 pound (1 box) of sifted confectioners' sugar and 1/4 cup hot water. Beat in 1 tsp vanilla and beat until smooth.
And there you have it. Who doesn't love chocolate layered cake?
God Bless,
Yoon Ho Um
P.S. Wait until you make "my" next chocolate cake recipe: Chocolate Marble Cake!
Wednesday, October 26, 2005
Chocolate Ice Box Cake
Hi Chocolate Cake Muchers,
Hmm... can you really munch on cake? Maybe if it's hard and crunchy...? Oh well!
Is it me or does this recipe sound somewhat strange...? Ice Box Cake...? What's that? Well, you'll soon find out with our next recipe:
Chocolate Ice Box Cake
1/2 lb German sweet chocolate
3 tb Boiling water
1 c Powdered sugar
2 Egg yolks
1 ts Vanilla
2 Beaten egg whites
1 pt Cream, whipped
3/4 Of an angel food cake (mix can be used)
Melt chocolate and boiling water together, remove from stove and add cup of powdered sugar and 2 egg yolks, beaten.
Add vanilla, egg whites beaten moderately stiff, and fold in whipped cream.
Break angel food cake into irregular pieces. Place half the cake bits in a pan, cover with half the chocolate custard. Add remaining cake, and cover generously with remaining chocolate.
Chill twelve hours, or overnight, in refrigerator.
Oh yeah and don't forget to serve it too! ; P
Pretty simple cake to make, eh?
God Bless,
Yoon Ho Um
P.S. Get ready for Chocolate Layer Cake Can't wait for this one...
Hmm... can you really munch on cake? Maybe if it's hard and crunchy...? Oh well!
Is it me or does this recipe sound somewhat strange...? Ice Box Cake...? What's that? Well, you'll soon find out with our next recipe:
Chocolate Ice Box Cake
1/2 lb German sweet chocolate
3 tb Boiling water
1 c Powdered sugar
2 Egg yolks
1 ts Vanilla
2 Beaten egg whites
1 pt Cream, whipped
3/4 Of an angel food cake (mix can be used)
Melt chocolate and boiling water together, remove from stove and add cup of powdered sugar and 2 egg yolks, beaten.
Add vanilla, egg whites beaten moderately stiff, and fold in whipped cream.
Break angel food cake into irregular pieces. Place half the cake bits in a pan, cover with half the chocolate custard. Add remaining cake, and cover generously with remaining chocolate.
Chill twelve hours, or overnight, in refrigerator.
Oh yeah and don't forget to serve it too! ; P
Pretty simple cake to make, eh?
God Bless,
Yoon Ho Um
P.S. Get ready for Chocolate Layer Cake Can't wait for this one...
Chocolate Hazelnut Cake
Hi Chocolate Cake Eaters!
Like Hazelnuts? If yes, then be ready for this first Chocolate Cake Recipe:
Chocolate Hazelnut Cake
6 oz Chocolate, semisweet
3/4 c Butter
2/3 c Sugar
8 Eggs; separated
1 1/3 c Hazelnuts; ground
2/3 c Bread crumbs or matzo meal
1 ts Cinnamon, ground
Chop chocolate into small pieces. Place in small bowl over hot water to melt, stirring occasionally.
Beat butter with half the sugar until soft and light. Beat in egg yolks, one at a time. Combine hazelnuts, bread crumbs and cinnamon and stir in.
Whip egg whites. Beat in remaining sugar in slow stream and whip until firm peaks form. Stir 1/4 of whites into batter. Fold in rest with a rubber spatula.
Pour batter into greased 10-inch cake pan lined with parchment paper. Bake at 350 degrees F until well risen and firm in center, about 45 minutes. Invert cake onto rack and cool a few minutes. Lift off pan and cool completely. If prepared in advance, wrap cake in plastic and refrigerate up to 5 days or freeze up to 1 month. Bring cake to room temperature before serving.
Yummy!
Tell me if you think this is a great recipe!
God Bless,
Yoon Ho Um
P.S. Chocolate Ice Box Cake is the next scrumptous chocolate cake recipe!
Like Hazelnuts? If yes, then be ready for this first Chocolate Cake Recipe:
Chocolate Hazelnut Cake
6 oz Chocolate, semisweet
3/4 c Butter
2/3 c Sugar
8 Eggs; separated
1 1/3 c Hazelnuts; ground
2/3 c Bread crumbs or matzo meal
1 ts Cinnamon, ground
Chop chocolate into small pieces. Place in small bowl over hot water to melt, stirring occasionally.
Beat butter with half the sugar until soft and light. Beat in egg yolks, one at a time. Combine hazelnuts, bread crumbs and cinnamon and stir in.
Whip egg whites. Beat in remaining sugar in slow stream and whip until firm peaks form. Stir 1/4 of whites into batter. Fold in rest with a rubber spatula.
Pour batter into greased 10-inch cake pan lined with parchment paper. Bake at 350 degrees F until well risen and firm in center, about 45 minutes. Invert cake onto rack and cool a few minutes. Lift off pan and cool completely. If prepared in advance, wrap cake in plastic and refrigerate up to 5 days or freeze up to 1 month. Bring cake to room temperature before serving.
Yummy!
Tell me if you think this is a great recipe!
God Bless,
Yoon Ho Um
P.S. Chocolate Ice Box Cake is the next scrumptous chocolate cake recipe!
Thursday, October 13, 2005
Chocolate Eclair Cake
Hi Chocolate Inhalers,
Yeah, I tend to inhale my chocolate cake, except when it gets stuck on the roof of my mouth. Really need to have that milk... ; P
Chocolate Eclair Cake
1 Box whole graham crackers
6 oz Package inst vanilla pudding mix
3 c Milk
8 oz Carton whipped topping
Glaze:
1 c Sugar
1/8 ts Salt
1/3 c Cocoa
1/4 c Milk
1/4 c Butter
1 ts Vanilla extract
Butter 13 x 9 inch pan and cover bottom with layer whole graham crackers. Mix pudding mix and milk beating well. Fold in whipped topping. Spread half of mixture over crackers in pan. Cover with another layer of crackers. Spread remaining mix over crackers. Top with a layer of crackers.
In saucepan, combine sugar, salt, cocoa and milk. Bring to a boil and boil one minute. Remove from heat and add butter and vanilla. Beat until smooth and spread on top of crackers. Refrigerate. Much more delicious if not served until next day.
There you have it.
Does this Chocolate Eclair Cake taste better than Eclair Cake(see previous post)?
God Bless,
Yoon
P.S. This next chocolate cake recipe sure sounds good especially for those of you who like hazelnuts... Chocolate Hazelnut Cake
P.P.S. Lots'a chocolate cake recipes for your tasting pleasure in the next number of Chocolate Lovers: Best Chocolate Recipes BLOG entries!
Yeah, I tend to inhale my chocolate cake, except when it gets stuck on the roof of my mouth. Really need to have that milk... ; P
Chocolate Eclair Cake
1 Box whole graham crackers
6 oz Package inst vanilla pudding mix
3 c Milk
8 oz Carton whipped topping
Glaze:
1 c Sugar
1/8 ts Salt
1/3 c Cocoa
1/4 c Milk
1/4 c Butter
1 ts Vanilla extract
Butter 13 x 9 inch pan and cover bottom with layer whole graham crackers. Mix pudding mix and milk beating well. Fold in whipped topping. Spread half of mixture over crackers in pan. Cover with another layer of crackers. Spread remaining mix over crackers. Top with a layer of crackers.
In saucepan, combine sugar, salt, cocoa and milk. Bring to a boil and boil one minute. Remove from heat and add butter and vanilla. Beat until smooth and spread on top of crackers. Refrigerate. Much more delicious if not served until next day.
There you have it.
Does this Chocolate Eclair Cake taste better than Eclair Cake(see previous post)?
God Bless,
Yoon
P.S. This next chocolate cake recipe sure sounds good especially for those of you who like hazelnuts... Chocolate Hazelnut Cake
P.P.S. Lots'a chocolate cake recipes for your tasting pleasure in the next number of Chocolate Lovers: Best Chocolate Recipes BLOG entries!
Eclair Cake
Hi Chocolate Peeps,
Isn't about time there was a cake recipe here...?
Well then, let's get to it, here's...
Eclair Cake
1 1 lb. box honey graham crackers**
2 small regular OR instant vanilla pudding*
2 3/4 c. milk
1 8 oz. container Cool Whip
Frosting:
1 can Duncan Hines Chocolate Buttercream frosting, softened for about 10 seconds in the microwave, so that it will spread easily across the top layer of the cake.
OR
1 pkg. Choco-bake (unsweetened liquid chocolate)
2 tsp. white Karo
2 tsp. vanilla
3 T. soft margarine
1 1/2 c. powdered sugar
3 T. milk
Butter 9x13" pan, and layer with whole graham crackers.
Prepare pudding according to pkg. direction, and let cool, or for
instant pudding, mix pudding and milk. Blend in cool whip.
Put 1/2 pudding mixture over crackers. Layer more crackers over
pudding. Top with rest of pudding. Cover with a layer of crackers.
You will have 3 layers of crackers.
Refrigerate for 2 hrs. before frosting.
Frosting:
Beat all frosting ingredients until smooth. Frost cake and
refrigerate 2 hrs.
Cake can be frozen.
Makes 10-16 servings
Note:
*Chocolate pudding can be used.
*French Vanilla pudding can be used.
**Chocolate graham crackers can be used.
Well, this one is a pretty simple cake to make. Kids would really like this one. What do you think? Feel free to post your comments.
Chocolate Pies, chocolate bars(can't wait!), chocolate balls, chocolate bread, biscotti, chocolate cookies(oh yeah!) are coming your way...
God Bless,
Yoon Ho Um
P.S. Almost forgot to mention chocolate ice cream... sweet!
P.P.S. In the next post you'll find out how to make... Chocolate Eclair Cake
Isn't about time there was a cake recipe here...?
Well then, let's get to it, here's...
Eclair Cake
1 1 lb. box honey graham crackers**
2 small regular OR instant vanilla pudding*
2 3/4 c. milk
1 8 oz. container Cool Whip
Frosting:
1 can Duncan Hines Chocolate Buttercream frosting, softened for about 10 seconds in the microwave, so that it will spread easily across the top layer of the cake.
OR
1 pkg. Choco-bake (unsweetened liquid chocolate)
2 tsp. white Karo
2 tsp. vanilla
3 T. soft margarine
1 1/2 c. powdered sugar
3 T. milk
Butter 9x13" pan, and layer with whole graham crackers.
Prepare pudding according to pkg. direction, and let cool, or for
instant pudding, mix pudding and milk. Blend in cool whip.
Put 1/2 pudding mixture over crackers. Layer more crackers over
pudding. Top with rest of pudding. Cover with a layer of crackers.
You will have 3 layers of crackers.
Refrigerate for 2 hrs. before frosting.
Frosting:
Beat all frosting ingredients until smooth. Frost cake and
refrigerate 2 hrs.
Cake can be frozen.
Makes 10-16 servings
Note:
*Chocolate pudding can be used.
*French Vanilla pudding can be used.
**Chocolate graham crackers can be used.
Well, this one is a pretty simple cake to make. Kids would really like this one. What do you think? Feel free to post your comments.
Chocolate Pies, chocolate bars(can't wait!), chocolate balls, chocolate bread, biscotti, chocolate cookies(oh yeah!) are coming your way...
God Bless,
Yoon Ho Um
P.S. Almost forgot to mention chocolate ice cream... sweet!
P.P.S. In the next post you'll find out how to make... Chocolate Eclair Cake
Wait! More Brownies Recipes First... M&Ms® Holiday Brownies Anyone?
Hi Fellow Chocolate Fanatics,
Before we start with the chocolate cake/pie recipes I am going to list three more brownie recipes(there are a bunch more for later)...
M&M'S® Holiday Brownies
Cream Cheese Brownies
Cream Cheese Topped Brownies
So here's...
M&M'S® Holiday Brownies
1 box your favorite brownie mix (for 13"x 9" baking pan)
1 bag M&M'S® Milk Chocolate Candies for the Holidays
2 8-ounce packages cream cheese
2/3 cup sugar
1/4 cup heavy cream
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups whipped cream (optional)
Preheat the oven to 350 degrees.
Prepare the brownie mix according to the package directions.
Spoon batter into 13" x 9" baking pan, spreading evenly.
Cover batter with 1 cup of M&M'S® Brand Milk Chocolate Candies for the Holidays.
In another mixing bowl, thoroughly beat the cream cheese with the sugar. Slowly add the heavy cream, eggs and vanilla extract. Blend mixture until smooth, scraping down the sides of the bowl several times.
Evenly spoon the cream cheese mixture over the brownie batter.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the pan comes out almost clean.
Remove and cool completely.
Optional: Just before serving, top with a layer of whipped cream.
Cut into 2-inch squares.
Prior to serving, decorate with M&M'S® Brand Milk Chocolate Candies for the Holidays. Refrigerate any leftovers.
Everyone loves M&Ms right? I'm thinking you'll need at least two bags of M&Ms for this recipe; one for the recipe itself and one for you to snack on while preparing M&Ms® Holiday Brownies. Make that three, you'll need one for waiting for it to bake...
Smarties? Do you think you could substitute Smarties for M&Ms...? Make sure to add your comments to this very important question!
Keep sharing the love of chocolate.
God Bless,
Yoon Ho Um
P.S. Our first chocolate cake recipe is none other than Eclair Cake
Before we start with the chocolate cake/pie recipes I am going to list three more brownie recipes(there are a bunch more for later)...
M&M'S® Holiday Brownies
Cream Cheese Brownies
Cream Cheese Topped Brownies
So here's...
M&M'S® Holiday Brownies
1 box your favorite brownie mix (for 13"x 9" baking pan)
1 bag M&M'S® Milk Chocolate Candies for the Holidays
2 8-ounce packages cream cheese
2/3 cup sugar
1/4 cup heavy cream
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups whipped cream (optional)
Preheat the oven to 350 degrees.
Prepare the brownie mix according to the package directions.
Spoon batter into 13" x 9" baking pan, spreading evenly.
Cover batter with 1 cup of M&M'S® Brand Milk Chocolate Candies for the Holidays.
In another mixing bowl, thoroughly beat the cream cheese with the sugar. Slowly add the heavy cream, eggs and vanilla extract. Blend mixture until smooth, scraping down the sides of the bowl several times.
Evenly spoon the cream cheese mixture over the brownie batter.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the pan comes out almost clean.
Remove and cool completely.
Optional: Just before serving, top with a layer of whipped cream.
Cut into 2-inch squares.
Prior to serving, decorate with M&M'S® Brand Milk Chocolate Candies for the Holidays. Refrigerate any leftovers.
Everyone loves M&Ms right? I'm thinking you'll need at least two bags of M&Ms for this recipe; one for the recipe itself and one for you to snack on while preparing M&Ms® Holiday Brownies. Make that three, you'll need one for waiting for it to bake...
Smarties? Do you think you could substitute Smarties for M&Ms...? Make sure to add your comments to this very important question!
Keep sharing the love of chocolate.
God Bless,
Yoon Ho Um
P.S. Our first chocolate cake recipe is none other than Eclair Cake
Tuesday, October 11, 2005
Rich Chocolate Brownies, what did you say...?
Hi Chocolate Brownies Fans,
Can someone please tell me what the difference is between fudge and brownies? Is fudge the chocolate and brownies the cake part? Fudge brownies come to mind...
Rich Chocolate Brownies
3/4 cups flour
1/4 t. salt
1 1/2 squares unsweetened chocolate
1/2 c. margarine or butter
2 eggs
1 cup sugar
1 t. vanilla
1 ripe banana, well mashed
1/2 cup semi-sweet chocolate chips
1/2 cup broken walnut meats
No baking powder or soda. This makes them extra dense and moist.
Preheat oven to 350 F, (325 for a glass pan).
Combine flour and salt in a small bowl. Set aside.
Melt margarine or butter and unsweetened chocolate in a small pan on low heat. Cool to room temperature.
In a large bowl, beat eggs, sugar and vanilla.
Add mashed banana.
Stir in chocolate mixture.
Gradually sift and stir in flour mixture.
Add chocolate chips and walnuts.
Pour into an 8"x 8" pan that has been sprayed with Pam or cooking oil.
Bake for 30 to 35 minutes.
Now you may be wondering why I had "what did you say...?" in the Title to this Chocolate Lovers: Best Chocolate Recipes BLOG... know how when you eat(stuff your face really) brownies that you can't talk properly to people? Everything gets stuck to the oof uh ur mouf(roof of your mouth). Better have some milk nearby to wash it all down!
If you've ever had brownies(or fudge or fudge brownies) then you can relate, we've all gone through a similar experience.
God Bless,
Yoon Ho Um
P.S. How about some chocolate pie recipes for the next few(many maybe <= try saying that 10 times real fast) posts?
Can someone please tell me what the difference is between fudge and brownies? Is fudge the chocolate and brownies the cake part? Fudge brownies come to mind...
Rich Chocolate Brownies
3/4 cups flour
1/4 t. salt
1 1/2 squares unsweetened chocolate
1/2 c. margarine or butter
2 eggs
1 cup sugar
1 t. vanilla
1 ripe banana, well mashed
1/2 cup semi-sweet chocolate chips
1/2 cup broken walnut meats
No baking powder or soda. This makes them extra dense and moist.
Preheat oven to 350 F, (325 for a glass pan).
Combine flour and salt in a small bowl. Set aside.
Melt margarine or butter and unsweetened chocolate in a small pan on low heat. Cool to room temperature.
In a large bowl, beat eggs, sugar and vanilla.
Add mashed banana.
Stir in chocolate mixture.
Gradually sift and stir in flour mixture.
Add chocolate chips and walnuts.
Pour into an 8"x 8" pan that has been sprayed with Pam or cooking oil.
Bake for 30 to 35 minutes.
Now you may be wondering why I had "what did you say...?" in the Title to this Chocolate Lovers: Best Chocolate Recipes BLOG... know how when you eat(stuff your face really) brownies that you can't talk properly to people? Everything gets stuck to the oof uh ur mouf(roof of your mouth). Better have some milk nearby to wash it all down!
If you've ever had brownies(or fudge or fudge brownies) then you can relate, we've all gone through a similar experience.
God Bless,
Yoon Ho Um
P.S. How about some chocolate pie recipes for the next few(many maybe <= try saying that 10 times real fast) posts?
Quick & Easy Microwave Peanut Butter Fudge
Guys. You really can do this one. If you live in some dorm, share this Peanut Butter Fudge with the co-eds and you'll have them eating out of the palms of your hands(literally). Let's see: do my laundry, do my homework, take me out, pay for meals, etc. Just imagine the incredible benefits!
And never, I repeat never, give your trade secret to this recipe to anyone!
Quick & Easy Microwave Peanut Butter Fudge
12 oz. semisweet chocolate chips
12 oz. peanut butter
14 oz. sweetened condensed milk
Makes approximately 42 pieces. <== just think about all the things you want done and start handing these squares to the people that will do them for you(the ones you can "bribe")
In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on high power for 3 minutes. Stir well.
Add milk and stir until well blended.
Pour mixture into 8x8 dish lined with waxed paper.
Refrigerate to chill.
See? Pretty easy.
Maybe you can just hand these peanut butter fudge treats to everyone you know because you love them. No ulterior motives... well, maybe that kiss on the lips will do(no guys allowed!)... ; P
God Bless,
Yoon Ho Um
P.S. Do I really have to tease you with the next recipe? Is it teasing if I don't tell you what it is going to be? How about a vague: it's a chocolate recipe? Hmm, didn't think that would work... good news! More chocolate truffles recipes to be posted, just not yet(is this considered teasing too?)... Rich Chocolate Brownies is next.
And never, I repeat never, give your trade secret to this recipe to anyone!
Quick & Easy Microwave Peanut Butter Fudge
12 oz. semisweet chocolate chips
12 oz. peanut butter
14 oz. sweetened condensed milk
Makes approximately 42 pieces. <== just think about all the things you want done and start handing these squares to the people that will do them for you(the ones you can "bribe")
In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on high power for 3 minutes. Stir well.
Add milk and stir until well blended.
Pour mixture into 8x8 dish lined with waxed paper.
Refrigerate to chill.
See? Pretty easy.
Maybe you can just hand these peanut butter fudge treats to everyone you know because you love them. No ulterior motives... well, maybe that kiss on the lips will do(no guys allowed!)... ; P
God Bless,
Yoon Ho Um
P.S. Do I really have to tease you with the next recipe? Is it teasing if I don't tell you what it is going to be? How about a vague: it's a chocolate recipe? Hmm, didn't think that would work... good news! More chocolate truffles recipes to be posted, just not yet(is this considered teasing too?)... Rich Chocolate Brownies is next.
Triple Chocolate Fudge - this one sounds sooo good!
Hi Chocolate Fudge-a-holics,
Next time you say "Sweetness", "You are are sweet", "You're mighty fine" or ""Mmm-mm-mm" and a person says "Excuse me?!" you can just tell them you're talking about your Triple Chocolate Fudge. Give them a square and they'll be saying the same things. And this time it will be about you! ; P Pretty cool, huh?
Tell me what happens, okay?
I take no responsibility if you are personally injured in anyway(or fired even) for trying the above... however, I will take full credit for you gaining a new "friend" and if you two end up married(man & woman)invite me to the wedding.
Okay, enough of that, here's what you've been waiting for:
Triple Chocolate Fudge
3 1/3 C sugar
1 C butter
1 C packed dark brown sugar
1 can (12 oz) evaporated milk
32 large marshmallows, halved
2 cups (12 oz) semisweet chocolate chips
2 milk chocolate candy bars (7 oz each), broken
2 squares (1 oz each) semisweet baking chocolate, chopped
1 tsp. vanilla extract
2 C chopped pecans
Makes about 5 1/2 pounds.
In a large saucepan, combine first four ingredients.
Cook and stir over medium heat until sugar is dissolved.
Bring to a rapid boil and boil for 5 minutes, stirring constantly.
Remove from the heat and stir in marshmallows until melted.
Stir in chocolate chips until melted. Add chocolate bars and baking chocolate and stir until melted.
Fold in vanilla and pecans.
Pour into a greased 15" x 10" x 1" baking pan. Chill until firm.
Cut into squares.
I know. Lots of ingedients in this one. But it sure seems tasty, eh?
God Bless,
Yoon Ho Um
P.S. If you've made excuses for not being able to make the previous chocolate recipes then have no fear, the next one is SO EASY that anyone can make Quick & Easy Microwave Peanut Butter Fudge. Well, I guess you do need a microwave...(hey, no more excuses!)
Next time you say "Sweetness", "You are are sweet", "You're mighty fine" or ""Mmm-mm-mm" and a person says "Excuse me?!" you can just tell them you're talking about your Triple Chocolate Fudge. Give them a square and they'll be saying the same things. And this time it will be about you! ; P Pretty cool, huh?
Tell me what happens, okay?
I take no responsibility if you are personally injured in anyway(or fired even) for trying the above... however, I will take full credit for you gaining a new "friend" and if you two end up married(man & woman)invite me to the wedding.
Okay, enough of that, here's what you've been waiting for:
Triple Chocolate Fudge
3 1/3 C sugar
1 C butter
1 C packed dark brown sugar
1 can (12 oz) evaporated milk
32 large marshmallows, halved
2 cups (12 oz) semisweet chocolate chips
2 milk chocolate candy bars (7 oz each), broken
2 squares (1 oz each) semisweet baking chocolate, chopped
1 tsp. vanilla extract
2 C chopped pecans
Makes about 5 1/2 pounds.
In a large saucepan, combine first four ingredients.
Cook and stir over medium heat until sugar is dissolved.
Bring to a rapid boil and boil for 5 minutes, stirring constantly.
Remove from the heat and stir in marshmallows until melted.
Stir in chocolate chips until melted. Add chocolate bars and baking chocolate and stir until melted.
Fold in vanilla and pecans.
Pour into a greased 15" x 10" x 1" baking pan. Chill until firm.
Cut into squares.
I know. Lots of ingedients in this one. But it sure seems tasty, eh?
God Bless,
Yoon Ho Um
P.S. If you've made excuses for not being able to make the previous chocolate recipes then have no fear, the next one is SO EASY that anyone can make Quick & Easy Microwave Peanut Butter Fudge. Well, I guess you do need a microwave...(hey, no more excuses!)
Foolproof Dark Chocolate Fudge
Okay Licking Chocolate Off Fingers Lovers,
A quick note before you make your fudge recipe...
If you want to skip ahead and check out all the other goodies then visit Chocolate Lovers: Best Chocolate Recipes today.
Now onto our first Fudge Treat:
Foolproof Dark Chocolate Fudge
3 C semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
dash salt
1 C chopped walnuts
1 1/2 tsp. vanilla
In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into aluminum foil lined 8 or 9 inch square pan. Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.
Can you hear the fudge calling out to you saying "Eat me, eat me"? You have a problem. LOL ; P
Who comes up with the names of some of these chocolate recipes? Something to think about. In the words of Arsenio Hall "Things that make you go hmmm"
Oh well!
God Bless,
Yoon Ho Um
P.S. Triple Chocolate Fudge is up next...
A quick note before you make your fudge recipe...
If you want to skip ahead and check out all the other goodies then visit Chocolate Lovers: Best Chocolate Recipes today.
Now onto our first Fudge Treat:
Foolproof Dark Chocolate Fudge
3 C semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
dash salt
1 C chopped walnuts
1 1/2 tsp. vanilla
In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into aluminum foil lined 8 or 9 inch square pan. Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.
Can you hear the fudge calling out to you saying "Eat me, eat me"? You have a problem. LOL ; P
Who comes up with the names of some of these chocolate recipes? Something to think about. In the words of Arsenio Hall "Things that make you go hmmm"
Oh well!
God Bless,
Yoon Ho Um
P.S. Triple Chocolate Fudge is up next...
Chocolate Truffles - The Last Day of Truffles
Hi Chocolate-Loving Peeps,
Oh no! It's the last Chocolate Truffles Recipe left...
Do you have any taste-buds- exploding-coherent-speach-stopping-I-can't-eat-enough Chocolate Recipes? Post a comment and I may include your recipe on this Chocolate Lovers: Best Chocolate Recipes BLOG!
It's simple.
Chocolate Truffles
2 pounds of Belgian chocolate (or any brand of good quality chocolate)
one quart of heavy cream
1/4 lb. unsalted butter
1/3 C liqueur of choice
cocoa powder
Serves 1 - if you hoard it all to yourself(you may just want to or else someone else may eat all TWO POUNDS+ of your chocolate truffles! Plus, they'll be back for more, These choco-truffs(did I just create a new word here?) are incredibly addictive even without the sugar!)
Melt chocolate and cream over a double boiler. Whisk in butter and liqueur. Continue to whisk as the mixture cools and thickens. Pour into quart containers and refrigerate. To serve, scoop out with melon baller, roll in powdered cocoa.
Quick question: what's better than Belgian Chocolate? Is there a better chocolate out there? Post a comment if you can think of one.
Thanks for visiting!
God Bless,
Yoon Ho Um
P.S. Fudge Lovers Get Ready! Our next Chocolare Lovers Recipe is... Foolproof Dark Chocolate Fudge
Oh no! It's the last Chocolate Truffles Recipe left...
Do you have any taste-buds- exploding-coherent-speach-stopping-I-can't-eat-enough Chocolate Recipes? Post a comment and I may include your recipe on this Chocolate Lovers: Best Chocolate Recipes BLOG!
It's simple.
Chocolate Truffles
2 pounds of Belgian chocolate (or any brand of good quality chocolate)
one quart of heavy cream
1/4 lb. unsalted butter
1/3 C liqueur of choice
cocoa powder
Serves 1 - if you hoard it all to yourself(you may just want to or else someone else may eat all TWO POUNDS+ of your chocolate truffles! Plus, they'll be back for more, These choco-truffs(did I just create a new word here?) are incredibly addictive even without the sugar!)
Melt chocolate and cream over a double boiler. Whisk in butter and liqueur. Continue to whisk as the mixture cools and thickens. Pour into quart containers and refrigerate. To serve, scoop out with melon baller, roll in powdered cocoa.
Quick question: what's better than Belgian Chocolate? Is there a better chocolate out there? Post a comment if you can think of one.
Thanks for visiting!
God Bless,
Yoon Ho Um
P.S. Fudge Lovers Get Ready! Our next Chocolare Lovers Recipe is... Foolproof Dark Chocolate Fudge
Strawberry Truffles - ah, fruit, this must be healthy!
Hi Melt-In-Your-Mouth-Chocolate-Lovers,
At first, chocolate and fruit sounds kind'a strange 'n gross right? (Gee, just imagine chocolate and vegetables... yuck!)
Strawberry Truffles
8 oz. cream cheese at room temperature 5 oz. white chocolate 4 cups confectioner's sugar 1 tsp. grated fresh ginger root 18 medium fresh strawberries 1/4 cup finely minced crystallized ginger (get it in a gourmet food store or well stocked supermarket) 1/2 cup toasted coconut 1/2 cup finely chopped pistachio nuts
Makes about 18 truffles
Melt white chocolate in the top of a double boiler, let cool.
Beat together the cream cheese, sugar and ginger root until smooth. Add melted white chocolate and mix well. Chill for at least 1 hour or until easy to handle.
Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit. Pat strawberry dry.
Put a little crystallized ginger into each strawberry. Shape the cheese mixture around the fruit. Coat one end in the toasted coconut, the other in the pistachio nuts.
Place truffles in candy cups and chill until serving time.
I suppose you could just dip stawberries into melted chocolate... but that's kind'a boring. Imagine how delighted the women will be when they see what you've made just for them!
Bonus!
Oh yeah, maybe you could try dipping veggies into melted chocolate and tell me what you think. Good, bad, okay? Fabulous? Disgusting? Post a comment and tell the world what you think.
God Bless,
Yoon Ho Um
P.S. Are you sick of all these truffles recipes? Don't worry, we've saved possibly the best one for last(Chocolate Truffles) and then we move on to Fudge!
At first, chocolate and fruit sounds kind'a strange 'n gross right? (Gee, just imagine chocolate and vegetables... yuck!)
Strawberry Truffles
8 oz. cream cheese at room temperature 5 oz. white chocolate 4 cups confectioner's sugar 1 tsp. grated fresh ginger root 18 medium fresh strawberries 1/4 cup finely minced crystallized ginger (get it in a gourmet food store or well stocked supermarket) 1/2 cup toasted coconut 1/2 cup finely chopped pistachio nuts
Makes about 18 truffles
Melt white chocolate in the top of a double boiler, let cool.
Beat together the cream cheese, sugar and ginger root until smooth. Add melted white chocolate and mix well. Chill for at least 1 hour or until easy to handle.
Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit. Pat strawberry dry.
Put a little crystallized ginger into each strawberry. Shape the cheese mixture around the fruit. Coat one end in the toasted coconut, the other in the pistachio nuts.
Place truffles in candy cups and chill until serving time.
I suppose you could just dip stawberries into melted chocolate... but that's kind'a boring. Imagine how delighted the women will be when they see what you've made just for them!
Bonus!
Oh yeah, maybe you could try dipping veggies into melted chocolate and tell me what you think. Good, bad, okay? Fabulous? Disgusting? Post a comment and tell the world what you think.
God Bless,
Yoon Ho Um
P.S. Are you sick of all these truffles recipes? Don't worry, we've saved possibly the best one for last(Chocolate Truffles) and then we move on to Fudge!
Cookies And Cream Truffles, just like ice cream?
Hi Truffle-Crazed Chocolate Eaters!
Are you one of those Cookies & Cream-Types? Can you really categorize people by way of what kind of ice cream or chocolate they like to eat? Maybe?
You must be pretty cool! <== you are reading this Chocolate Lovers: Best Chocolate Recipes BLOG after all...
Here we go:
Cookies And Cream Truffles
1 cup finely ground Oreo® Cookies
12 T melted butter
6 oz. white chocolate, broken into small pieces
5 egg yolks
1 1/4 cup confectioner's sugar
1 tsp. vanilla extract
Makes about 40 truffles.
Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.
Chop cookies in a blender or food processor until finely chopped. Slowly drizzle in 6 tablespoons of melted butter and process till well mixed. Set aside.
Heat remaining 6 tablespoons of butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the white chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add vanilla and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the cookie mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.
Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
So what do you think? Just as good as Cookies & Cream Ice Cream? Better? Oh, I know! How about melting your Cookies and Cream Truffles and pouring it over your Cookies and Cream Ice Cream? Overload? Overdose? Who knows until you try it, eh?
God Bless,
Yoon Ho Um
P.S. The Strawberry Truffles Recipe is next up on our Chocolate Lovers Recipes List.
Are you one of those Cookies & Cream-Types? Can you really categorize people by way of what kind of ice cream or chocolate they like to eat? Maybe?
You must be pretty cool! <== you are reading this Chocolate Lovers: Best Chocolate Recipes BLOG after all...
Here we go:
Cookies And Cream Truffles
1 cup finely ground Oreo® Cookies
12 T melted butter
6 oz. white chocolate, broken into small pieces
5 egg yolks
1 1/4 cup confectioner's sugar
1 tsp. vanilla extract
Makes about 40 truffles.
Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.
Chop cookies in a blender or food processor until finely chopped. Slowly drizzle in 6 tablespoons of melted butter and process till well mixed. Set aside.
Heat remaining 6 tablespoons of butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the white chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add vanilla and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the cookie mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.
Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
So what do you think? Just as good as Cookies & Cream Ice Cream? Better? Oh, I know! How about melting your Cookies and Cream Truffles and pouring it over your Cookies and Cream Ice Cream? Overload? Overdose? Who knows until you try it, eh?
God Bless,
Yoon Ho Um
P.S. The Strawberry Truffles Recipe is next up on our Chocolate Lovers Recipes List.
Grand Marnier Truffles... yum or yuck?
Hi Chocoholics!
Okay, do you actually like the taste of Grand Marnier? If not, skip this one.
If you like it then here's the recipe here:
Grand Marnier Truffles
4 T melted butter
4 oz. bittersweet chocolate, broken into small pieces
4 oz. milk chocolate, broken into small pieces
4 T Grand Marnier
4 egg yolks
1 1/4 cup confectioner's sugar
2 tsp. orange extract
Makes about 30 truffles.
Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.
Heat butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extract and liquor and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.
Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
And there you have it!
God Bless,
Yoon Ho Um
P.S. Do you remember what the next couple of truffle recipes are? Psst, read the last post... okay, okay ==> Cookies And Cream Truffles & Strawberry Truffles
Okay, do you actually like the taste of Grand Marnier? If not, skip this one.
If you like it then here's the recipe here:
Grand Marnier Truffles
4 T melted butter
4 oz. bittersweet chocolate, broken into small pieces
4 oz. milk chocolate, broken into small pieces
4 T Grand Marnier
4 egg yolks
1 1/4 cup confectioner's sugar
2 tsp. orange extract
Makes about 30 truffles.
Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.
Heat butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extract and liquor and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.
Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
And there you have it!
God Bless,
Yoon Ho Um
P.S. Do you remember what the next couple of truffle recipes are? Psst, read the last post... okay, okay ==> Cookies And Cream Truffles & Strawberry Truffles
Sunday, October 9, 2005
Hazelnut Or Almond Truffles... which one to try...?
Hi Chocolate Lovers,
Why not try both? Try this recipe with Hazelnut and then try it again with Almond. Invite your friends over and have a "taste test". Cool idea, eh?
Hazelnut Or Almond Truffles
2/3 cup finely ground toasted almonds or hazelnuts
7 T melted butter
3 oz. bittersweet chocolate
3 oz. milk chocolate 1 T Amaretto (for almond) or 1 T Frangelico (for hazelnut)
4 egg yolks
2/3 cup confectioner's sugar
1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
Makes about 30 truffles.
Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.
Chop toasted nuts in a blender or food processor until finely chopped. Slowly drizzle in 3 tablespoons of melted butter and process till well mixed. Set aside.
Heat remaining 4 T of butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extracts and liquor and continue to beat until thick (see p[). With mixer on slow to medium speed, gradually beat in the nut mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.
Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
Okay, so this recipe has a little more to it than the other ones so far... who cares?
All that extra work will pay off in pure enjoyment when you try either the Hazelnut or Almond(or both) Truffles.
So get going! Don't forget not to waste any choclate... lick your fingers! A word of caution though... don't let anyone else see you! LOL ; P
God Bless,
Yoon Ho Um
P.S. The Next THREE(yup, 3!) recipes are...
Grand Marnier Truffles
Cookies And Cream Truffles
Strawberry Truffles
Why not try both? Try this recipe with Hazelnut and then try it again with Almond. Invite your friends over and have a "taste test". Cool idea, eh?
Hazelnut Or Almond Truffles
2/3 cup finely ground toasted almonds or hazelnuts
7 T melted butter
3 oz. bittersweet chocolate
3 oz. milk chocolate 1 T Amaretto (for almond) or 1 T Frangelico (for hazelnut)
4 egg yolks
2/3 cup confectioner's sugar
1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
Makes about 30 truffles.
Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.
Chop toasted nuts in a blender or food processor until finely chopped. Slowly drizzle in 3 tablespoons of melted butter and process till well mixed. Set aside.
Heat remaining 4 T of butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extracts and liquor and continue to beat until thick (see p[). With mixer on slow to medium speed, gradually beat in the nut mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.
Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
Okay, so this recipe has a little more to it than the other ones so far... who cares?
All that extra work will pay off in pure enjoyment when you try either the Hazelnut or Almond(or both) Truffles.
So get going! Don't forget not to waste any choclate... lick your fingers! A word of caution though... don't let anyone else see you! LOL ; P
God Bless,
Yoon Ho Um
P.S. The Next THREE(yup, 3!) recipes are...
Grand Marnier Truffles
Cookies And Cream Truffles
Strawberry Truffles
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