Chocolate Recipes For Chocolate Lovers - This book delivers more than 600 of the best recipes from cookies and cakes to candies and truffles. The diversity of the recipes make this the perfect cookbook for any chocolate fanatic!

Chocolate Recipes For Chocolate Lovers - This book delivers more than 600 of the best recipes from cookies and cakes to candies and truffles. The diversity of the recipes make this the perfect cookbook for any chocolate fanatic!

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Overview

Chocolate Recipes For Chocolate Lovers - This book delivers more than 600 of the best recipes from cookies and cakes to candies and truffles. The diversity of the recipes make this the perfect cookbook for any chocolate fanatic! by eBook Depot

Chocolate is the ultimate indulgence and Chocolate Recipes For Chocolate Lovers is the ultimate chocolate cookbook. Chocolate Recipes For Chocolate Lovers delivers more than 600 of the best recipes from cookies and cakes to candies and truffles, this eBook is pure chocolate satisfaction for chocolate lovers everywhere The diversity of the recipes make this the perfect cookbook for any chocolate fanatic.

Chocolate Recipes For Chocolate Lovers is packed with recipes, all with enough chocolate to satisfy even the deepest craving. Order your copy of Chocolate Recipes For Chocolate Lovers today and start indulging immediatley!

SNEAK PEAK:

Chocolate Truffles

½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa

1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles
Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.

Chocolate Covered Truffles

1/4 C butter 1 1/2 lbs. real semisweet chocolate 3/4 C non-dairy coffee creamer, any flavor 1/2 teaspoon vanilla extract 1 1/2 pounds real milk chocolate for dipping 1 cup finely chopped chocolate, milk or semisweet for decoration

Makes about 3 dozen truffles
Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Melt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate

Mocha Truffles

2 packages (12 oz each) Semisweet chocolate chips
8 oz. cream cheese, softened 3 T instant coffee granules 2 tsp. water 1 lb. good dark chocolate cocoa confectionery coating white confectionery coating, optional

Makes about 5 1/2 dozen In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. chill until firm enough to shape. shape into 1" balls and place on a waxed paper-lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white coating and drizzle over truffles

Peanut Butter and Chocolate Truffles

1 C peanut butter chips 3/4 C butter 1/2 cup cocoa 1 can (14 oz) sweetened condensed milk 1 tablespoon vanilla
Coatings: crushed graham cracker crumbs, confectioners sugar or crushed nuts

Makes about 3 dozen truffles
In a heavy saucepan, over low heat, melt chips with butter. Stir in cocoa until smooth. Add condensed milk and vanilla. Cook and stir until thickened and well blended, about 4 minutes. Remove from heat. Chill until firm enough to handle. Shape into 1 inch balls. Roll in desired coating. Chill until firm. Store, covered in refrigerator

White Chocolate Truffles

1/4 C butter 1/2 C confectioner's sugar 1 teaspoon almond extract 1 egg yolk 8 oz. white chocolate, broken into small pieces 1 C chopped blanched almonds, lightly toasted

Makes about 2 dozen truffles
Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly. Remove from heat. Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth. Transfer to a shallow glass casserole dish. Cover and refrigerate 1 hour.
Shape mixture into 1 inch balls. Roll in almonds. Cover and refrigerate at least 8 hours. Place in miniature foil cups at room temperature to serve. Store in airtight container in refrigerator.

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.

TO BE CONTINUED... Buy now and get all the Recipes!

Product Details

BN ID: 2940013331518
Publisher: S.H.W.
Publication date: 09/10/2011
Sold by: Barnes & Noble
Format: NOOK Book
File size: 215 KB

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