"Ida Slapter" wrote in message
...
On Sat, 11 Dec 2004 03:46:36 GMT, "Vox Humana"
wrote:

Here is a link to the brownies that I like. It looks a lot like your
recipe
but with more chocolate and a little less sugar, and more egg.
http://fitdv.recipezaar.com/mycookbo...e.zsp?id=59895


Oh...........I KNOW I have a new brownie recipe!! That is wonderful.

Anything with a pound of butter and over two pounds of chocolate has to be
good!

On Sat, 11 Dec 2004 23:37:09 GMT, "Vox Humana"
wrote:

Anything with a pound of butter and over two pounds of chocolate has to be
good!

vbg the only thing missing was a cup of heavy cream! Thanks
again....made it this afternoon and those brownies are gone as we
speak!

On Sat, 11 Dec 2004 23:37:09 GMT, "Vox Humana"
wrote:

Anything with a pound of butter and over two pounds of chocolate has to be
good!

vbg the only thing missing was a cup of heavy cream! Thanks
again....made it this afternoon and those brownies are gone as we
speak!

"Ida Slapter" wrote in message
...
On Sat, 11 Dec 2004 23:37:09 GMT, "Vox Humana"
wrote:

Anything with a pound of butter and over two pounds of chocolate has to
be
good!

vbg the only thing missing was a cup of heavy cream! Thanks
again....made it this afternoon and those brownies are gone as we
speak!

You can compensate by putting a scoop of vanilla ice cream on one of them
and sprinkle with a few raspberries. It's only Christmas once a year.

"Ida Slapter" wrote in message
...
On Sat, 11 Dec 2004 23:37:09 GMT, "Vox Humana"
wrote:

Anything with a pound of butter and over two pounds of chocolate has to
be
good!

vbg the only thing missing was a cup of heavy cream! Thanks
again....made it this afternoon and those brownies are gone as we
speak!

You can compensate by putting a scoop of vanilla ice cream on one of them
and sprinkle with a few raspberries. It's only Christmas once a year.

A friend of mine on another ng posted this one, but I haven't tried it.

From Hershey's:
The Chewy Chocolate Cookie (mixes in 5 minutes!)


1 1/4 cups butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups unsifted all-purpose flour
3/4 cup Hershey's Cocoa (be generous)
1 teaspoon baking SODA
1/2 teaspoon salt
1 cup finely chopped nuts, optional


Cream butter or margarine and sugar in large mixer bowl. Add eggs
and vanilla: blend well. Combine flour, cocoa, baking soda, and salt:
blend into creamed mixture. Stir in nuts, if desired.
Drop by spoonsful onto ungreased cookie sheet (or seasoned baking stone.)
Bake at 350 degrees F. for 8 to 9 minutes. *DO NOT over-bake.
Cookies will be soft. They will puff during baking, flatten upon cooling.
Cool on cookie sheet until set, about 1 minute; remove to wire rack (or
sports section of the newspaper on the counter)
to cool completely. Makes about 4 1/2 dozen cookies.

(Or about 2 dozen real size cookies.)


--
Wendy
http://griffinsflight.com/Quilting/quilt1.htm
de-fang email address to reply




"Kim E" wrote in message
...
Hi - I just found this newsgroup! I am looking for a recipe for chocolate
cookies to bake for a family member who loves chocolate. The only
requirements are that the cookies be soft (as opposed to crunchy) and be
very chocolatey - sort of death by chocolate kind of thing. Any
suggestions?

Thanks!

-kim

A friend of mine on another ng posted this one, but I haven't tried it.

From Hershey's:
The Chewy Chocolate Cookie (mixes in 5 minutes!)


1 1/4 cups butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups unsifted all-purpose flour
3/4 cup Hershey's Cocoa (be generous)
1 teaspoon baking SODA
1/2 teaspoon salt
1 cup finely chopped nuts, optional


Cream butter or margarine and sugar in large mixer bowl. Add eggs
and vanilla: blend well. Combine flour, cocoa, baking soda, and salt:
blend into creamed mixture. Stir in nuts, if desired.
Drop by spoonsful onto ungreased cookie sheet (or seasoned baking stone.)
Bake at 350 degrees F. for 8 to 9 minutes. *DO NOT over-bake.
Cookies will be soft. They will puff during baking, flatten upon cooling.
Cool on cookie sheet until set, about 1 minute; remove to wire rack (or
sports section of the newspaper on the counter)
to cool completely. Makes about 4 1/2 dozen cookies.

(Or about 2 dozen real size cookies.)


--
Wendy
http://griffinsflight.com/Quilting/quilt1.htm
de-fang email address to reply




"Kim E" wrote in message
...
Hi - I just found this newsgroup! I am looking for a recipe for chocolate
cookies to bake for a family member who loves chocolate. The only
requirements are that the cookies be soft (as opposed to crunchy) and be
very chocolatey - sort of death by chocolate kind of thing. Any
suggestions?

Thanks!

-kim

"Vox Humana" wrote:

Since you already have brownies, then I would suggest fudge. Again, soft
and intensely chocolate. Another thought would be truffles. Yes, I know
these aren't cookies, but then maybe they would be a welcome choice
because
they better meet your requirements of being both soft and intensely
chocolate. Everyone makes cookies for Christmas. A nice selection of
chocolate truffles would set you apart from the crowd and they are very
easy
to make.

Thanks, I will look up some truffles recipes. I know what they are, but I
don't think i have ever had one.

-kim

"Eric Jorgensen" wrote in message
news:20041210174643.2fddc62c@wafer...
My grandmother used to make fudge every christmas. I never appreciated
how skilled she was at this until other people started offering me home
made fudge. Gramma Jorgensen's fudge was boutique store grade, at the very
least. When people offer me their hackneyed attempts at 'divinity' it's
all
i can do to smile through it.

I'm in favor of anyone trying to become better at making Fudge, while
eschewing 'fudge'. It's a worthy endeavor. Fudge fabrication is a matter
of
science, artistry, and meteorology that i don't have the time to pursue.
'fudge' on the other hand, you can get from velveeta.

The OP seems to want a cookie with a soft, chocolate flavored crumb.
These are uncommon but not unheard of. iirc one of the Betty Crocker books
includes a recipe for such a cookie, with walnuts in it. An adventurous
baker could replace the nuts with more chocolate.

alt.cookies.yum.yum.yum is the appropriate forum for the search. I have
eaten the above mentioned cookies but do not have easy access to the
recipe
and won't be spending any of my free time looking for it, having far less
free time due to gainful, meaningful employment.

The problem with the request is that it's nearly impossible to make a
soft-crumb drop-cookie with a lot of stuff in it, without ending up with
just a little ball of cookie-mass. It's a matter of physics. Not that i
mind eating the occasional well-made dome-shaped chocolate chip cookie.
Your roll-and-cut variety is similarly thin, and often hard, and doesn't
adapt well to filling.

You could get somewhere with a bar cookie, but it'd be basically a
brownie.

LOL, this was a far more well-thought out response than I thought I'd get
with my little cookie recipe request! I had not sufficiently considered
the physics involved when I agreed to make a very soft chocately cookie for
one of my cousins. I found a couple of recipe that basically look like
fudge cookies - do you want me to report back after I make them?

-kim

"Eric Jorgensen" wrote in message
news:20041210174643.2fddc62c@wafer...
My grandmother used to make fudge every christmas. I never appreciated
how skilled she was at this until other people started offering me home
made fudge. Gramma Jorgensen's fudge was boutique store grade, at the very
least. When people offer me their hackneyed attempts at 'divinity' it's
all
i can do to smile through it.

I'm in favor of anyone trying to become better at making Fudge, while
eschewing 'fudge'. It's a worthy endeavor. Fudge fabrication is a matter
of
science, artistry, and meteorology that i don't have the time to pursue.
'fudge' on the other hand, you can get from velveeta.

The OP seems to want a cookie with a soft, chocolate flavored crumb.
These are uncommon but not unheard of. iirc one of the Betty Crocker books
includes a recipe for such a cookie, with walnuts in it. An adventurous
baker could replace the nuts with more chocolate.

alt.cookies.yum.yum.yum is the appropriate forum for the search. I have
eaten the above mentioned cookies but do not have easy access to the
recipe
and won't be spending any of my free time looking for it, having far less
free time due to gainful, meaningful employment.

The problem with the request is that it's nearly impossible to make a
soft-crumb drop-cookie with a lot of stuff in it, without ending up with
just a little ball of cookie-mass. It's a matter of physics. Not that i
mind eating the occasional well-made dome-shaped chocolate chip cookie.
Your roll-and-cut variety is similarly thin, and often hard, and doesn't
adapt well to filling.

You could get somewhere with a bar cookie, but it'd be basically a
brownie.

LOL, this was a far more well-thought out response than I thought I'd get
with my little cookie recipe request! I had not sufficiently considered
the physics involved when I agreed to make a very soft chocately cookie for
one of my cousins. I found a couple of recipe that basically look like
fudge cookies - do you want me to report back after I make them?

-kim

THanks, I will try it!

-kim


"frood" wrote in message
m...
A friend of mine on another ng posted this one, but I haven't tried it.

From Hershey's:
The Chewy Chocolate Cookie (mixes in 5 minutes!)


1 1/4 cups butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups unsifted all-purpose flour
3/4 cup Hershey's Cocoa (be generous)
1 teaspoon baking SODA
1/2 teaspoon salt
1 cup finely chopped nuts, optional


Cream butter or margarine and sugar in large mixer bowl. Add eggs
and vanilla: blend well. Combine flour, cocoa, baking soda, and salt:
blend into creamed mixture. Stir in nuts, if desired.
Drop by spoonsful onto ungreased cookie sheet (or seasoned baking stone.)
Bake at 350 degrees F. for 8 to 9 minutes. *DO NOT over-bake.
Cookies will be soft. They will puff during baking, flatten upon cooling.
Cool on cookie sheet until set, about 1 minute; remove to wire rack (or
sports section of the newspaper on the counter)
to cool completely. Makes about 4 1/2 dozen cookies.

(Or about 2 dozen real size cookies.)


--
Wendy
http://griffinsflight.com/Quilting/quilt1.htm
de-fang email address to reply




"Kim E" wrote in message
...
Hi - I just found this newsgroup! I am looking for a recipe for
chocolate cookies to bake for a family member who loves chocolate. The
only requirements are that the cookies be soft (as opposed to crunchy)
and be very chocolatey - sort of death by chocolate kind of thing. Any
suggestions?

Thanks!

-kim

"Kim E" wrote in message
...

"Vox Humana" wrote:

Since you already have brownies, then I would suggest fudge. Again,
soft
and intensely chocolate. Another thought would be truffles. Yes, I
know
these aren't cookies, but then maybe they would be a welcome choice
because
they better meet your requirements of being both soft and intensely
chocolate. Everyone makes cookies for Christmas. A nice selection of
chocolate truffles would set you apart from the crowd and they are very
easy
to make.

Thanks, I will look up some truffles recipes. I know what they are, but I
don't think i have ever had one.

Here are my recipes:

4 lbs White Chocolate
2 cups cream
4 tsp. vanilla

*********************
4 lbs. Semi Sweet Chocolate
2 1/2 cups cream
10 oz. butter
1 tablespoon vanilla

*********************

7 lbs. white chocolate
3 3/4 to 4 cups cream
2 tablespoons vanilla
1 lb. coconut
1 lb. almonds

*********************


6 lb semi-sweet chocolate
1 lb butter
2 cups cream
2 cups orange juice concentrate
4 tsp. vanilla
1/2 tsp. orange flower water

*********************


8 lb. milk chocolate
3 1/2 cups cream
2 tablespoons vanilla
4 oz. butter

*********************


5 lb. semi sweet chocolate
2 1/4 cups cream
14 oz. butter
4 tsp. vanilla
2 lb. nuts OR coconut

*********************


6 oz. bittersweet or semi-sweet chocolate
2 tablespoons butter
1/4 cup cream
1/4 tsp. vanilla
1 lb bittersweet of semisweet chocolate for dipping

*********************


6 oz. bittersweet or semi-sweet chocolate
3 tablespoons cream
2 tablespoons butter
2 tablespoons sour cream
1 tablespoon Grand Marnier or other orange liqueur
2 tsp.. finely grated orange peel
1 lb. white chocolate for dipping
3/4 lb white chocolate for second dipping
10 small pieces candied orange peel for garnish

*********************


10oz white chocolate
2 tablespoons canned coconut cream
2 tablespoons sour cream
1/2 cup finely chopped toasted unsalted macadamia nuts
1/4 cup toasted flaked sweetened coconut
1 tablespoon dark rum
1 tsp. grated lime peel
roll in powered sugar
1 lb white chocolate for dipping

*********************


6 oz white chocolate
2 tablespoons cream
1 tablespoon coffee liqueur
1/4 tsp. vanilla
1 egg yolk, beaten
1 tsp. finely ground coffee (NOT instant)


1 1/2 cups unsweetened cocoa powder
2 tsp. cinnamon
combine last two ingredients and coat truffle

*********************


6 oz. bittersweet or semisweet chocolate
6 tablespoons cream
2 tablespoons butter
1/4 tsp. peppermint OIL
1 lb. bittersweet chocolate for dipping
4 oz. white chocolate for dipping

*********************


8 oz white chocolate
1/4 cup cream
1 tablespoon crystallized ginger, chopped
1 lb. white chocolate for dipping

*********************


8 oz milk chocolate
3 tablespoons cream
2 tablespoons butter
2 teaspoons finely ground coffee (NOT instant)
unsweetened cocoa for rolling
20 whole roasted almonds
1 pound milk chocolate for dipping
(almond is encased in truffle before dipping)

*********************


6 oz. bittersweet of semisweet chocolate
3 tablespoons cream
2 tablespoons crème fraiche or sour cream
2 tablespoons butter
1 tablespoon Frangelico liqueur
1/4 tsp. vanilla
3/4 cup Hazelnut Praline*
unsweetened cocoa powder for rolling
1 lb. bittersweet or semisweet chocolate for dipping

Hazelnut Praline*
1 cup sugar
1/4 cup water
1 1/2 cups toasted, husked hazelnuts
Cook sugar and water until caramelized. Add nuts and pour onto
buttered sheet pan. When cool, break into small pieces and grind
in food processor.

*********************



I heat the cream to a boil. The chocolate is chopped in the food processor,
and with the machine running, I pour in the hot cream and process until the
chocolate is melted. When cooled to warm room temperature, I stir in the
rest of the ingredients. The mixture is covered and refrigerated until
firm. I use a disher to scoop out the truffle mixture and then roll into a
ball. The truffles are then rolled in the covering ingredients (cocoa
powder, finely chopped nuts, powdered sugar, cinnamon, etc, or dipped into
tempered chocolate (as indicated in the recipes.)

Most of the recipes are from an article entitled "The Elegant Temptation"
but Sarah Tenaglia. Bon Appetite, Jan. 1987. I

"Kim E" wrote in message
...

"Vox Humana" wrote:

Since you already have brownies, then I would suggest fudge. Again,
soft
and intensely chocolate. Another thought would be truffles. Yes, I
know
these aren't cookies, but then maybe they would be a welcome choice
because
they better meet your requirements of being both soft and intensely
chocolate. Everyone makes cookies for Christmas. A nice selection of
chocolate truffles would set you apart from the crowd and they are very
easy
to make.

Thanks, I will look up some truffles recipes. I know what they are, but I
don't think i have ever had one.

Here are my recipes:

4 lbs White Chocolate
2 cups cream
4 tsp. vanilla

*********************
4 lbs. Semi Sweet Chocolate
2 1/2 cups cream
10 oz. butter
1 tablespoon vanilla

*********************

7 lbs. white chocolate
3 3/4 to 4 cups cream
2 tablespoons vanilla
1 lb. coconut
1 lb. almonds

*********************


6 lb semi-sweet chocolate
1 lb butter
2 cups cream
2 cups orange juice concentrate
4 tsp. vanilla
1/2 tsp. orange flower water

*********************


8 lb. milk chocolate
3 1/2 cups cream
2 tablespoons vanilla
4 oz. butter

*********************


5 lb. semi sweet chocolate
2 1/4 cups cream
14 oz. butter
4 tsp. vanilla
2 lb. nuts OR coconut

*********************


6 oz. bittersweet or semi-sweet chocolate
2 tablespoons butter
1/4 cup cream
1/4 tsp. vanilla
1 lb bittersweet of semisweet chocolate for dipping

*********************


6 oz. bittersweet or semi-sweet chocolate
3 tablespoons cream
2 tablespoons butter
2 tablespoons sour cream
1 tablespoon Grand Marnier or other orange liqueur
2 tsp.. finely grated orange peel
1 lb. white chocolate for dipping
3/4 lb white chocolate for second dipping
10 small pieces candied orange peel for garnish

*********************


10oz white chocolate
2 tablespoons canned coconut cream
2 tablespoons sour cream
1/2 cup finely chopped toasted unsalted macadamia nuts
1/4 cup toasted flaked sweetened coconut
1 tablespoon dark rum
1 tsp. grated lime peel
roll in powered sugar
1 lb white chocolate for dipping

*********************


6 oz white chocolate
2 tablespoons cream
1 tablespoon coffee liqueur
1/4 tsp. vanilla
1 egg yolk, beaten
1 tsp. finely ground coffee (NOT instant)


1 1/2 cups unsweetened cocoa powder
2 tsp. cinnamon
combine last two ingredients and coat truffle

*********************


6 oz. bittersweet or semisweet chocolate
6 tablespoons cream
2 tablespoons butter
1/4 tsp. peppermint OIL
1 lb. bittersweet chocolate for dipping
4 oz. white chocolate for dipping

*********************


8 oz white chocolate
1/4 cup cream
1 tablespoon crystallized ginger, chopped
1 lb. white chocolate for dipping

*********************


8 oz milk chocolate
3 tablespoons cream
2 tablespoons butter
2 teaspoons finely ground coffee (NOT instant)
unsweetened cocoa for rolling
20 whole roasted almonds
1 pound milk chocolate for dipping
(almond is encased in truffle before dipping)

*********************


6 oz. bittersweet of semisweet chocolate
3 tablespoons cream
2 tablespoons crème fraiche or sour cream
2 tablespoons butter
1 tablespoon Frangelico liqueur
1/4 tsp. vanilla
3/4 cup Hazelnut Praline*
unsweetened cocoa powder for rolling
1 lb. bittersweet or semisweet chocolate for dipping

Hazelnut Praline*
1 cup sugar
1/4 cup water
1 1/2 cups toasted, husked hazelnuts
Cook sugar and water until caramelized. Add nuts and pour onto
buttered sheet pan. When cool, break into small pieces and grind
in food processor.

*********************



I heat the cream to a boil. The chocolate is chopped in the food processor,
and with the machine running, I pour in the hot cream and process until the
chocolate is melted. When cooled to warm room temperature, I stir in the
rest of the ingredients. The mixture is covered and refrigerated until
firm. I use a disher to scoop out the truffle mixture and then roll into a
ball. The truffles are then rolled in the covering ingredients (cocoa
powder, finely chopped nuts, powdered sugar, cinnamon, etc, or dipped into
tempered chocolate (as indicated in the recipes.)

Most of the recipes are from an article entitled "The Elegant Temptation"
but Sarah Tenaglia. Bon Appetite, Jan. 1987. I

Thank you VERY much for all those recipes, you saved me a lot of time
looking them up.

-kim

"Vox Humana" wrote:

"Kim E" wrote:
Thanks, I will look up some truffles recipes. I know what they are, but
I
don't think i have ever had one.

Here are my recipes:

4 lbs White Chocolate
2 cups cream
4 tsp. vanilla

*********************
4 lbs. Semi Sweet Chocolate
2 1/2 cups cream
10 oz. butter
1 tablespoon vanilla

*********************

7 lbs. white chocolate
3 3/4 to 4 cups cream
2 tablespoons vanilla
1 lb. coconut
1 lb. almonds

*********************


6 lb semi-sweet chocolate
1 lb butter
2 cups cream
2 cups orange juice concentrate
4 tsp. vanilla
1/2 tsp. orange flower water

*********************


8 lb. milk chocolate
3 1/2 cups cream
2 tablespoons vanilla
4 oz. butter

*********************


5 lb. semi sweet chocolate
2 1/4 cups cream
14 oz. butter
4 tsp. vanilla
2 lb. nuts OR coconut

*********************


6 oz. bittersweet or semi-sweet chocolate
2 tablespoons butter
1/4 cup cream
1/4 tsp. vanilla
1 lb bittersweet of semisweet chocolate for dipping

*********************


6 oz. bittersweet or semi-sweet chocolate
3 tablespoons cream
2 tablespoons butter
2 tablespoons sour cream
1 tablespoon Grand Marnier or other orange liqueur
2 tsp.. finely grated orange peel
1 lb. white chocolate for dipping
3/4 lb white chocolate for second dipping
10 small pieces candied orange peel for garnish

*********************


10oz white chocolate
2 tablespoons canned coconut cream
2 tablespoons sour cream
1/2 cup finely chopped toasted unsalted macadamia nuts
1/4 cup toasted flaked sweetened coconut
1 tablespoon dark rum
1 tsp. grated lime peel
roll in powered sugar
1 lb white chocolate for dipping

*********************


6 oz white chocolate
2 tablespoons cream
1 tablespoon coffee liqueur
1/4 tsp. vanilla
1 egg yolk, beaten
1 tsp. finely ground coffee (NOT instant)


1 1/2 cups unsweetened cocoa powder
2 tsp. cinnamon
combine last two ingredients and coat truffle

*********************


6 oz. bittersweet or semisweet chocolate
6 tablespoons cream
2 tablespoons butter
1/4 tsp. peppermint OIL
1 lb. bittersweet chocolate for dipping
4 oz. white chocolate for dipping

*********************


8 oz white chocolate
1/4 cup cream
1 tablespoon crystallized ginger, chopped
1 lb. white chocolate for dipping

*********************


8 oz milk chocolate
3 tablespoons cream
2 tablespoons butter
2 teaspoons finely ground coffee (NOT instant)
unsweetened cocoa for rolling
20 whole roasted almonds
1 pound milk chocolate for dipping
(almond is encased in truffle before dipping)

*********************


6 oz. bittersweet of semisweet chocolate
3 tablespoons cream
2 tablespoons crème fraiche or sour cream
2 tablespoons butter
1 tablespoon Frangelico liqueur
1/4 tsp. vanilla
3/4 cup Hazelnut Praline*
unsweetened cocoa powder for rolling
1 lb. bittersweet or semisweet chocolate for dipping

Hazelnut Praline*
1 cup sugar
1/4 cup water
1 1/2 cups toasted, husked hazelnuts
Cook sugar and water until caramelized. Add nuts and pour onto
buttered sheet pan. When cool, break into small pieces and grind
in food processor.

*********************



I heat the cream to a boil. The chocolate is chopped in the food
processor,
and with the machine running, I pour in the hot cream and process until
the
chocolate is melted. When cooled to warm room temperature, I stir in the
rest of the ingredients. The mixture is covered and refrigerated until
firm. I use a disher to scoop out the truffle mixture and then roll into
a
ball. The truffles are then rolled in the covering ingredients (cocoa
powder, finely chopped nuts, powdered sugar, cinnamon, etc, or dipped
into
tempered chocolate (as indicated in the recipes.)

Most of the recipes are from an article entitled "The Elegant Temptation"
but Sarah Tenaglia. Bon Appetite, Jan. 1987. I

Thank you VERY much for all those recipes, you saved me a lot of time
looking them up.

-kim

"Vox Humana" wrote:

"Kim E" wrote:
Thanks, I will look up some truffles recipes. I know what they are, but
I
don't think i have ever had one.

Here are my recipes:

4 lbs White Chocolate
2 cups cream
4 tsp. vanilla

*********************
4 lbs. Semi Sweet Chocolate
2 1/2 cups cream
10 oz. butter
1 tablespoon vanilla

*********************

7 lbs. white chocolate
3 3/4 to 4 cups cream
2 tablespoons vanilla
1 lb. coconut
1 lb. almonds

*********************


6 lb semi-sweet chocolate
1 lb butter
2 cups cream
2 cups orange juice concentrate
4 tsp. vanilla
1/2 tsp. orange flower water

*********************


8 lb. milk chocolate
3 1/2 cups cream
2 tablespoons vanilla
4 oz. butter

*********************


5 lb. semi sweet chocolate
2 1/4 cups cream
14 oz. butter
4 tsp. vanilla
2 lb. nuts OR coconut

*********************


6 oz. bittersweet or semi-sweet chocolate
2 tablespoons butter
1/4 cup cream
1/4 tsp. vanilla
1 lb bittersweet of semisweet chocolate for dipping

*********************


6 oz. bittersweet or semi-sweet chocolate
3 tablespoons cream
2 tablespoons butter
2 tablespoons sour cream
1 tablespoon Grand Marnier or other orange liqueur
2 tsp.. finely grated orange peel
1 lb. white chocolate for dipping
3/4 lb white chocolate for second dipping
10 small pieces candied orange peel for garnish

*********************


10oz white chocolate
2 tablespoons canned coconut cream
2 tablespoons sour cream
1/2 cup finely chopped toasted unsalted macadamia nuts
1/4 cup toasted flaked sweetened coconut
1 tablespoon dark rum
1 tsp. grated lime peel
roll in powered sugar
1 lb white chocolate for dipping

*********************


6 oz white chocolate
2 tablespoons cream
1 tablespoon coffee liqueur
1/4 tsp. vanilla
1 egg yolk, beaten
1 tsp. finely ground coffee (NOT instant)


1 1/2 cups unsweetened cocoa powder
2 tsp. cinnamon
combine last two ingredients and coat truffle

*********************


6 oz. bittersweet or semisweet chocolate
6 tablespoons cream
2 tablespoons butter
1/4 tsp. peppermint OIL
1 lb. bittersweet chocolate for dipping
4 oz. white chocolate for dipping

*********************


8 oz white chocolate
1/4 cup cream
1 tablespoon crystallized ginger, chopped
1 lb. white chocolate for dipping

*********************


8 oz milk chocolate
3 tablespoons cream
2 tablespoons butter
2 teaspoons finely ground coffee (NOT instant)
unsweetened cocoa for rolling
20 whole roasted almonds
1 pound milk chocolate for dipping
(almond is encased in truffle before dipping)

*********************


6 oz. bittersweet of semisweet chocolate
3 tablespoons cream
2 tablespoons crème fraiche or sour cream
2 tablespoons butter
1 tablespoon Frangelico liqueur
1/4 tsp. vanilla
3/4 cup Hazelnut Praline*
unsweetened cocoa powder for rolling
1 lb. bittersweet or semisweet chocolate for dipping

Hazelnut Praline*
1 cup sugar
1/4 cup water
1 1/2 cups toasted, husked hazelnuts
Cook sugar and water until caramelized. Add nuts and pour onto
buttered sheet pan. When cool, break into small pieces and grind
in food processor.

*********************



I heat the cream to a boil. The chocolate is chopped in the food
processor,
and with the machine running, I pour in the hot cream and process until
the
chocolate is melted. When cooled to warm room temperature, I stir in the
rest of the ingredients. The mixture is covered and refrigerated until
firm. I use a disher to scoop out the truffle mixture and then roll into
a
ball. The truffles are then rolled in the covering ingredients (cocoa
powder, finely chopped nuts, powdered sugar, cinnamon, etc, or dipped
into
tempered chocolate (as indicated in the recipes.)

Most of the recipes are from an article entitled "The Elegant Temptation"
but Sarah Tenaglia. Bon Appetite, Jan. 1987. I