"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
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