Peppermint Bark

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Ingredients

▢ 12 ounces white chocolate chips
▢ 1 cup crushed peppermint candies
▢ 1 teaspoon peppermint extract

Instructions

Using a baking pan, Line the pan with a foil or parchment paper then spread evenly the crushed peppermint into the pan.
Melt in the chocolate in a microwave oven, stir evenly in order not to overheat the chocolate.
Mix in the peppermint extract.
Pour the melted chocolate into the pan with with the crushed peppermint candies.
Let it firm and harden by using a spoon to press slightly down.
Set aside and let it cool for few hours.
Cut into pieces and serve cold.

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Course; Candy

Decadent Dark Chocolate Truffles

These rich, velvety dark chocolate truffles are a chocolate lover’s dream. With a silky smooth center, they are dusted in cocoa and confectioners’ sugar for the perfect balance of flavor.

Couverts15 truffles

Preparation 15

Preparation time:5

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Equipment

Mixing bowls
medium saucepan
Teaspoon or candy scooper
Baking sheet

Ingredients

▢ 8 ounces semisweet chocolate chopped
▢ 4 ounces unsweetened chocolate chopped
▢ ⅔ cup heavy cream
▢ Unsweetened cocoa powder sifted
▢ Confectioners’ sugar sifted

Instructions

Chop the semisweet chocolate and unsweetened chocolate, and place them in a large bowl.
Heat the heavy cream in a medium saucepan until it reaches a boil.
Remove from heat and pour over the chocolate, stirring until completely melted and smooth.
Chill the mixture in the refrigerator for 1 hour until firm.
Using a teaspoon or candy scooper, scoop the chocolate and roll into balls with your hands.
Roll the truffles in unsweetened cocoa powder, then coat lightly in confectioners’ sugar.
Place on a baking sheet and chill again to maintain their shape.

Notes & Wine Advice

Serving Tip:

Let the truffles sit at room temperature for a few minutes before serving for the perfect melt-in-your-mouth texture.

Wine Advice:

Pair with a sweet Port, Moscato d’Asti, or a rich Merlot for a perfect balance of flavors.

Nutrition values

Calories: 90 kcal | koolhydraten: 9 g | Eiwitten: 1 g | Vet: 7 g | Suiker: 7 g

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Course; Candy / Chocolate / Dessert

Cuisine; International / Global

Diets; Vegetarian

Luxurious Irish Cream Chocolate Truffles

These luxurious Irish Cream Chocolate Truffles are smooth, creamy, and rich, infused with the deep flavors of Irish cream and chocolate. Perfect for a decadent dessert or as a gift!

Couverts20 truffles

Preparation 15

Preparation time:3

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Equipment

Saucepan
Mixing spoon
Candy scooper or teaspoon
Baking sheet

Ingredients

Instructions

In a saucepan, heat the Irish cream and chocolate chips over low heat, stirring until melted and combined.
Add the heavy cream and egg yolks, stirring continuously until well blended.
Remove from heat and mix in the butter until fully incorporated.
Transfer the mixture to a bowl and refrigerate overnight to firm up.
Using a candy scooper or teaspoon, scoop out portions and roll them into small truffle balls with your hands.
Roll each truffle in cocoa powder to coat.
Place the truffles on a baking sheet and refrigerate again until firm.

Notes & Wine Advice

Serving Tip:

For an extra touch, drizzle melted white chocolate over the truffles or sprinkle with crushed nuts.

Wine Advice:

Pair with a rich Irish coffee, Baileys, or a sweet dessert wine like Port for a perfect indulgence.

Nutrition values

Calories: 120 kcal | koolhydraten: 10 g | Eiwitten: 1 g | Vet: 8 g | Suiker: 8 g

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Course; Candy / Chocolate / Dessert

Cuisine; Ireland

Diets; Vegetarian

Orange Chocolate Truffles

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Ingredients

▢ 4 oranges
▢ 1 cup heavy cream
▢ 36 ounces finely-chopped semi-sweet chocolate
▢ 2/3 cup cocoa powder for dusting

Instructions

Place the chocolate in a large bowl, set aside.
Using a stripper or grater, remove the rind of the oranges.
Put the rind in a saucepan with a cream thenheat the saucepan over medium and simmer until bubbles appear.
Remove from heat and set aside for about 30 minutes.
In a microwave oven, melt the chocolate then pour the cream using a strainer so the rinds will not be mixed in the chocolate, stir softly to mix evenly.
Allow the mixture to cool at room temperature, then once it’s cool put it inside a refrigerator to harden and thicken into a ganache.
After 2-3 hours when hard enough to shape, scoop out balls and place it into a prepared baking sheet then freeze the ganache for couple of hours.
Use the cocoa powder to dust your hands and roll the truffles in a circular motion into your hands.
Follow same procedure for the remaining truffles.

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Course; Candy / Chocolate / Fruit

Chocolate Raspberry Truffles

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Ingredients

Instructions

Heat the cream in a small saucepan, stir constantly until bubbles appear.
Remove from the heat then pour the cream in a large bowl with chopped chocolate.
Set aside for a minute allowing the chocolate to melt.
Stir in the dried raspberries, cream and chocolate then gently add the vanilla extract.
Set aside the mixture for 2 hours or refrigerate to keep it cool and firm.
Scoop the truffles with a candy scooper or a teaspoon and make balls you’re your hands.
Continue shaping the truffles in your hands for the remaining mixture then let it chill for about an hour.
Place the cocoa in a baking pan sprinkle it evenly then roll the truffles one by one until all the truffles have coated.

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Course; Candy / Chocolate / Fruit

Decadent Rum Truffles

These Decadent Rum Truffles are rich, boozy, and incredibly smooth. A perfect treat for festive occasions or as a homemade gift for chocolate lovers!

Couverts20 truffles

Preparation 15

Preparation time:5

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Equipment

microwave-safe bowl
Mixing spoon
Candy scooper or teaspoon
Baking sheet

Ingredients

Instructions

In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring after each interval until fully melted.
Stir in the corn syrup and rum, mixing well.
Add the crushed wafers, ½ cup powdered sugar, and chopped peanuts, stirring until fully combined.
Refrigerate the mixture for 1 hour until firm.
Use a candy scooper or teaspoon to scoop small portions and roll them into truffle balls with your hands.
Roll each truffle in the remaining powdered sugar for a classic finish.
Place the truffles on a baking sheet and refrigerate again until firm.

Notes & Wine Advice

Serving Tip:

For an extra gourmet touch, drizzle melted dark chocolate over the truffles or roll them in cocoa powder or chopped nuts.

Wine Advice:

Pair with a rich Port wine, dark rum, or a creamy Baileys liqueur for a luxurious combination.

Nutrition values

Calories: 140 kcal | koolhydraten: 15 g | Eiwitten: 2 g | Vet: 8 g | Suiker: 10 g

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Course; Candy / Chocolate / Dessert / Nuts

Cuisine; International / Global

Diets; Vegetarian

Candy Cane Truffles

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Ingredients

▢ 6 ounces semi-sweet chocolate
▢ 1/2 cup heavy cream
▢ 2 tablespoons butter room temperature
▢ ½ teaspoon peppermint extract
▢ 4 peppermint candy canes
▢ 1 chocolate for candy coating

Instructions

Chop the chocolate finely and set aside.
For the candy canes, you can use a sealed plastic bag and use the rolling pin to roll and smashed out the crushed candy into smaller tidbits.
Heat the saucepan and add the cream allowing it to boil until bubbles will appear.
Then pour the cream into the chopped chocolate and stir allowing the cream and the chocolate to mix together.
Add the mint extract and the butter into the mixture until such time the butter is melted and smooth.
Remove from the heat and let it cool in a refrigerator for about 2 hours.
Once firm enough to scoop, use a teaspoon or scooper to form the truffles.
Roll it over in your palms to achieve a round shape.
Melt the candy coating in a microwave.
Dip in one by one the truffles and let it cool.
After each truffle is covered, roll in the candy cane pieces to coat, or just sprinkle them on top.

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Course; Candy

Eggnog Truffles

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Ingredients

▢ 2 cups chopped white chocolate or white chocolate chips
▢ ¼ teaspoon salt
▢ 4 tablespoons butter
▢ 1/3 cup eggnog
▢ ½ teaspoon nutmeg
▢ ¼ cup powdered sugar
▢ 12 ounces white chocolate candy coating

Instructions

Chop the white chocolate and mix with salt and butter in a bowl.
Heat a saucepan and add the eggnog over medium heat then let it simmer.
Stir the mixture while on simmer and if the bubbles are forming up on its edges, remove from fire and pour over the chopped white chocolate.
Set aside for few minutes while stirring to mix evenly and soften the chocolate.
Make sure the chocolate are dissolved well in the mixture, if not use the microwave to add extra heat.
Add the nutmeg and refrigerate to let it cool.
When the mixture becomes hard and firm, use a scooper or a teaspoon to scoop forming it into a truffle.
Roll the balls using your hands to round its shape.
If it becomes sticky use the powdered sugar to prevent from sticking together.
For your coating, melt the white chocolate and dip the truffles one by one, you can add the nutmeg to sprinkle it on top.
Set the truffles aside or keep it cool in a fridge.

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Course; Candy / Chocolate

Chocolate Truffles from Pamela Kazmierczak

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Ingredients

▢ 10 ounces bittersweet chocolate
▢ 2/3 cup heavy cream
▢ 1 teaspoon vanilla extract
▢ 1/2 cup cocoa powder

Instructions

Chop the chocolate into pieces.
Heat the small saucepan in a medium heat then add the chocolate.
Pour the cream, stir in order to mix evenly then let it simmer for few minutes.
When the mixture is boiling already set aside and let it cool.
Using a scooper, scoop out the chocolate balls and roll the truffles by your hands.
You can chill the truffles to harden the chocolate mix.

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Course; Candy / Chocolate

White Chocolate Cashew Toffee

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Ingredients

Instructions

Prepare a baking sheet with either aluminum foil or parchment paper.
Heat the saucepan over medium heat, put the butter, sugar, water and salt, stir until the sugar dissolves in the pan and the butter melted.
Continue stirring until it comes into boil then remove from the heat and add vanilla extract and cashews.
Transfer the mixture into the separate pan and set aside.
Melt the white chocolate in the microwave oven.
Stir frequently in order not to overheat.
Remove from the heat when it is already cooked then pour the white chocolate on top of the toffee candy spread evenly in the layer.
Use the remaining cashews to top the mixture, sprinkle on top and set aside to let it cool.
Refrigerate to thicken.
Once firm invert the toffee and spread the remaining white chocolate at the back portion of the toffee.
Refrigerate for an hour.
Once harden break the toffee into pieces and store in a container.

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Course; Candy / Chocolate / Nuts