Chocolate Anise Truffles

• 1/4 cup Anise liquor
• 1/2 cup butter
• 12 oz. semi-sweet chocolate
• 2 cups pulverized anisette cookies

In a double boiler melt the chocolate, constantly stirring with a wooden spoon. When the chocolate has melted, add the butter and slowly stir it into the chocolate as it melts. Continue to stir for another minute until it is well mixed and smooth. Add in the Rum and stir until well mixed, then sprinkle in the pulverized anisette cookies (a little at a time, as sometimes it takes less) until the mixture is slightly thickened but still smooth. You want the mixture to remain as a thick sauce at this point.


When you have thoroughly mixed in the anisettes, rest the top of your double boiler in a bucket of ice and WHISK the truffle mixture slowly until it has cooled (about 15 minutes). Do not stop whicking or the butter and rum will separate out of the chocolate-anisette. When the sauce is completely cooled it should have a soft but solid consistency which you can then spoon out and form into truffles and coat with chocolate powder or confectioners sugar.

Cognac Truffles

• 3 1 oz square of unsweetened chocolate
• 1 1/4 c confectioners' sugar
• 1/3 c butter
• 3 egg yolks (I use the whites to make macaroons or meringue cookies)
• 1 tsp vanilla or 2 TBSP of cognac

Melt chocolate. Combine sugar and butter in bowl. Cream together. Add egg yolks, 1 at a time. Stir in melted chocolate and flavoring. Chill mixture. Break off pieces and form into balls. Roll in coating.

Air-dry 1 hour. Store in air-tight container in very cool place.

Makes about fifty truffles.

Suggested coatings: ground almonds or other nuts, cocoa, more melted chocolate, confectioners' sugar, coconut, chocolate or coloured jimmies.

Note that this uses raw egg yolks. I find a melon baller to be very handy in forming the truffles.

Easy Truffles

8 oz Semi-sweet chocolate
1/3 c Milk
1/3 c Unsalted butter
2 ea Egg yolks, slightly beaten
1/4 t Vanilla extract
1 x Unsweetened cocoa


In saucepan, melt chocolate with milk and butter over low heat, stirring until smooth. Remove from heat. Stir 1/4 cup hot mixture into egg yolks, the whisk yolks into chocolate mixture in saucepan. Add vanilla; beat well. Pour into small bowl; cover and refrigerate until firm. (You can store in refrigerator for up to 2 days at this point.)

Form teaspoonfuls into balls; roll in cocoa and shake off excess. Makes 1 pound (about 2 dozen). About 75 calories each.

For gift-giving: use a glass jar with lid or candy dish covered with plastic wrap. Store covered in refrigerator for 3 weeks and in freezer for up to 2 months.

White Chocolate Apricot- Hazelnut Truffles

• 1 1/4 C hazelnuts (aka filberts)
• 1/4 C finely chopped dried apricots
• 24 ounces imported white chocolate
• 6 Tbl heavy cream

makes 28 truffles


On a baking sheet, spread out 1 1/4 C hazelnuts. Bake at 350 F for 10 minutes, or until nuts are light brown and the dark skins are cracked.

Remove as much of the skins as possible by rubbing nuts in a terrycloth towel. Finely chop nuts in a food processor. In a 1-quart glass container, combine 12 ounces imported white chocolate, cut up and 6 Tbl heavy cream.

[Note: I used the Nestle white chocolate chips that are available in my local supermarket. It worked well, but I am sure it would be better if you use a good import instead.]

Microwave mixture on MEDIUM (70% power), 3 to 4 minutes, stirring twice, until chocolate is melted and smooth. [You can do this step in a double-boiler if you don't have a microwave.]

Stir into melted chocolate 3/4 C of the chopped nuts and 1/4 C finely chopped dried apricots.

Cover the mixture and refrigerate 1 to 2 hours, or until mixture is firm enough to hold its shape. (If mixture gets too hard, let stand at room temperature for 30 minutes or so, until firm but soft enough to shape.)

Form 28 smooth 1 1/4-inch diameter balls, either by using a 1 1/4- inch automatic-release ice cream scoop, or by rolling 1 Tbl of the mixture between your (clean!) hands. Place on a wax paper-lined cookie sheet and refrigerate until firm, 1 hour or longer.

Rum Balls

• 1 3/4 cups vanilla wafer cookie crumbs
• 1 cup ground pecans
• 1 cup confectioners sugar
• 1/4 cup cocoa
• 3 tablespoons light corn syrup
• 1/4 cup light rum
• 1/3 cup confectioners' sugar (for dipping)

Makes About 2 1/2 Dozen

Mix all ingredients, except for 1/3 cup confectioners sugar. Roll into one inch balls. Roll balls in remaining confectioners sugar to coat.

Quick & Easy Microwave Peanut Butter Fudge

12 oz. semisweet chocolate chips
12 oz. peanut butter
14 oz.
sweetened condensed milk

Makes approximately 42 pieces

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.

Honey Balls for Passover

• 1/2 C honey 
• 1/3 C sugar 
• 1 1/4 C chopped walnuts
• 1/4 C matzo farfel 
• 2 tsp. grated orange or lemon zest

Makes 18-24

In a medium sized saucepan over low heat, heat the honey and sugar to boiling. Stir constantly. Add the nuts and the farfel and stir until the mixture is thick. Add the grated zest. Remove from heat and drop by teaspoonful onto a wet cookie sheet or wax paper, forming small balls. Cool.

Variation: Roll the balls in finely grated nuts or coconut.

Marshmallow Puffs

• 36 large marshmallows 
• 1-1/2 C semisweet chocolate chips 
• 1/2 C chunky peanut butter 
• 2 T butter or margarine

Makes 3 dozen

Line a 9-in. square pan with foil and butter the foil. Arrange marshmallows in pan. In a double boiler or microwave-safe bowl, melt chocolate chips, peanut butter and butter. Pour over the marshmallows. Chill completely. Cut between marshmallows

Perfect Peppermint Patties

• 1 lb. confectioners' sugar 
• 3 T butter or margarine, softened 
• 2 to 3 tsp. peppermint extract 
• 1/2 tsp. vanilla extract 
• 1/4 C evaporated milk 
• 2 C (12 oz) semisweet chocolate chips 
• 2 T shortening

Makes about 5 dozen

In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-in balls and place on a waxed paperlined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4". Chill for 30 minutes. In a double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties and place on waxed paper to harden.

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.

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.

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 4 (just kidding.... this makes over 2lbs. of truffles, but they are incredibly addictive)

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.

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.

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

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.

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.

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.

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

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

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

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.