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Basic Chocolate Truffles with Variations

Truffles should always be served chilled, placed in paper or foil cups. Serving them on a tiered cake plate is nice if you have several varieties. You can refrigerate the truffles, wrapped well, for up to 1 week or freeze them in an airtight container for 1 month. Remove from the freezer 5 minutes before serving.1/3 cup heavy cream
6 ounces high quality bittersweet chocolate,
    such as Lindt or Tobler, coarsely chopped
2 tablespoons unsalted butter (at room temperature)
About 1/4 cup cocoaBring cream to a boil in a small heavy-bottom saucepan over moderate heat or in a bowl in a microwave. Remove the pan from the heat and add the chocolate and butter, whisking until smooth. Pour the warm chocolate mixture into a shallow bowl and press a piece of plastic wrap directly against the surface. Refrigerate for at least 3 hours.Using a spoon, scoop 24 rounded teaspoonsful of the cold chocolate mixture onto a sheet of wax paper. Coat your palms with cocoa and roll each mound between your palms to form a ball. Dredge the truffles in the cocoa, tossing them gently from one hand to the other to remove the excess cocoa. Chill the truffles, covered, for at least 2 hours before serving.Almond-Amaretto Truffles
Add 2 tablespoons Amaretto the warm chocolate mixture before chilling. Toast 45 whole almonds, reserving 24 and finely chopping the remainder. Mold each truffle around a whole almond. After dredging the truffles in cocoa, roll them in the chopped nuts.Brandied Apricot Truffles
Soak 1 rounded cupful finely chopped or diced dried apricots in 1/4 cup brandy in a covered container for at least 1 hour. Add this mixture to the warm chocolate mixture.Cappuccino Truffles
Make a paste of 1 tablespoon boiling water, 1 teaspoon cinnamon and 2 teaspoons instant espresso powder. Add the paste to the warm chocolate mixture.Frangelico-Hazelnut Truffles
Reduce the butter to 1 tablespoon. Add 2 tablespoons Frangelico and 1 cup toasted and skinned chopped hazelnuts to the warm chocolate mixture before chilling.Grand Marnier-Sweet Orange Rind Truffles
Use a zester to remove strips of rind from 3 oranges. Put the rind in a small saucepan, cover with cold water, bring to a boil and boil 1 minute. Drain and repeat process. Bring 1 cup water and 1/3 cup sugar to a boil. Add rind and boil 5 minutes. Drain. When the rind is cool enough to handle, chop it fine and mix with 2 tablespoons Grand Marnier. Add the rind and liqueur to the warm chocolate mixture.Hazelnut-Frangelico Truffles
Reduce the butter to 1 tablespoon. Add 2 tablespoons Frangelico and 1 cup toasted and skinned chopped hazelnuts to the warm chocolate mixture before chilling.Kahl?a-Pecan Truffles
Reduce the butter to 1 tablespoon. Toast and chop 1 cup pecans. Add 2 tablespoons Kahl?a and the nuts to the warm chocolate mixture before chilling.Rum-Macadamia Truffles
Add 2 tablespoons dark rum to the warm chocolate mixture before chilling. Reserve 24 whole Macadamia nuts and finely chop 5 Macadamia nuts. Mold each truffle around a whole Macadamia nut. After dredging the truffles in cocoa, dip the tops in the chopped nuts.Scotch-Raisin Truffles
Soak 1 cup raisins in 1/4 cup Scotch in a covered container for at least 1 hour. Add this to the warm chocolate mixture before chilling.

No-bake fruit balls
No Bake Fruit Balls1 (6 ounce) package mixed dried fruit bits3/4 cup finely chopped nuts1/2 cup brandy1/4 cup butter, softened1/4 cup corn syrup2 1/2 cups graham cracker crumbsConfectioners` sugarIn a small bowl stir together fruit, nuts and brandy; let sta (Upload by user)

Mocha truffles
Mocha Truffles1/4 cup whipping cream3 tablespoons granulated sugar3 tablespoons butter1 1/2 teaspoons powdered instant coffee1/2 cup semisweet chocolate chips1/2 teaspoon vanilla extractChopped nuts or semisweet baking chocolate, gratedIn small saucepan com (Upload by user)

Kahlua cocoa balls
Kahlua Cocoa Balls1/2 cup Kahl?a1/4 cup light corn syrup1/3 cup chopped candied cherries1/3 cup chopped golden raisins1 cup confectioners` sugar, sifted1/2 cup unsweetened cocoa powder2 1/2 cups finely crushed vanilla wafer crumbs1 cup finely chopped pecansbr (Upload by user)

Jell-o coconut balls
Jell O� Coconut Balls1 small box gelatin, any flavor1 can sweetened condensed milk1 package coconut1 package crushed blanched almonds1 tablespoon granulated sugar1 teaspoon vanilla extractMix sweetened condensed milk, coconut, almonds, sugar and vanilla extract (Upload by user)

Double delight bourbon balls
Double Delight Bourbon Balls6 ounces semisweet chocolate chips3 tablespoons corn syrup1/2 cup bourbon7 ounces chocolate wafer cookies, crushed1 cup chopped nuts1/2 cup confectioners` sugar1/3 cup chopped candied red cherriesGranulated sugarGently melt c (Upload by user)

Apricot snowballs
Apricot Snowballs1 (8 ounce) package dried apricots1 1/2 cups flaked coconut2 tablespoons confectioners` sugar2 teaspoons orange juiceSugar (optional)In small bowl grind apricots using the medium blade of a food grinder. With hands, mix with coconut, confectioners` (Upload by user)

Date balls
Date Balls1/2 cup dates, chopped1/4 cup peanut butter1/4 cup honey1/4 cup wheat germ1/2 cup oatmeal1/4 cup chocolate chips1/2 cup coconutCombine peanut butter and honey in a saucepan and heat until melted. Add remaining ingredients and cook 1 minute while s (Upload by user)

Cherry-coconut balls
Cherry Coconut Balls42 maraschino cherries 1/2 cup graham cracker crumbs 1/2 cup butter (softened) 1 3/4 cups confectioners` sugar, sifted1 tablespoon orange juice 1 1/2 cups coconut, finely shredded or gratedDry the cherries on a paper towel.Cream the b (Upload by user)

Eagle brand chocolate truffles
Eagle Brand Chocolate TrufflesMakes about 6 dozen.3 (6 ounce ) packages semisweet chocolate chips 1 (14 ounce ) can Eagle� Brand Sweetened Condensed Milk1 tablespoon vanilla extractFinely chopped nuts, flaked coconut, chocolate sprinkles, colored    (Upload by user)

Chocolate earth balls
Chocolate Earth BallsSource: iThe Whole Foods Market Cookbook/iThis easy, no bake recipe makes a sweet and healthful treat for after school or in a lunch box. These rich morsels are like chocolate truffles for children. They offer lots of mouth appeal because they are chewy, c (Upload by user)
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Bailey`s irish cream snowball truffles
Bailey`s Irish Cream Snowball TrufflesSource: Bailey`s Irish Cream recipe booklet 19931 1/4 pounds white chocolate3/4 cup heavy cream1/4 cup Bailey`s Irish Cream1/4 cup unsalted butter; softenedSliced almonds, crushedConfectioners` sugarCoarsely chop the (Upload by user)
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Strawberry fudge truffles
Strawberry Fudge TrufflesYield: 4 dozen8 ounces cream cheese, softened 1 (6 ounce) package semisweet chocolate chips, melted 3/4 cup vanilla wafer crumbs 1/4 cup SMUCKER�S� Strawberry Preserves 1/2 cup almonds, toasted and finely choppedBeat cream cheese at (Upload by user)
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Creme de menthe balls
Creme de Menthe Balls1 cup vanilla wafer crumbs3/4 cup finely chopped pecans1 cup confectioners� sugar2 tablespoons white corn syrup1/3 cup white cr?me de mentheMix all ingredients together thoroughly. Form into 1 inch balls; roll in additional confectioners� sugar (Upload by user)
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Date nut balls
Date Nut Balls1 pound chopped walnuts 1 pound chopped dates 1 pound shredded coconut 1 pound chopped marshmallows 1 pound graham cracker crumbs 1 pound confectioners` sugar 2 cans Eagle Brand sweetened condensed milkMix all ingredients (except powdered suga (Upload by user)
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Chocolate liqueur truffles
Chocolate Liqueur TrufflesThese are quick, easy and impressive. You can use almost any of your favorite liqueurs. Try hazelnut, orange, Irish cream or chocolate liqueur.2 1/2 cups finely crushed chocolate wafers (about 45 wafers) 1 cup finely chopped walnuts, pecans, pine nuts (Upload by user)
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Chocolate frangelico truffles
Chocolate Frangelico Truffles8 ounces fine quality sweetened chocolate, chopped 1/3 cup butter, divided 2 tablespoons Frangelico liqueur 1/3 cup sifted confectioners` sugar 1 cup ground salted cashewsUsing a double boiler, place chocolate and 1 tablespoon butter in (Upload by user)
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