Thursday, December 4, 2008

Chocolate Truffles with Irish Cream


Don't spend a fortune on store bought truffles - they are one of the easiest candies to make! They keep well in the freezer for up to 3 months and make a lovely homemade hostess gift. I use Irish Cream but it also works well with Rum, Kahlua, or any sweet liquor of your choice.

Truffles
-1/4 cup butter
-3 tbsp heavy cream
-4 oz bittersweet chocolate, finely chopped
-2 tbsp Irish cream

Coating
-4 oz bitter sweet chocolate, finely chopped
-1 tbsp vegetable oil
-1 cup chocolate sprinkles (jimmies)

In a saucepan over med-high heat, bring butter and cream to a boil. Remove from heat, and stir in chocolate until completely melted. Then stir in rum. Pour the mixture into a pan and chill until firm, 2ish hours. When firm, take rounded teaspoonfulls of the mixture and form small balls. Place them on a wax paper coated baking sheet and chill until firm, half an hour or so.

To make the coating: In a double boiler over simmering water, melt the chocolate with the oil, stirring until smooth. Remove from water, cool completely. Set the sprinkles in a bowl or cup.

Drop the truffle balls 2 or 3 at a time, into the melted chocolate coating. Using a fork, lift them out and allow excess coating to drip. Roll the coated truffles in sprinkles and put them back on the baking sheet. Chill until they are set, 30 minutes. Wonderful!


Wednesday, December 3, 2008

Coconut Snowballs


Having impromptu company and looking for a quick dessert without exotic ingredients? Looking for a way to dress up simple vanilla ice cream so it's pretty enough to serve? Look no further! These coconut snowballs please most palates, look nice on the plate, and take no more than ten minutes. You can even make the ice cream balls ahead of time and keep them in the freezer. This multi-purpose chocolate sauce hardens quickly when in contact with cold foods, making it perfect for ice cream dishes.

Vanilla ice cream - scoop and shape into round balls 2-3 inches in diameter
2 cups of sweetened coconut flakes

2 squares unsweetened baking chocolate
4 tbsp butter or margerine
1 lb confectioners sugar
1/4 cup half and half or whole milk

Scoop the ice cream, shape into balls. Put in the freezer until they harden. Toast the coconut on a baking sheet until just browned, approx 5 minutes.

Melt the chocolate and butter together in a saucepan over med-high heat. Stir until smooth. Reduce heat to low. Stir in the confectioners sugar and cream in small amounts until chocolate sauce is smooth. You may need more or less sugar for consistency.

Roll the ice cream balls in the toasted coconut, patting with your hands to coat them. Drizzle chocolate sauce on plates and center the ice cream, top with more chocolate.