Sandys Sinful Truffles Recipes

GHIRARDELLI SINFUL CHOCOLATE TRUFFLES

Steps:

• In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
• Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

SANDY'S SINFUL TRUFFLES

Steps:

• In a medium bowl, mix the jam, cake crumbs and liqueur. Mix in the melted chocolate. Roll batter into 2-inch balls and then roll in chopped walnuts. Transfer balls to a cookie sheet and refrigerate until set, about 20 minutes.

BAKLAVA TRUFFLES

Steps:

• For the coating: Melt the butter in a skillet over medium heat, then add the walnuts, shredded wheat and salt and toast until the walnuts are fragrant and the wheat has started to brown, about 3 minutes. Spread out on a plate and refrigerate to cool completely.
• For the filling: Melt the butter in a skillet over medium heat, then add the walnuts and toast until fragrant, 5 minutes. Place in a food processor with the honey, cinnamon and salt and puree until a smooth nut butter forms, scraping down the sides as necessary.
• In a large bowl, crush the shredded wheat cereal with your hands, then add the walnut butter. Stir until combined, then roll into 24 small balls.
• For the dipping: Microwave the honey until thin, 1 minute. Put a filling ball on the end of a toothpick or skewer, then dip into the honey and roll in the coating, making sure to cover completely. Place each truffle in a mini cupcake liner, and package in a decorative tin.