Ingredients:
* 1 tablespoon coconut liqueur (Malibu)
* 2 teaspoons grated lime rind
* 1/2 cup coconut
* 1/2 cup baking cocoa
* 1 (375 g) packet white chocolate chips
* 100 ml coconut creamDirections
1. Place white melts and coconut cream in a small pan.
2. Cook, over low heat, stirring constantly, fo 3- 5 minutes or until combined.
3. Remove from heat and stir in coconut, liqueur and lime rind.
4. Transfer to a bowl, cover and refrigerate for 1 hour or until firm enough to roll into balls.
5. Line a tray with baking paper.
6. Use hands to roll 2 teaspoons of mix into a ball and place on lined tray.
7. Place tray in refrigerator for another 30 minutes or until firm.
8. Place baking cocoa in a bowl.
9. Roll each ball in cocoa to coat.
10. Transfer to the serving platter.
Ingredients
12 ounces (340 g) baker’s unsweetened chocolate squares
1/2 cup (120 ml) pecans, (crushed if desired)
16 teaspoons (79 ml) sugar substitute
3 teaspoons (15 ml) rum or cognac
1 pint (470 ml) heavy cream
1. Bring cream to a boil.
2. Add rum or cognac and simmer for 5 minutes.
3. Add chocolate and melt, stirring continuosly for about 2-3 minutes, then add nuts. Blend in well.
4. Turn off heat and let cool for 10 minutes, then add sweeteners. Mix well.
5. Line baking sheet with wax paper.
6. Spread chocolate mixture evenly on sheet. Cover with foil and put in refrigerator.
7. Let set for several hours or overnight.
8. When ready to serve, cut chocolate spread into squares and put in tin container.
3998 calories.
Ingredients:
1/3 cup (80 ml) coffee liqueur
3 cups (710 ml) nonfat vanilla ice cream or chocolate ice cream, softened
2 ounces (55 g) white chocolate, grated
1/2 cup (120 ml) strong coffee, room temp
1. Scoop ice cream into 6 balls; place onto a small cookie sheet or a 9 inch pie pan.
2. Freeze until very firm.
3. Quickly roll firm ice cream balls in grated white chocolate; press in gently.
4. Serve immediately or place on a foil lined cookie sheet and freeze until serving time. To serve, in some bowl, combine coffee and liqueur.
5. Divide coffee mixture into 6 small bowls.
6. Place 1 ice cream ball in each dish.
Makes 6 servings
98 calories
Ingredients
3 teaspoons (15 ml) rum or cognac
1/2 cup (120 ml) pecans, (crushed if desired)
16 teaspoons (79 ml) sugar substitute
1 pint (470 ml) heavy cream
12 ounces (340 g) baker’s unsweetened chocolate squares
Directions
1. Bring cream to a boil.
2. Add rum or cognac and simmer for 5 minutes.
3. Add chocolate and melt, stirring continuosly for about 2-3 minutes, then add nuts. Blend in well.
4. Turn off heat and let cool for 10 minutes, then add sweeteners. Mix well.
5. Line baking sheet with wax paper.
6. Spread chocolate mixture evenly on sheet. Cover with foil and put in refrigerator.
7. Let set for several hours or overnight.
8. When ready to serve, cut chocolate spread into squares and put in tin container.
Ingredients:
1/2 cup (120 ml) strong coffee, room temp
3 cups (710 ml) nonfat vanilla ice cream or chocolate ice cream, softened
1/3 cup (80 ml) coffee liqueur
2 ounces (55 g) white chocolate, grated
1. Scoop ice cream into 6 balls; place onto a small cookie sheet or a 9” pie pan.
2. Freeze until very firm.
3. Quickly roll firm ice cream balls in grated white chocolate; press in gently.
4. Serve immediately or place on a foil lined cookie sheet and freeze until serving time. To serve, in some bowl, combine coffee and liqueur.
5. Divide coffee mixture into 6 small bowls.
6. Place 1 ice cream ball in each dish.
Makes 6 servings
98 calories
Ingredients
1 cup (240 ml) finely ground white chocolate
1/3 cup (80 ml) heavy cream
1/4 teaspoon (1 ml) rum extract
3/4 cup (180 ml) coarsely ground walnuts
1 (12 ounce) (340 g) package semi-sweet chocolate chips
Directions
1. In a medium-sized saucepan, bring cream to a light boil over low heat.
2. Remove from heat.
3. Pour in semi-sweet chocolate chips.
4. Cover and let sit 3 to 4 minutes.
5. Meanwhile, in a shallow bowl, mix walnuts and rum extract.
6. Toss to blend.
7. Uncover chocolate chips and mix with a wooden spoon until creamy in texture.
8. Pour over nut mixture and stir until the nuts are coated.
9. Refrigerate until fudgy- approximately 4 to 6 hours or overnight.
10. Roll into one inch balls, then immediately roll into ground white chocolate.
11. Place in mini cupcake holders and enjoy.
12. Keep refrigerated if not being served.
212 calories
16 servings
Ingredients
1/2 cup (120 ml) pecans, (crushed if desired)
16 teaspoons (79 ml) sugar substitute
3 teaspoons (15 ml) rum or cognac
1 pint (470 ml) heavy cream
12 ounces (340 g) baker’s unsweetened chocolate squares
Directions
1. Bring cream to a boil.
2. Add rum or cognac and simmer about 5 minutes.
3. Add chocolate and melt, stirring continuosly for about 2-3 minutes, then add nuts. Blend in well.
4. Turn off heat and let cool for 10 minutes, then add sweeteners. Mix well.
5. Line baking sheet with wax paper.
6. Spread chocolate mixture evenly on sheet. Cover with foil and put in refrigerator.
7. Let set for several hours or overnight.
8. When ready to serve, cut chocolate spread into squares and put in tin container.
3998 calories.
Ingredients:
1 ounce (25 g) unsalted butter
2 tablespoons orange brandy
Grated chocolate for decoration
Melted chocolate for dipping
2/3 cup (150 ml) double cream
12 1/3 ounces (350 g) chocolate, broken up
1. Heat the cream in a small pan until boiling, remove from the heat and add the chocolate, stir until melted.
2. Add the brandy and the butter, stir until the butter has melted.
3. Freeze until firm enough to hold its shape, approximately 20 minutes.
4. Using a melon baller scoop out rounds and place onto non-stick baking paper, chill until firm.
5. Either roll the truffles in a little cool, melted chocolate in your hands or dip into melted chocolate. Place in a small paper caseor roll in grated chocolate. Store in the refrigerator.
Makes 36 truffles.
76 calories.
Ingredients
1 dash (0.25 ml) salt
Grated nutmeg
4 tablespoons (60 ml) butter
8 eggs
2 ounces (57 g) Fontina cheese, cut in small pieces
1 truffle, very thinly sliced
Directions
1. Melt the butter in a large skillet and set over low heat. Add the cheese and let it melt.
2. Add the slices of truffle and mix well.
3. Break the eggs onto the cheese and truffles and season with salt and pinch of nutmeg.
4. Let the eggs set 5 minutes.
Makes 4 servings.
303 calories.
Ingredients
8 ounces (230 g) cream
1 lb (450 g) bittersweet chocolate
1 ounce (28 g) butter
1 ounce (28 g) cognac
Directions
1. Enrobing: 1 lb Bittersweet chocolate 1 lb Cocoa It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient. Valhrona is my first choice and Callebaut is my second.
2. Bring the cream to a boil and pour it over the cut chocolate. Allow to stand 1 to 2 minutes and stir smooth.
3. Beat in the softened butter and cool to set. Beat with an electric mixer (using a paddle attachment if available) on medium speed until light. Beat in Cognac. Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa into a deep pan.
4. Dip the truffles in the melted chocolate and then deposit th em in the cocoa, shaking the pan to cover them.
5. After the covering sets, shake the truffles in a strainer to remove the excess cocoa.
36 calories
Makes 24 servings
