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Thibeault's Table.
- 1 cup butter
- Pinch of salt
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1 cup chocolate chips
Cream butter and sugar until light and fluffy. Add vanilla, flour, salt, and chocolate chips. Roll into 1 inch balls. Dip fork in to white sugar and flatten cookie.
Bake at 325° until golden. Approximately 14 to 16 minutes. Do not let brown.
Source: Recipes Only 1990
The ultimate dream of a true chocophile. A cherry surrounded by a smooth, rich truffle mixture and tipped in chocolate.
Truffle Mixture - 1/3 cup Whipping cream
- 2 tablespoons Butter
- 2 tablespoons Granulated Sugar
- 4 squares Semi-Sweet Chocolate
- 24 Maraschino Cherries w/ Stems
Chocolate Coating 6 squares Semi-Sweet Chocolate
Truffle Mixture Combine cream, butter and sugar; bring to a boil over medium heat. Remove from heat; add chocolate. Stir until melted. Chill mixture until firm enough to handle, 3 to 4 hours. Wrap each cherry in about 1 teaspoon truffle mixture. Chill
Chocolate Coating Partially melt chocolate over hot water. Remove from heat and continue stirring until completely melted. Dip cherries in melted chocolate; place on waxed paper lined tray. Chill to set chocolate. Makes 24 cherries.
Patty's Recipe
300 degrees for 45 - 50 minutes
- 1/2 cup butter
- Pinch salt
- Pinch baking soda
- 1/4 cup fruit sugar, (Same as Berry sugar or very fine granulated sugar)
- 1 cup flour
- Sugar to dredge
Mix together Flour, salt and baking soda.
Cream butter and fruit sugar. Add flour mixture and mix well.
Pat firmly into round cake pan. Use tines of fork to make a decorate edge around the outside of the dough. Now use fork to poke holes all over surface. (This stops the shortbread from rising up during baking.. Bake in low oven until just starting to colour. Should not brown.
Remove from oven and sprinkle with fine sugar. Let sit 5 minutes and then Cut into wedges while still warm. Do not remove shortbread wedges from pan until cool.
Note:
This recipe can be doubled and baked in a rectangle pan, and cut into fingers rather than wedges.
Source: 1983 Oct/Nov. Entertainment and Recipe Booklet
- 1/2 cup maraschino cherries, quartered
- 2 tablespoons Brandy
- 1 cup semi sweet chocolate chips
- 1 cup butterscotch chips
- 1 8 ounce package cream cheese
- 2 cups mini marshmallows
- 1/2 cup chopped walnuts
- 2 cups flaked coconut
Marinate cherries at least 4 hours or overnite in brandy Melt Chocolate chips and butterscotch chips and add cream cheese. Stir in cherries, marshmallows and walnuts and refrigerate until cold enough to roll into balls. Roll in coconut. Refrigerate. The longer the better. The flavours intensify.
- 3 (175G) packages of semi-sweet chocolate chips
- 1 can Sweetened Condensed Milk
- 1 tablespoon Vanilla Extract (or rum)
- Finely chopped nuts,
- Flaked Coconut
- Chocolate Sprinkles,
- Unsweetened Cocoa
- Or Icing Sugar
In heavy saucepan, over low heat, melt chocolate chips with condensed milk. Remove from hat, stir in vanilla. Chill for 2 hours or until firm. Shape into 3/4 inch balls; roll in one of the optional coatings.
Chill until firm.
These can also be frozen.
Source: Piggyscookingjournal.com
Ingredients:
- 150g almond
- 50g sugar
- 20ml water
- A dash of salt
- 5g unsalted butter
- 50g bittersweet chocolate, melted (I used Valhona Guanaja 70%)
- Cocoa powder, for dustingNOTE: I also used Callebaut White Chocolate
Method:
1) Roast almond at 130 deg C for 25 minutes. Let it cool to room temperature.
2) In a saucepan, cook sugar and water until caramelized. Turn off heat. Stir in salt, follow by almonds. Add in butter and continue to stir until combine.
3) Pour the almonds onto a large baking tray. Spread out the almonds quickly and let it cool to room temperature.
4) Stir the almonds into the bowl of melted chocolate, making sure that every piece of almond is covered with chocolate. Spread out onto the baking tray again, and then keep in the fridge until the chocolate hardened.
5) Dust the almonds with cocoa powder, serve.
Crisp Chocolate Truffles
Crisp Chocolate Truffles
- 1 jar 7 oz marshmallow cream
- 2 tablespoons butter
- 1 cup semi sweet chocolate chips
- 2 cups Rice Krispies
- 14 ounces bittersweet chocolate
- 2 tablespoons vegetable shortening
- White chocolate chips.
In heavy saucepan combine marshmallow creme, butter and chocolate chips. Cook over low heat until chocolate is melted and mixture is smooth, stirring constantly. Remove from heat.
Stir rice Krispies into hot mixture, mixing until thoroughly combined. Drop mixture by rounded measuring teaspoons onto waxed paper lined cookie sheet. Shape into round balls and Refrigerate about 1 hour or until firm.
Melt bittersweet chocolate with shortening and dip each chocolate ball in melted chocolate and place on waxed paper-lined cookie sheet. Melt white chocolate and place in zip lock bag. Cut tiny hole in corner of bag and drizzle white chocolate over truffles. Refrigerate until firm.
Place in small candy paper cups.
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Comments (7)
droooool :D I want to try all of them!
I really like a lot of these recipes, thanks for the ideas!
yum! (except for the mess called appropriately, white trash)
the truffles look goooood
These look great, thanks!
Ooooo the shortbread recipes and the truffle-covered cherries look yummy! :D