How To make Truffle Cookies
6 oz Unsweetened chocolate; cut
-up 2 tb Butter or margarine
1/3 c Half and half
1/2 c Powdered sugar
1/2 c Butter or margarine;
-softened 3/4 c Powdered sugar
1 tb Vanilla extract
1 oz Unsweetened chocolate
Melted & cooled 1 1/2 c All-purpose flour
1/8 ts Salt
Chocolate icing: 1 c Powdered sugar
2 tb Milk
1 oz Unsweetened chocolate;
-melt/cool Recipe by: Gold Medal, The Best of Holiday Baking Heat 6 ounces chocolate in a heavy 2-quart saucepan over low heat, stirring constantly, until melted; remove from the heat. Stir in 2 tablespoons margarine, the half and half and 1/2 cup powdered sugar. Shape the mixture into 1-inch balls. Place on an ungreased cookie sheet; freeze, uncovered, for about 30 minutes, or until set. Preheat oven to 350 degrees. Mix 1/2 cup margarine, 3/4 cup powdered sugar, the vanilla extract and 1 ounce melted chocolate. Work in the flour and salt until the dough holds together. If the dough is dry, mix in 1 or 2 tablespoons milk. Mold portions of dough around the frozen chocolate balss to form 1 1/2-inch balls. Place about 1 inch apart on ungreased cookie sheets. Bake for 12 to 15 minutes, or until set but not brown. Remove from the cookie sheets; cool completely on wire racks. For the icing, mix the powdered sugar, milk and chocolate until smooth. Dip the tops of the cookies into the icing. If desired, sprinkle with finely chopped nuts or chocolate shot, or drizzle with melted chocolate or vanilla-flavored candy coating. Penny Halsey (ATBN65B). Variations. Coconut Truffle Cookies: Stir in 3 tablespoons flaked coconut with the half and half. Nut Truffle Cookies: Stir in 3 tablespoons finely chopped almonds, cashews or hazelnuts with the half and half. Nutrition Analysis: 180 calories, 2g protein, 20g carbohydrate, 10g fat, 0mg cholesterol, 70mg sodium. -----
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Hot Chocolate Truffle Cookies
My favorite cookie recipe for the holidays. Make them for Santa on Christmas Eve with your kids, boo, or just for you!
1 cup semisweet chocolate chips
6 tablespoons butter
3 eggs
1 cup white sugar
1 TBSP vanilla extract
½ cup all-purpose flour
2 TBSP dark cocoa powder
¼ tsp baking powder
¼ teaspoon salt
1 cup semisweet chocolate chips
1-2 cups mini marshmallows
In small saucepan, melt chocolate chips and butter until smooth. Remove from heat and cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; stir into the chocolate mixture. Fold in more cup chocolate chips and marshmallows. Cover dough and chill for at least an hour or overnight. Preheat oven to 350F. Roll chilled dough into balls. Place on ungreased cookie sheets. Bake for 9 to 12 minutes in the oven. Allow cookies to cool before enjoying.
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Belgian Truffle Chocolate Cookies for Amateurs
Scrumptious chocolate cookies made with Belgian dark chocolate truffles. Easy to follow recipe.
Spider Truffle Cookies | Fun with Food | Better Homes & Gardens
More cute than creepy, these spider cookies are the perfect sweet and simple dessert to serve at your Halloween parties.
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Mocha Chocolate Truffle Cookies
A family favorite, these easy Mocha Chocolate Truffle Cookies are double chocolate chip cookies enhanced with espresso. With a crunchy exterior, a soft interior, and pools of melted chocolate chips, they're like eating truffle balls in cookie form!
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How to Make Triple Chocolate Truffle Cookies
A step-by-step tutorial on how to make triple chocolate truffle cookies (with Gluten Free version included). Even if you are terrible at baking, this will help you master it, one step at a time.
The recipe I use is a modified version of the All Recipes Chocolate Truffle Recipe. Here is the link if you are interested:
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Ingredients and Instructions:
Recipe By: Kevin Barr and Gluten Free Modifications by Sarah Adams
4 (1 ounce) squares unsweetened chocolate, chopped
1 cup semisweet chocolate chips
6 tablespoons butter
3 eggs
1 cup white sugar
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
(Gluten Free Version: 1/4 cup Tapioca Flour and 1/4 cup Arrowroot Flour and 1/2 teaspoon Xanthan Gum
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
Directions
Slowly melt unsweetened chocolate over double boiler or on low heat in oven removing every 4 minutes to stir, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
2Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
3Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Printed From Allrecipes.com 1/7/2017