Fairy Castle Cake

Image Copyright Owned by 'LITTLE BOOKS OF DELIGHT'

Preparation time 25 minutes plus 1 hour for decoration

Ingredients for The Icing:
• 100g (4oz) plain chocolate
• 225g (8oz) unsalted butter
• 350g (12oz) icing sugar
• 2 egg yolks

Ingredients for Decoration:
• 1x25cm (10in.) cake board
• 5 flat sweets
• 1 tube sugar-coated chocolate beans
• 3 small silver or gold doyleys
• Any bought decoration, such as candles, bumble bees, butterflies, or a fairy

Preparation:
1. Collect 3 empty food tins to bake the turrets in, one 450g (1lb) size; one 225g (8oz) size; and one 150g (5oz) size. Wash them and remove the labels. Use a 20cm (8in.) round cake tin for the castle base. Grease all the tins and line the bases with greased greaseproof paper. Set the oven to 190°C/375°F/Gas Mark 5.

2. Half fill the food tins with the cake mixture and use the rest to fill the large tin. Bake the small cakes for 20-30 minutes and the large one for approx. 1 hour until well risen and firm when presses with the fingertips. Cool on a wire rack.

3. To make the icing; break the chocolate into pieces and melt in a bowl set over a pan of simmering water. Allow to cool but not set. soften the butter, then beat in the icing sugar, egg yolks and cooled chocolate. Beat until light and fluffy.

4. To assemble the cake: split the large cake in half and sandwich together with some of the icing. Set the cake on the board and ice the top and sides.

5. Carefully coat each turret with icing, inserting a fork into the base so that the cake can held with one hand while spreading the icing with the other. Set each turret on top of the cake, as shown in the photograph.

6. Push the sweets into the icing for windows and arrange the chocolate beans around the base, like crazy paving. Make a cut in each doyley from the outside to the center, roll them into cones to form roofs for the turrets and secure.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p52'

Rice Chocolate and Ginger Christmas Log

Image Copyright Owned by 'LITTLE BOOKS OF DELIGHT'

Preparation time 20 Minutes plus 30 Minutes decoration

Ingredients:
• 225g (8oz) plain chocolate
• 1tsp strong instant coffee
• 3tbsp water
• 5 eggs, separated
• 125g(5oz) caster sugar

Ingredients for the Filling:
• 2 heaped tbsp ginger marmalade
• 4tbsp advocaat liqueur (optional)
• 300ml (¹/³) double cream, whipped

Ingredients for Decoration:
• 1tbsp icing sugar
• Christmas decorations

Preparation:
1. Line a large roasting tin with greaseproof paper. Brush it lightly with oil and dust with flour and caster sugar. Set the oven to 200°C/400°F/Gas Mark 6.

2. Put the chocolate, coffee and water into a heavy-based pan and melt slowly over a low heat.

3. Beat the egg yolks and sugar together until pale and mousse-like. Whisk the egg whites until stiff but not dry.

4. Stir he melted chocolate into the egg yolks. Mix a spoonful of the beaten egg whites into the mixture, then carefully fold in the remaining whites.

5. Spread the mixture evenly into the prepared tin and bake for 12 minutes until the top is dry and firm to touch. Cover immediately with a damp tea towel and leave to cool, preferably overnight.

6. To make the filling: fold the ginger marmalade and advocaat into the whipped cream.

7. To assemble the log: lay a sheet of greaseproof paper on the work surface. Turn the chocolate cake on to the paper and peel off the lining. Spread with the ginger filling and roll up like a Swiss roll, using the greaseproof paper to help you. Just before serving, dust with icing sugar and add the Christmas decorations.

If preferred, the Christmas log may be filled with plain whipped cream or whipped cream flavored with coffee essence.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p50'

Tipsy Cake

Image Copyright Owned by 'LITTLE BOOKS OF DELIGHT'

Preparation time 25 minutes plus 20 minutes for decoration plus 2 hour for the syrup to soak into the cake

Ingredients:
• 125g (5oz) soft margarine
• 75g (3oz) caster sugar
• 5 eggs, separated
• 125g (5oz) plain chocolate, grated
v125g (5oz) ground almonds

Ingredients for the Syrup:
• 50g (2oz) granulated sugar
• 2tsp instant coffee powder
• 150ml (¼pt) water
• 2tbsp dark rum

Ingredients to Serve:
• 300ml (½pt) whipped cream
• 2tbsp cinnamon powder

Preparation:
1. Grease a 20cm (8in.) round cake tin and line the base with greased greaseproof paper. Set the oven to 170°C/325°F/Gas Mark 3.

2. Cream the margarine and sugar together until light and fluffy. Gradually beat in the egg yolks.

3.Carefully fold in the grated chocolate and ground almonds.

4. Whisk the egg whites until stiff but not dry and fold into the chocolate mixture.

5. Turn the mixture into the prepared tin and bake for about 1 hour or until the cake feels firm to the fingertips.

6. To make the syrup: put the sugar, coffee and water together in a heavy-based pan and set oven a low heat. Allow the sugar to dissolve, then simmer until the syrup feels sticky. Cool a little, then add the rum.

7. Place the cake in an ovenproof serving dish and prick all over with a fork or skewer. Spoon the syrup over the cake a little at a time until it has all been adsorbed. Leave to stand for at least 2 hours.

8. To serve the cake: set the oven to 170°C/325°F/Gas Mark 3. Warm the cake for about 15 minutes. Meanwhile fold the cinnamon powder into the whipped cream. Serve the cake immediately with the whipped cream handed separately.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p48'

Individual Chocolate Lava Cakes

Copyright © 2007, Martha Stewart Living Omnimedia, Inc.

Ghirardelli is one of the very few American manufacturers that makes chocolate starting from the cocoa bean through to finished products. This control over the manufacturing process, combined with Ghirardelli’s proprietary bean blend and unique methods of roasting and processing, ensures that you are rewarded with the highest quality products and an intense, smooth-melting chocolate taste.

Ingredients:
Serves 6
• 1 1/2 bars G hirardelli 60% Cacao Bittersweet Chocolate Baking Bars (6 ounces total)
• 1/4 cup heavy cream
• Nonstick cooking spray
• 8 tablespoons (1 stick) unsalted butter
• 2 large eggs
• 2 large egg yolks
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup cake flour
• Raspberries, for garnish
• Whipped cream, for garnish

Preparation To make centers:
Melt 2 ounces of chocolate (1/2 a baking bar) and cream in the top of a double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.

Preparation To make cake:
1. Preheat oven to 400 degrees. Spray six 4-ounce ramekins or custard cups with cooking spray.

2. Melt remaining 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.

3. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light.

4. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.

5. Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes.

6. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

This Dessert recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p60'.

Rum and Raisin Choux Ring

Preparation time 20 minutes plus 20 minutes for decoration

Ingredients For The Choux Pastry:
• 75g (3oz) butter
• 220ml (7½fl.oz) water
• 100g (4oz) plain flour, sifted
• 3eggs, beaten

Ingredients For The Filling:
• 300ml (½pt) whipped cream
• Icing sugar to taste
• 100g (4oz) raisins soaked in 2tbsp dark rum

Ingredients For The Icing:
• 100g (4oz) plain chocolate
• 1tsp golden syrup
• 15g (½oz) butter
• 2tsp dark rum

Preparation:
1. Set the oven to 200°C/400°F/Gas Mark 6. Wet a baking sheet.

2. Put the butter and the water together in a pan and bring slowly to the boil. Immediately the liquid boils, tip all the flour in at once, remove from the heat and beat the mixture with a wooden spoon until it becomes thick and leaves the sides of the pan. Cool.

3. Beat in the eggs, a little at a time, until the paste is smooth and shiny. It may not be necessary to add all the egg. The mixture should fall easily from a lifted spoon.

4. Put the choux pastry into a piping bag fitted with a large plain nozzle and pipe it on to the baking sheet in a circle about 15cm (6in.) in diameter. Bake for about 30 minutes until brown and crisp.

5. While still warm, split the choux ring in half, scrape out any cooked paste and discard, Cool on a wire rack.

6. To make the filling: sweeten the whipped cream with the icing sugar and stir in the soaked raisins. Use to sandwich the choux ring together.

7. To make the icing: put all the ingredients in a small pan and melt slowly over a low heat, stirring occasionally. Pour over the filled choux ring and leave to set.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p46'

Chocolate, Honey and Hazelnut Shortcake

Preparation time 30 minutes plus 40 minutes for decoration
Ingredients:
• 75g (3oz) hazelnuts
• 100g (4oz) butter
• 60g (2½oz) caster sugar
• 125g (5oz) plain flour, sifted

Ingredients For Decoration:
• 100g (4oz) plain chocolate
• 2tsp water
• 15g (½oz) butter

Ingredients For The Filling:
• 300ml (½pt) double cream, whipped
• 2tbsp runny honey

Preparation:
1. Toast the nuts in a hot over. When they are dark brown, rub in a dry tea towel to remove the skins. Reserve 6 nuts for decoration and grind the rest.

2. Cream together the butter and sugar until light and fluffy.

3. Fold the flour gently into the mixture. Add the ground hazelnuts.

4. Set the oven to 190°C/375°F/Gas Mark 5.

5. Divide the paste into three. Place each third on a baking sheet and, using the fingertips, press out into thin flat rounds of approximately 18cm (7in.) diameter. Chill for 30 minutes.

6. Bake the shortcake for 10-12 minutes. Allow to cool a little, then use a palette knife to loosen them from the baking sheet. Quickly cut one into 6 portions (they will become crisp as the cool).

7. To make the decoration: melt the chocolate and water together in a pan set oven a low heat. Stir in the butter. Set the cut portions of shortcake on wire rack over a piece of greaseproof paper. Coat each portion with the melted chocolate. Allow to set.

8. To make the filling: mix the whipped cream and honey together, place a little in a piping bag fitted with a large fluted nozzle. Use half the remaining cream to sandwich together the 2 whole shortcakes and spread the other half on top.

9. Set the portions of chocolate-coated shortcake into the cream, placing each at a slight angle. Pipe a whirl of honey cream on top of each portion and decorate each whirl with a whole hazelnut.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p44'

Chocolate-Maple Malt for Two

Image Copyright © 2010 by Barbour Publishing, Inc.

Ingredients:
• 1 cup chocolate milk
• 1 cup vanilla ice cream
• 2 teaspoons instant malted milk powder
• 2 to 3 drops maple flavoring

Preparation:
Combine all ingredients in blender. Blend until smooth. Pour into glasses; serve immediately.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p144'.

Chocolate Granola Crunch

Ingredients:
• 3 cups regular oats
• 1 cup Cheerios
• ½ cup brown sugar
• 1/3 cup slivered almonds
• ½ teaspoon salt
• ¼ teaspoon cinnamon
• ¼ cup honey
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 2 ounces bittersweet chocolate, finely chopped
• ½ cup dried cranberries

Preparation:
Preheat oven to 300 degrees. In a large bowl, toss together oats, Cheerios, brown sugar, slivered almonds, salt, and cinnamon. In small saucepan, stir together honey and canola oil. Cook until warm over low heat (about 2 minutes). Remove from heat; stir in vanilla and chocolate until smooth. Drizzle over oat mixture. Coat hands lightly with nonstick cooking spray and gently mix chocolate mixture and oat mixture until combined. Scoop out mixture onto large baking sheet lined with parchment paper and spread evenly. Bake for 20 to 30 minutes, stirring every 10 minutes. Stir in cranberries once granola is baked. Place on wire rack until granola has cooled completely.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p116'.

Chocolate Chip Rocky Road Pie

Ingredients:
• ½ cup butter
• 1 cup brown sugar, packed
• 1 egg, slightly beaten
• 2 tablespoons hot water
• 1 teaspoon vanilla
• 1 cup flour, sifted
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1/8 teaspoon baking soda
• ½ cup nuts, chopped
• 1 cup mini semisweet chocolate chips, divided
• 1 cup miniature marshmallows, divided

Preparation:
Melt butter over low heat; mix in brown sugar until well blended. Add egg, hot water, and vanilla. In separate bowl, stir together flour, baking powder, salt, and baking soda. Add to sugar mixture; mix well. Mix in nuts, half of chocolate chips, and half of marshmallows. Spread mixture into two 9-inch pie plates. Sprinkle with remaining chips and marshmallows. Bake at 350 degrees for 20 minutes. Cool.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p88'.

Bonbon Kisses

Ingredients:
• 1 (12 ounce) package semisweet chocolate chips
• ¼ cup butter
• 1 (14 ounce) can sweetened condensed milk
• 2 cups flour
• 1 teaspoon vanilla
• 30 milk chocolate candy kisses, unwrapped
• 30 chocolate-striped candy kisses, unwrapped
• 2 ounces white chocolate chips

Preparation:
Preheat oven to 350 degrees. In medium saucepan, combine semisweet chocolate chips and butter; cook and stir over very low heat until smooth. Add condensed milk; mix well. Combine flour, chocolate mixture, and vanilla; mix well. Shape 1 tablespoon dough around each candy kiss, covering completely. Place on ungreased cookie sheets. Bake at 350 degrees for 6 to 8 minutes. Do not overbake. Remove from cookie sheets and let cool. Melt white chocolate chips in microwave for 30 seconds. Stir. Repeat until smooth and creamy. Drizzle over cookies with fork. Store in covered container. Makes 5 dozen.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p60'.

Peppermint Pieces

Ingredients:
• 16 ounces white chocolate chips
• 4 ounces peppermint candy canes, crushed

Preparation:
In small saucepan over low heat, melt white chocolate chips, stirring until smooth. Add crushed peppermint. Pour mixture onto waxed paper-lined baking sheet. Freeze until set. Break into pieces.

This Dessert recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p32'.

White Chocolate Sweet Potato Cake

Copyright © 1996 and 2010, Martha Stewart Living Omnimedia, Inc. All rights reserved.

Martha Stewart

Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show, the Emmy-award winning television program now airing on Hallmark Channel. Martha Stewart Living Omnimedia, Inc., is the leading provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets.

Serves 8-10
Ingredients:
• 2 pounds (about 3) sweet potatoes
• 1 1/4 cups vegetable oil
• Unsalted butter, for pans
• 2 cups cake flour, (not self-rising), plus more for pans
• 4 large eggs
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 teaspoons pure vanilla extract
• 3 tablespoons brandy
• 1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
• 1 pound white chocolate
• 2 cups heavy cream

Preparation:
1. Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse purée.

2. Lower oven temperature to 325 degrees. Butter two 8-by-1 1/2- inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.

3. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.

4. Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.

5. Meanwhile, chop white chocolate into small pieces, transfer to a large bowl and set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.

6. When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.

7. Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup white chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.

This Dessert recipe was published in 'Martha Stewart Living Radio, Thanks giving Hotline Recipes 2010 - p56 and p57'.

"More, Please!" Chocolate Zucchini Bread

MAKES 2 LOAVES

Ingredients:
• 6 egg whites
• ¼ cup oil
• 2 cups sugar
• 1 teaspoon vanilla
• 2 cups shredded zucchini
• 1 cup applesauce or 2 mashed bananas
• 2½ cups all-purpose flour
• ½ cup cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon baking powder

Preparation:
Mix all ingredients in a large bowl. Pour the batter into 2 greased and floured loaf pans. Bake at 350° for 1 hour.

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Chocolate and Chestnut Biscuit Cake

Image Copyright Owned by 'LITTLE BOOKS OF DELIGHT'

Preparation time 15 minutes plus 15 for decoration

Ingredients:
• 3tbsp milk
• 2tbsp sherry
• 225g (8oz) sweetened chestnut puree (tinned)
• 15 Plain rectangular biscuits
• 150ml (¼pt) double cream, whipped
• 100g (4oz) plain chocolate
• 2tsp water
• 25g (1oz) butter, softened
• 5 walnut halves

Preparation:
1. Mix the milk and sherry together. If the chestnut puree is very hard, turn it into a bowl and beat to soften it.

2. Soak 3 of the biscuits in the milk and sherry and place them side by side on a serving dish. Spread half the whipped cream on top.

3. Soak 3 more biscuits and place then on top of the whipped cream. Spread these with half the chestnut puree. Repeat these two layers, ending with biscuits.

4. Melt the chocolate with the water in a small pan set over a heat. Beat in the butter.

5. Pour the chocolate over the biscuits and when nearly set, decorate with the walnut halves.

6. Refrigerate for at least 2 hours before serving.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p42'

Know Your Chocolate

*Unsweetened Chocolate is pure, unadulterated cocoa, also known as bitter or baking chocolate.

*Semisweet and Dark Chocolate is pure cocoa to which sugar and other ingredients have been added. The bitterness of a particular variety depends on the percentage of pure chocolate it contains. The more pure chocolate, the more bitter it will be.

*Milk Chocolate is pure cocoa mixed with sugar and condensed milk to give it its signature rich sweetness. It’s used to make most candy bars.

*White Chocolate isn’t a true chocolate because it isn’t made from cocoa beans. But it does contain cocoa butter, which gives it its smooth, creamy texture.

This Tip was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p59'.

Iced Chocolate Cola Float

Ingredients:
• 2 ounces unsweetened chocolate
• ¼ cup sugar
• 1 cup coffee or ½ cup espresso
• 2½ cups hot milk
• 1½ cups cola, chilled
• Vanilla ice cream

Preparation:
Melt chocolate in double boiler. Stir in sugar. Gradually stir in hot coffee or espresso, mixing thoroughly. Add the milk and continue cooking 10 minutes until mixture is smooth, then cover and chill. When ready to serve, stir in chilled cola. Serve in a tall glass with a scoop of vanilla ice cream.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p142'.

Chocolate Banana Cream Pancakes

Ingredients:
• 2 cups vanilla pudding
• 2 cups cream cheese, softened
• 3 cups pancake mix, prepared
• ½ cup chocolate chips
• 1 banana, sliced
• Chocolate sauce
• 1 tablespoon powdered sugar
• Whipped topping

Preparation:
Blend vanilla pudding and cream cheese until smooth. Refrigerate immediately. Mix pancake batter according to package directions and preheat griddle over medium heat. Pour batter for two pancakes. Distribute chocolate chips and four banana slices per pancake onto batter in pan. Cook pancakes until golden brown on both sides. Allow pancakes to cool, then place first pancake upside down on a plate. Top with vanilla cream cheese mixture. Place second pancake upside down on top of the vanilla cream cheese mixture. Drizzle with chocolate sauce, sprinkle with powdered sugar, and garnish with whipped topping.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p114'.

Cookies and Cream Pie

Image Copyright © 2010 by Barbour Publishing, Inc.

Ingredients:
• 1 (3.9 ounce) package chocolate instant pudding, prepared
• 1 (8 ounce) container frozen whipped topping, thawed
• 1½ cups chocolate sandwich cookie crumbs
• 1 (9-inch) prepared chocolate crumb piecrust

Preparation:
Prepare pudding according to pie filling directions on package; allow to set. When pudding is ready, fold in whipped topping. Add cookie crumbs; stir. Pour mixture into prepared piecrust. Freeze pie until firm. Thaw in refrigerator before serving.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p86'.

Double Chocolate Mud Bars

Ingredients:
• ½ cup butter, softened
• 1 cup sugar
• 2 large eggs, separated
• 1½ cups flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup walnuts, chopped
• ½ cup semisweet chocolate chips
• 1 cup miniature marshmallows
• 1 cup candy-coated chocolate pieces (optional)
• 1 cup brown sugar

Preparation:
Beat together butter and sugar. Beat egg yolks one at a time. In separate bowl, mix together flour, baking powder, and salt. Fold flour mixture into butter mixture. Press into greased 9x13-inch baking pan. Sprinkle with nuts, chocolate chips, marshmallows, and, if desired, candy-coated chocolate pieces. Beat egg whites at high speed until stiff peaks form. Fold in brown sugar. Spread over mixture in pan. Bake at 350 degrees for 35 minutes. Cool completely; cut into squares.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p58'.

Marbled Truffles

Ingredients:
• ¾ cup white chocolate chips
• ½ cup whipping cream, divided
• 1 teaspoon vanilla
• ¾ cup semisweet chocolate chips
• 1 tablespoon butter
• 1 teaspoon orange extract
• ¾ cup powdered sugar

Preparation:
In saucepan over low heat, melt white chocolate chips, ¼ cup whipping cream, and vanilla, stirring constantly. Pour into 9x9-inch pan. Refrigerate. In saucepan, melt semisweet chips, butter, and remaining whipping cream over low heat, stirring constantly. Remove from heat. Add extract. Pour chocolate mixture over refrigerated white chocolate mixture. Refrigerate until mixture is thick but soft, about 1 hour. Shape mixture into 1-inch balls. Place powdered sugar in shallow pan. Roll balls in sugar. Place on waxed paper. Store in refrigerator.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p30'.