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This recipe for Mint Fudge Truffles is closer to many fudge recipes than the traditional ganache-based truffles. These truffles are smooth, creamy, and refreshingly minty. The green chocolate decoration is optional but adds a beautiful finish. Prep Time: 45 minutes Total Time: 45 minutes Ingredients: * 1.5 cups granulated sugar * 3/4 cup butter * 1 can (5 oz) evaporated milk * 2 packages (4.67 oz each) Andes mints * 1 jar (7 oz) marshmallow creme or fluff * 1 tsp vanilla extract * 18 ounces semi-sweet chocolate chips * 4 ounces white chocolate * green "candy coloring" (not regular food coloring) Preparation: 1. Prepare a cookie sheet by covering it in aluminum foil and spraying it with cooking spray. 2. Combine sugar, butter, and milk in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly. 3. After mixture reaches a boil, reduce heat and cook, stirring occasionally, until a candy thermometer reads 236 degrees (soft-ball stage)...

Ingredients: * 1/4 cup freeze dried coffee * 1/4 cup rum * 1 tablespoon water * 2 tablespoons cocoa * 2 cups vanilla wafer crumbs * 3 cups confectioners' sugar, divided * 1 cup chopped nuts * 3 tablespoons light corn syrup * dash salt Preparation: In a mixing bowl, dissolve coffee in rum and water; add cocoa, vanilla wafer crumbs, 2 cups of confectioners' sugar, chopped nuts, and corn syrup; mix well. Sift remaining 1 cup confectioners' sugar onto waxed paper. Measure mocha ball mixture in teaspoonfuls; roll into small balls. Roll in the sifted confectioner's sugar. Store in tightly covered container for several days to bring flavor out. Makes about 4 dozen.

Bourbon balls recipe, or use rum for these easy chocolate confections. Ingredients: * 12 ounces vanilla wafers, finely crushed (3 cups) * 1 cup finely chopped pecans * 1 cup confectioners' sugar, divided * 1 cup semisweet chocolate morsels * 1/2 cup light corn syrup * 1/3 cup bourbon or rum Preparation: In a medium-size mixing bowl, combine crushed wafers, pecans, and 1/2 cup confectioners' sugar; set aside. In a double boiler over simmering water, melt chocolate morsels with corn syrup. Add Bourbon or rum; stir until smooth. Pour chocolate mixture over wafer mixture. Stir to combine thoroughly. Shape mixture into 1-inch balls; place on waxed paper. Place remaining confectioners' sugar in a shallow bowl. Roll balls in confectioners' sugar; place on waxed paper in a container, adding more waxed paper between layers, or place in small paper or foil candy cups. Store in airtight container for about 3 days before serving. Store for up t...

Deep chocolate and luscious raspberries are paired in this delicious chocolate raspberry truffle recipe. The ganache filling of these truffles stays fairly soft, so they seem to melt in your mouth with each bite. This recipe calls for candy coating, which stays hard at room temperature. You can use real chocolate, but you will want to temper the chocolate so that these soft truffles have a hard outer shell. Like many truffle recipes, this recipe requires several extensive chilling periods, so be sure to plan ahead and give yourself plenty of time. Ingredients: * 1 package (10 oz) frozen raspberries, thawed * 1/4 cup powdered sugar * 1 lb semisweet or bittersweet chocolate, finely chopped * 3/4 cup cream * 2 tbsp light corn syrup * 1 lb chocolate candy coating, for dipping * 1/4 cup red candy coating, for decoration (optional) Preparation: 1.Place the raspberries in a blender or food processor, and process them until they are liquid. Pour the r...

Rum balls are a rich, chocolately candy with a sophisticated taste that appeals to adults. This recipe for rum balls can also be used to make bourbon balls—simply substitute bourbon for rum. These candies are better after they have aged for several days, so be sure to make them several days before you plan to serve them. To crush the wafers, you can either use a blender or food processor, or place them in a large Ziploc bag and crush them with a rolling pin. Be sure that the cookies are in small crumbs, not large chunks. This recipe yields approximately 30 candies. Prep Time: 20 minutes Total Time: 20 minutes Ingredients: * 1 cup chocolate chips or chopped chocolate * 3 tbsp light corn syrup * 1/2 cup rum * 2.5 cups crushed wafers (about one 10-ounce box) * 1 cup powdered sugar, divided * 1 cup finely chopped nuts Preparation: 1. Place the chocolate in a large microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating. 2. O...

Minty Chocolate Snowballs are a fun holiday variation of Oreo Truffles. Chocolate cookie crumbs, cream cheese, and creamy mint candies are combined in these refreshing, addicting Christmas candies. I like to keep these simple by rolling the finished balls in powdered sugar to resemble snowballs, but you can dip them in chocolate (or white chocolate) if you desire. Ingredients: * 1 package (18 oz) cream-filled sandwich cookies, like Oreos * 1 package (8 oz) cream cheese, softened to room temperature * 1/2 tsp mint extract * 1 package (12.5 oz) creamy chocolate mints, like Junior Mints * 14 oz chocolate-flavored candy coating (optional) * 1 cup powdered sugar (optional) Preparation: 1. Prepare a baking sheet by lining it with aluminum foil and set aside for now. 2. Place the sandwich cookies in a food processor and blend until they are in fine crumbs, stopping several times to stir the mixture and scrape the sides to ensure an even blending. 3. O...

Rich milk chocolate ganache is piped into a dark chocolate cup and topped with a toasted marshmallow in these adorable, luscious Hot Chocolate Truffle Cups. Use the best milk chocolate you can find to make these cups a truly gourmet treat. The marshmallow is optional, but I think it adds great visual appeal. This recipe yields 12 2” truffle cups. As an alternative to making the chocolate cups called for in the recipe, you can use pre-purchased chocolate cups sold in many liquor stores and specialty food stores. If you would like to make your own chocolate cups, I have a photo tutorial showing how to make chocolate cups. Yield: 12 hot chocolate truffle cups Ingredients: * 8 ounces good-quality milk chocolate * 1/2 cup (4 ounces) cubed butter, softened to room temperature * 3 egg yolks * 6 ounces (1 cup) chocolate candy coating * candy cup molds or paper candy cups * 12 miniature marshmallows or 3 large marshmallows Preparation: 1. Chop the milk cho...

Chewy Caramel Truffles combine the best parts of truffles and caramels in one candy. The center of this truffle has the rich, silky taste of a milk chocolate truffle, but with a bit of “chew” and a deep caramel flavor like many caramels. If you don’t want to dip them in chocolate, these are also excellent rolled in chopped toasted pecans. This recipe yields about 24 small 1-inch truffles. Ingredients: * 8 ounces milk chocolate, finely chopped * 4 tbsp (2 oz) butter * 1/3 cup caramel topping (like ice cream topping) * 2 tbsp heavy cream * 1 lb chocolate-flavored candy coating Preparation: 1.Place the chopped milk chocolate and the butter in a large microwave-safe bowl and microwave until melted, stirring after every 40 seconds to prevent overheating. 2. Once melted and smooth, add the caramel topping and the cream, and beat with a hand mixer on medium speed until it is smooth and slightly thickened. At some point the butter may separate out and appear as...

You won’t be able to resist biting into these Bleeding Truffles! These innocent-looking chocolate truffles contain a surprise center of red jam that oozes out when you bite into the truffles. For best results, use a jam with a bright-red color, or add some red food coloring to your jam. These delicious, clever candies are perfect for Halloween parties, scary movie nights, or vampire-themed parties. Ingredients: * 9 ounces bittersweet chocolate, finely chopped * 2/3 cup cream * 1 tsp vanilla extract * 1/3 cup red jam, like strawberry or raspberry * 1/2 cup unsweetened cocoa powder Preparation: 1. Prepare a baking sheet by lining it with aluminum foil or parchment paper. Place the chopped chocolate in a large bowl. 2. Place the cream in a small saucepan and scald it until bubbles being to appear around the sides of the pan, but do not allow it to boil. Pour the hot cream over the chocolate and allow it to soften and melt the chocolate for 30 seconds. 3...

Exploding Truffles literally pop in your mouth! Pop Rocks candy is combined with chocolate ganache to produce unique truffles that are a real blast to eat. The combination of chocolate with popping candy is unusual, but it adds a fun, playful element to the truffles that I really enjoy. This recipe yields about 2 dozen small truffles. Ingredients: * 6 ounces bittersweet chocolate (about 1 cup chopped) * 4 ounces heavy cream * 5 .33-oz envelopes popping candy, like Pop Rocks * 12 ounces chocolate candy coating Preparation: 1. Chop the chocolate into small pieces and place it in a medium heat-safe bowl. Place the cream in a small saucepan over medium heat and bring it to a simmer. 2. Pour the hot cream over the chocolate and allow it to soften the chocolate for a minute. Use a whisk to blend the cream and chocolate together. Stir until you have a smooth, homogenous mixture. Press a piece of plastic wrap on top of the ganache and refrigerate it until it is firm enough to scoo...

Tiramisu Truffle Squares feature the signature flavors of tiramisu in decadent truffle form. Ladyfinger cookies are encased in a rich chocolate ganache flavored with almond extract, coffee, and brandy. You can omit or modify any of the flavorings to suit your tastes. These elegant little squares make an excellent after-dinner treat. Ingredients: * 1 pound semi-sweet chocolate * 3/4 tsp almond extract * 1 tsp brandy (optional) * 1 cup heavy cream * 1 tsp instant coffee * 6-8 soft ladyfinger cookies (depending on size) * cocoa powder, for dusting Preparation: 1. Prepare an 8x8 pan by lining it with aluminum foil and set aside for now. 2. Chop the chocolate into small pieces and place it in a large heatproof bowl. Pour the almond extract and the brandy, if using, over the chocolate. 3. Place the cream in a small saucepan over medium heat and add the instant coffee, stirring until it dissolves. Heat the cream until it begins to simmer, but do n...

Chocolate Mint Truffle Cups feature a luscious silky chocolate ganache with a refreshing burst of mint flavor. These cups are a close cousin to chocolate-mint truffles, with a similar rich chocolate taste and smooth, melting texture. However, because the chocolate mixture is piped into candy cups instead of being rolled into cocoa powder-covered balls like truffles, these candies are faster to make, more elegant in presentation, and easier to serve and eat at parties. This recipe yields about 18 small cups. Ingredients: * ¼ c plus 2 tbsp heavy cream * 2 tbsp butter, cut into small pieces * 6 oz semisweet chocolate, chopped (about 1 cup chopped) * ¼- ½ tsp peppermint extract * Sprinkles or other decorative toppings (optional) * 18-20 foil or paper candy cups Preparation: 1. Place the small foil or paper candy cups onto a baking sheet and set aside for now. Chop the chocolate into small pieces and place it in a heatproof bowl. 2. Place the cream and...

Recipe makes 25 mini tarts. Water Dough ================== 230 high protein flour, sifted 10gm custard powder, sifted 100 margarine/butter 4 tbsp castor sugar 1 egg, lightly beaten 4-5 tbsp water Oil Dough ============== 150g plain flour, sifted 100gm shortening Filling: ============= 240ml boiling water 120gm castor sugar 3 eggs ( size A) 1 tsp vanilla essence 1/2 tsp vinegar ( helps to set the filling) Method: ============= Filling: Add the castor sugar to the boiling water, stir to dissolve the sugar and leave aside to cool. Water dough: mix flour and custard powder together and rub in butter/margarine until it resembles breadcrumbs. Add in the sugar, mix well and put in the egg and 4 tsps of water, mix all with hand until it forms into a dough. Knead the dough by hand, will take several minutes to knead until it becomes a smooth dough.( i used food processor to make this dough, add in all the ingredients except egg and water, put on pulse to achieve br...

Ingredients For Crust: =========================== 225-250 gr Oreo biscuit, finely crushed 150 gr Unsalted butter, melted and cooled Method: =========== - Use a large sheet of aluminum foil to wrap the base of a 7" x 7" square cake ring. - Slowly drizzle in the melted butter into the biscuit crumbs then stir till the mixture it's almost combined press into cake ring and chill in the fridge until firm. (or put in the freezer about 30 mins). Ingredients For Durian Fillings: ====================================== 50 ml Boiling water 1 Tbsp Gelatin powder 250 gr Cream cheese 70 gr Caster sugar 250 gr Durian flesh 125 gr Plain yogurt 200 gr Non-dairy Whipping cream Method: =========== - Dissolved the gelatin powder in 50ml boiling water and set aside. - Beat the cream cheese and sugar until creamy and light, then add in the durian flesh and continue to beat until well combined. - Next pour in the melted gelatin mixture and yogurt then stir till combined...

Ingredients: (A) 100 gm butter 250 gm water 1/2 tsp sugar pinch of salt (B) 150 gm flour,sifted (C) 3 eggs Method: Cook (A) until boil. Add in (B) and mix to form a smooth paste. Let it slightly cool. Use mixer, beat the paste,add in (C) in several times.Beat it until well blended and smooth. Place the batter into the piping bag fitted with plain or star nozzle. Pipe it onto lined pan.(please use non stick paper liners) Bake at 200 C for 20 minutes or golden brown. Take out from oven and immediately make a hole ,to let the hot air out. When cooled,use a long nozzle to pipe some filling into it.Serve. Filling: 200 gm Whip topping cream, whipped 200 gm durian flesh, blend till fine. Mix the whipped topping cream and durian flesh until well combine.Keep it in the refrigerator.

Ingredients: (A) 300 gm bread flour(high protein flour) 200 gm plain flour 5 gm salt 60 gm sugar 20 gm milk powder 1/2 tbsp baking powder 31/2 tsps instant yeast (B) 2 egg yolks 280 ml cold water (C) 50 gm shortening Topping: some melted chocolate. Method: Mix (A) till well blended. Add (B) and knead to form a dough. Add (C), knead to form a smooth dough. Cover the dough with wet cloth and leave it to prove for 45 minutes, or till it doubles in size. Here is how I prove my dough. Mould it into a ball then let it rest for 15 minutes. Roll it out into a thin sheet about 10mm thick, then cut it with a round cutter. Use scissor to clip the surface ,to make the thorns. Place uncooked doughnuts onto a lightly flour baking tray and cover with a wet cloth,leave it to prove for 35 minutes. Deep fry doughnuts in hot oil till golden brown.Dish up and let it cool. Filling : 100 gm whip topping cream. 125 gm durian flesh Methods: Whip the topp...

My first try on doughnuts!!! Shaping the doughnuts... This version aka recipe's doughnuts is not that soft??!! , or maybe perhaps is bcos of the controlling of the flame during frying time cos my later batch of doughnuts finally turns out nice tone! Must fry in low flame, if not doughnuts will turn out like cao tao doughnuts!!! Doughnuts with white chocolate and chocolate sauce! Doughnuts with white chocolate and chocolate chips! Ingredients: ================ (A) 300 gm bread flour(high protein flour) 200 gm plain flour 5 gm salt 60 gm sugar 20 gm milk powder 1/2 tbsp baking powder 3 1/2 tsp instant yeast (B) 2 egg yolks 280 ml cold water (C) 50 gm shortening ============ Topping: ============ Melted chocolate ============ Method: ============ Mix (A) till well blended. Add (B) and knead to form a dough. Add (C), knead to form a smooth dough. Cover the dough with wet cloth and leave it to prove for 45 minut...

Biscuits base : ------------------- 200 gm Digestive biscuits , blend in a food processor until fine 50 gm Ground almond 120 gm Butter,melted Mix all above ingredients until well combined. Press evenly in the bottom of a 9 inch lined springform pan, then wrap pan with foil (to prevent water leaking) Keep in fridge till needed Filling : ---------------- 600 gm Cream Cheese,room temperature 100 gm Butter,room temperature 1 tsp Vanilla Extract 70 gm Sugar 2 tsp Lemon zest 30 gm Corn flour 2 Eggs (M) 2 egg yolks 300 ml UHT Whipping cream mix with 2 Tbsp Lemon juice OR 300 ml Sour cream 2 egg whites 60 gm Sugar Method: -------------- Position the oven rack in the lowest of the oven and preheat to 140'c Place cream cheese,butter,vanilla extract and sugar in a mixing bowl and beat till creamy (about 2 or 3 minutes) Add in lemon zest,corn flour and eggs and continue beat until just combined ! Add in whipping cream or sour cream(if use) and beat till well comb...

Glaze ============= 2 1/2 cups powdered sugar 1/4 cup water 2 tablespoons honey VARIATIONS: ================ Maple Glazed Doughnuts: Omit Glaze in recipe. Stir together 2 cups powdered sugar, 1/2 cup pure maple syrup or maple-flavored syrup and 1 teaspoon vanilla in small bowl. Dip warm doughnuts into glaze; place onto cooling rack to set. Serve warm. Powdered Sugar Glazed Doughnuts: Omit Glaze in recipe. Stir together 2 cups powdered sugar and 4 to 5 tablespoons water in small bowl. Dip warm doughnuts into glaze; place onto cooling rack to set. Serve warm.

Ingredients: ================== 1.5 kg Plain flour 33 gm Instant yeast 75 gm Marjerin 120 gm Castor sugar 1 1/2 large eggs 45 gm Milk powder 15 gm Salt 15 gm bread softener/improver 140 gm shortening 7.5 gm baking powder 750 gm tap water (weigh the water to 750 gm) 1 tablespoon Ovalette Method: ============= Mix all ingredients except the shortening and marjerin into a mixing bowl and knead till a sticky dough is form, add in the shortening and marjerin and continue kneading till a smooth non stick dough is form. Take the dough out and rest for 5 minutes Roll the dough out on a floured surface into 1.5cm thickness and cut with a doughnuts cutter Place doughnuts in a floured baking tray and lightly sprinkle some flour on top,then prove for about 1 1/2 hours or till double in sizes. Fried doughnuts in low fire(turn frequently) till light golden colour Coat with castor sugar. Serve warm or cool

This doughnut recipe is quite huge. You can half the amount. This doughnut has a soft texture and is well liked. It remains soft even after 3 days. Ingredients: ================== 5 eggs 20g salt 320g butter or margerine 1/2 tbsp condensed milk 1 tsp baking powder 3kg high gluten flour(bread flour) 60g instant yeast 1200 ml water Method: ============== 1. Lightly mix 1 - 8 using a dough hook. Add in 9 at medium speed (no. 4) for 10 minutes 2. Roll out flat and cut out with doughnut cutter. 3. Deep fry in oil until golden brown and roll in sugar immediately.

Ingredients: ================ 1 quart heavy cream 1 cup sugar 1- ounce chocolate liqueur (recommended: Godiva Liqueur) 1/2 tablespoon vanilla extract 2 ounces cocoa powder 1-ounce unsweetened chocolate 11 large egg yolks Method: ============= Preheat the oven to 350 degrees F. In a medium sized saucepan over medium-high heat, add the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended. Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs a little at a time while whisking. Strain and pour into individual porcelain ramekins. Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes. Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch. S...

Ingredients: ================ 7oz /200g white chocolate 5 large egg yolks 3 oz/75g caster sugar 1 ½ cups/350ml double cream ½ cup/125ml milk 9 oz/250g fresh raspberries Method: ============= Put the eggs, chocolate and sugar into large heatproof bowl. Heat the cream and milk in a saucepan until just boiling, then slowly pour over egg mix and whisk over a saucepan of barely simmering water, making sure the bowl is not touching the water, until thick. Place in the fridge to cool completely. Place fresh raspberries divide 3/4 raspberries between 6 individual ramekins (3″x 2″ deep, or 5″ x 1″ individual dishes) and spoon the brulée mix over smooth over with a pallete knife. When ready to serve evenly sprinkle the surface of the brulée with a thin layer of caster sugar and blow torch, or place under a hot grill until golden brown. Repeat until you have a thick, golden and hard surface. Decorate with the remaining raspberries and a sprig of mint. Preparation time – 5 minut...

Ingredients ================== * 4 cups of heavy cream * 1 tsp of vanilla * 1/2 cups of sugar * 6 egg large egg yolks * Boiled water * extra sugar for topping Method ================== * Pre-heat oven to 300 degrees. * Bring cream and vanilla to a simmer on the stove. * Remove from stove and let cool for 10 minutes. * Beat egg yolks and sugar until creamy and light yellow. * When cream has cooled slowly beat it into the egg mixture. * Place mixture into ramekins that are sitting in a baking dish with a dish towel in it. * Fill baking dish half way up the ramekins with the boiling water. * Place in the oven for 30-40 minutes or until creme brulee jiggles only a little and appears mostly firm. * Remove from oven and place in fridge for a couple hours to cool. * When ready to serve top with thin layer of sugar and brown with a cooking torch to create a hard glass like top on the custard.

Ingredients: (makes 1800 to 2000ml) ------------------------------------------- 750ml (3 cups) milk 6 egg yolks 6 egg whites 1 cup (200g) sugar 2 tbsp cornstarch 1 cup (250ml) double cream 1 tsp vanilla essence Method: -------------- Beat the egg yolks and 3/4 cup sugar until light and fluffy. Fold in cornstarch. Stir in milk, in a thin stream. Cook over a low heat, stirring continuously until mixture thickens. Bring to a boil. Remove from heat and stir in vanilla essence. Cool completely. Whisk egg whites with 1 tbsp of sugar. Sprinkle with the remaining sugar and keep beating till stiff. Fold the cream gently into whisked egg whites. Pour into a freezerproof container (aluminum) until mixture begins to freeze and beat mixture with an electric mixer again until even in texture. Pour into a container with lid. Ice cream should be softened out of the freezer for some minutes before scopping into glasses.

Ingredients: (makes 1500ml) --------------------------------- 2 cups (500ml) milk 1 1/2 cups (300g) sugar 2 tbsp cornstarch 3 egg yolks 100g chocolate 1/2 cup (125ml) hot milk 200g double cream 3 egg whites 3 tbsp sugar Method: ----------- Chop and melt chocolate in hot milk inside a bowl. Place egg yolks, sugar and cornstarch in a saucepan. Stir in chocolate milk. Cook over a medium heat, stirring constantly until the mixture thickens. Remove from heat and cool completely. Whip cream until stiff. Fold into mixture. Beat egg whites and sugar until firm peaks form. Fold chocolate cream into egg whites. Pour into freezerproof container and freeze until solid. Place scoops of ice cream into bowls and serve with ladyfingers or wafers, garnished with mint leaves.

Ingredients: --------------- 100g dark chocolate 150g white chocolate 3 dl cream 4 raspberries 4 mint leaves Method: ---------- Break the chocolate into pieces and melt in a casserole dish set over a saucepan and barely simmering water, stirring occasionally. Brush 4 moulds with melted chocolate. Place in refrigerator and leve the chocolate to set. Remove from the refrigerator and brush again with melted chocolate (melt again if chocolate had harden). Leave again to chill in fridge. Once the chocolate has set, gently remove the moulds and set the chocolate baskets aside. Break the white chocolate into pieces and melt in a casserole dish set over simmering water and stir. Whip the cream with electric mixer in a chilled mixing bowl, add melted white chocolate by fiolding with a spoon. Fill the dark chocolate baskets with the white mousse and place a washed and dried raspberry and a mint leave on each basket. Place in fridge and leave to set for 3 hours and se...