Sandys Sinful Truffles Food

GHIRARDELLI SINFUL CHOCOLATE TRUFFLES

Steps:

• In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
• Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

SANDY'S SINFUL TRUFFLES

Steps:

• In a medium bowl, mix the jam, cake crumbs and liqueur. Mix in the melted chocolate. Roll batter into 2-inch balls and then roll in chopped walnuts. Transfer balls to a cookie sheet and refrigerate until set, about 20 minutes.

SANDY'S SUNDAE

Steps:

• For the mocha chocolate sauce: In a medium saucepot, heat the cream, coffee and corn syrup over low heat. Once hot, whisk in the chocolate and vanilla. Let simmer for 5 minutes.
• For the dulce de leche sauce: In a small saucepot, whisk together the dulce de leche, heavy cream and spiced rum. Heat over low heat until hot.
• To assemble the sundae: Pour about 2 tablespoon each of the mocha chocolate and dulce de leche sauces in the bottom of a sundae glass. Top with the coffee ice cream, vanilla ice cream and finally the chocolate ice cream. Drizzle with more of the sauces. Top with the whipped cream, garnish with the chocolate-covered pretzels, brittle and just a little drizzle of each of the sauces. Top with the chocolate-covered cherry and sprinkle with the edible gold sprinkles or glitter. Serve immediately.

GHIRARDELLI SINFUL CHOCOLATE TRUFFLES

Steps:

• In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter.
• In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat.
• Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
• Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa.
• Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly.
• Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

SINFULLY SIMPLE TRUFFLES

Steps:

• Mix prepared frosting and powdered sugar in mixing bowl (Start with 2 cups adding a little extra until you are able to shape mixture into a semi-stiff walnut size ball).
• Fold in 1/2 cup of nuts (optional).
• Shape mixture into walnut size balls and place on wax paper lined cookie sheet.
• Place in refridgerator to chill (10 minutes).
• Melt semi-sweet chocolate chips in microwave on low in 30 second intervals, stir often (should only take 1-2 minutes).
• Stir 1-2 tablespoons of shortning into melted chocolate to give chocolate a dipping consistancy.
• Remove chocolate balls from fridge and dip into melted chocolate (sprinkle with chopped nuts if desired).
• Place dipped'truffles' on a wax paper lined cookie sheet until set (placing in fridge will speed this up).
• Arrange your fancy'truffles' on a serving platter and WOW your friends!