Daiquiri Balls Recipe
1 (6-ounce) package semisweet chocolate bits
1/2 C. sour cream
1/2 lb. vanilla wafers
1 C. confectioners' sugar, plus more for rolling
1/4 t. salt
3 T. cocoa
1 T. each lemon and orange zest, grated
2 1/2 T. lemon juice
1 1/2 T. white corn syrup
1/4 C. rum
1 C. pecans, finely chopped

Melt chocolate over hot water. Cool. Add sour cream; mix and refrigerate overnight. Form into 54 balls, using 1/2 teaspoon mixture for each. Crush wafers, and add 1 cup confectioners' sugar, salt, cocoa, and fruit zests. Blend in lemon juice, syrup, rum, and pecans. Form balls the size of walnuts around the chocolate centers. Roll in confectioners' sugar. Store in airtight containers. Freeze. Makes 54 balls.

PARTY COCOA FUDGE



3 Tbsp. butter or margarine



4 tsp. white creme de menthe



1 3/4 c. sifted powdered sugar



2 drops red or green food color



Traditional Cocoa Fudge



1/2 c. chopped nuts



Cream butter and creme de menthe in small mixing bowl.



Add powdered sugar and food color, beating until smooth. Place



dollops of mixture over Traditional Cocoa Fudge while cooling.



Press evenly over fudge. Sprinkle with nuts, pressing in



lightly. Cool and cut into 1-inch squares. Makes 45 to 64



squares.

Chocolate-Raspberry Truffles



20 ounces bittersweet chocolate, chopped into small pieces

3/4 cup plus 2 tablespoons heavy cream

6 tablespoons corn syrup

2 tablespoons unsalted butter

6 to 7 tablespoons raspberry liqueur, such as framboise

Cocoa powder, for dusting



Put 12 ounces of the chocolate in a bowl. Whisk together the cream and corn syrup in a saucepan and bring to a simmer. Pour over the chocolate and whisk until thoroughly combined and smooth. Whisk in butter until smooth and glossy. Add the raspberry liqueur and mix well.

Pour the chocolate into a deep pan and chill. When the chocolate is firm, scoop out small truffle balls, using a melon baller or other small scoop. (Dip scoop in very hot water before each scoop, patting each time onto a towel to avoid getting water into the chocolate mixture.) Chill truffles slightly, and then perfect the circular shape by rolling quickly in palms of your hands. Store the truffles in the refrigerator until ready to finish.

To finish the truffles: Melt the remaining 8 ounces of chocolate in a bowl over a saucepan of simmering water, stirring occasionally. Set the bowl aside and let cool slightly, stirring occasionally, until just cooler than body temperature.

Put enough cocoa powder in a bowl to form a small pile. Wearing rubber gloves and working with 1 truffle at a time, rub some of the melted chocolate all over the truffles and roll quickly in your hands until smooth. Drop the truffles into the cocoa powder, roll to coat completely, and transfer to a platter. Store in a cool, dry place.

Yield: about 6 to 8 servings

Prep Time: 30 minutes

Cook Time: 10 minutes

Difficulty: Medium

Chocolate Truffles

12 oz. pkg. chocolate chips (2 cups)

2 Tbs. butter

1/4 cup whipping cream

2 Tbs. your favorite liqueur (Kahlua, Amaretto, Triple Sec, etc)

Finely chopped nuts, if desired



Line cookie sheet with foil. Melt 1 cup of chocolate chips in heavy

2-quart saucepan over low heat, stirring constantly; remove from heat

and stir in 2 Tbs. butter, liqueur, and cream. Refrigerate this for

10-15 minutes, stir frequently, this has cooled enough when it has

become thick enough to hold a ball shape. Roll chocolate mixture in

balls, 1/2 teaspoon at a time, or so. If the mixture is too sticky,

refrigerate additional time. Freeze balls about 30 minutes. Heat

shortening and remaining cup of chocolate over low heat, stirring

constantly, until chocolate is melted and mixture is smooth. Remove

from heat, dip truffles one at a time into chocolate and if desired

immediately sprinkle with nuts. Refrigerate for about 10 minutes to

allow chocolate to set.

Kahlua Cream Fudge Recipe Ingredients

1+1/3 cups granulated sugar
1 7 ounce jar marshmallow creme
2/3 cup evaporated milk
1/4 cup Butter
1/4 cup Kahlua
1/4 teaspoon salt
2 cups semi-sweet chocolate pieces
1 cup milk chocolate pieces
2/3 cup nuts, finely chopped
1 teaspoon vanilla essence

Kahlua Cream Fudge Directions

Line 8" square baking pan with foil.
In 2 quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt. Bring to a rapid boil, stirring constantly for 5 minutes.
Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan.
Refrigerate until firm.
To serve, cut in squares.
Makes about 2 3/4 pounds.