Super Fudgy Truffles Recipes

FUDGY TRUFFLE EGGS

Steps:

• In large microwaveable bowl, microwave chocolate chips uncovered on High 1 minute, stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
• Microwave frosting uncovered on High 20 seconds; stir into melted chocolate chips. Stir in vanilla. Cover; refrigerate 30 minutes or just until thick enough to hold a shape.
• Drop chocolate mixture by level tablespoonfuls onto waxed paper lined cookie sheets. Flatten each tablespoon of chocolate mixture. Spoon about 1/4 teaspoon marshmallow or creamy peanut butter in center. Fold chocolate mixture over filling; shape into egg shapes. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
• In large bowl, microwave candy coating uncovered on High 1 minute to 1 minute 30 seconds, stirring until smooth. Dip eggs, one at a time, in candy coating using fork to hold them. Return to cookie sheets. Refrigerate eggs about 10 minutes or until coating is set. Decorate as desired.

FUDGY TRUFFLE BITES

Steps:

• Preheat the oven to 350 degrees F.
• Slice truffles in half and set aside.
• Place fillo shells on a baking sheet. Place half a truffle in each fillo shell with the cut-side down.
• Bake in the oven until truffles are hot and have softened, about 8 minutes.
• Immediately press a raspberry into the gooey chocolate center of each shell.
• Allow to cool slightly. Enjoy!

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.

IRISH CREAM TRUFFLE FUDGE

Steps:

• Butter a 8x8 inch pan.
• In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
• Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
• In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

SUPER FUDGY TRUFFLES

Steps:

• Process all of the candy bars in a food processor until they resemble course crumbs.
• Combine Brownie Mix and crushed candy bars in a large mixing bowl.
• Add condensed milk, stirring to incorporate until a thick dough forms. Be careful not to add too much of the milk to start with, you can always add more later if necessary.
• Roll into 1 inch balls and dredge in powdered sugar.
• Store in airight container.