Recipe Swap

 3 Truffles

All 3 recipes make about 24 to 30  truffles in 1 hour start to finish

~Sour Cream White Chocolate Truffles

12 ozs. white chocolate bits

1/2 c. sour cream

2 tsps. vanilla extract

1 c. chocolate wafer cookies crushed  for rolling

Medium micro bowl- melt chocolate bits –micro HIGH 20 seconds- stirring-repeating until smooth- melted.

Small micro  bowl- mix together sour cream ñ vanilla in micro on HIGH 30 seconds or warm. Combine sour cream mixture into melted chocolate until smooth. Micro additional 30 seconds. Chill 2 hours or overnight.

Now place crushed cookies in a wide- shallow bowl. Using a teaspoon- melon baller or small cookie scoop to scoop it into balls. Roll each ball briefly between your hands to smooth- roll each in crushed cookies until coated. Chill truffles in an airtight container.

 ~Nut ñ Honey Truffles

3/4 c. heavy cream
3 T. honey

8 ozs. bittersweet chocolate bits

1 tsp. vanilla or root beer extract
1/2 tsp. nuts or pistachio
1 c. nuts or  pistachios crushed for rolling

Medium micro dish- whisk cream ñ honey. Micro high till bubbling- 90 seconds

Add chocolate bits - wait 2 minutes. Stir gently until thoroughly mixed ñ  chocolate melts.  Micro an additional 20 seconds to finish melting chocolate. Stir in  extract- chill 2 hours or overnight.

Place pistachios in a wide ñ shallow bowl. Using melon baller or small scoop -make into balls. Roll each ball briefly between hands to smooth- roll each in pistachios or any nuts until coated. Chill truffles in an airtight container-cold.

 ~Mint ñ Fresh Strawberry Truffles

16 oz. container fresh strawberries roughly chopped
2 T. sugar or use Splenda equvilent to regular sugar
3 T. mint leaves minced fresh
2 T. unsalted butter
14 ozs. semi sweet chocolate bits
Cocoa powder for rolling

Medium sauce-medium heat- mix strawberries ñ sugar. Heat until strawberries break down ñ juicy- about 6 to 8 minutes. Place in blender- add mint leaves ñ butter. Blend until smooth.

Place chocolate in medium heat-safe bowl. Strain hot strawberry mixture over chocolate through a fine mesh strainer- discard solids. Stir gently to combine until all chocolate is melted ñ mixture is smooth. Refrigerate until chilled ñ firm 2 hours or overnight.

Place cocoa powder in wide- shallow bowl. Using teaspoon- melon baller or small  scoop -make into balls. Roll each ball briefly between hands to smooth- roll each in cocoa powder until coated. Chill truffles cold in an airtight container.