By irishcrystal on Tuesday, February 13, 2007 - 4:17 am:
chocolate fudge
6 ounces cream cheese, softened 1/8 teaspoon salt 1/2 teaspoon vanilla extract 4 cups confectioners' sugar, sifted 4 (1 ounce) squares unsweetened chocolate, melted and cooled 1 cup any kind nuts you like or can leave out
Line an 8x8 inch dish with foil. In a medium bowl, beat cream cheese until smooth. Beat in salt and vanilla. Beat in confectioners' sugar, a little at a time, until smooth. Stir in melted chocolate. Fold in nuts if adding them. Spread into prepared pan. Chill 1 hour, until firm. Cut into one inch squares
truffles
12 ounces bittersweet chocolate, chopped 1/3 cup heavy cream 1 teaspoon vanilla extract toppings : cocoa powder ,cinammon sugar ,coconut whatever you want
In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Roll into balls and coat with toppings or leave plain.
Butter an 8x8 inch dish. In a medium saucepan over low heat, combine milk chocolate chips, unsweetened chocolate and butter. Heat until melted and smooth, stirring occasionally. Remove from heat and stir in condensed milk, peppermint extract and vanilla extract. Beat with an electric mixer at a low speed for 1 minute, then at a high speed for 1 minute. Chill mixture for 15 minutes, beating by hand every 5 minutes. Beat again with electric mixer two minutes more. Pour into prepared pan and chill until firm. Cut into 1/2 inch squares.
