Marbled Truffles Recipe

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Marbled Truffles Ingredients

6 oz white chocolate,coarse chop
1/2 cup whipping cream
1 tsp vanilla
1 cup semisweet choco chips
1 tbsp butter or margarine
2 tbsp ortange-flavored liquer
3/4 cup confectioner's sugar,sift

A Recipe for
Marbled Truffles

When baking, follow directions. When cooking, go by your own taste.
Laiko Bahrs

Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt.
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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

This Recipe for Marbled Truffles is one of thousands in the Recipes-to-go Dessert Cookbook.

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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This is a recipe for Marbled Truffles from the recipe cookbook of Recipes-to-go (Dessert)

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Vanity is the food of fools.
Anonymous

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If the headache would only precede the intoxication, alcoholism would be a virtue.
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Marbled Truffles

Proust had his madeleines; I am devastated by the scent of yeast bread rising.
Bert Greene

Marbled Truffles Directions

1. Melt white chocolate with 1/4 cup of the whipping cream and the
vanilla in heavy, medium saucepan oved low heat, stirring constantly.
Pour into 9-inch square pan. refrigerate. 2. Melt semisweet chocolate
chips with butter and remaining 1/4 cup whipping cream in heavy,
medium saucepan over low heat, stirring constantly. Whisk in liquer.
3. Pour chocolate mixture over refrigerated white chocolate mixture.
Refrigerate until mixture is fudgy,but soft, about 1 hour. 4. Shape
about 1 tablespoonful of the mixture into 1 1/4 inch ball. To shape,
roll mixture in your palms. Place balls on waxed paper. 5. Sift
confectioner's sugar into shallow bowl. 6. Roll balls in powdered
sugar, place in petit four or candy cases( if coating mixture won't
stick because truffle has set, roll between your palms until outside
is soft. 7. Truffles can be refrigerated 2-3 days or frozen several
weeks. Makes about 30 truffles.

Serves: 30

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Marbled Truffles Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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