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Buttermint Twists

Yummy Buttermint Twist Recipe at MouseInMyPocket.com

These melt-in-your mouth buttery mints are best made ahead and stored in your refrigerator. Ingredients: 1/2 cup butter, softened 5-1/4 cups powdered sugar 3 tablespoons heavy whipping cream, or half and half 1 teaspoon peppermint extract 2-3 drops red food … Continue reading

Amaretto-Chocolate Cream Truffles

amaretto-chocolate truffles

This recipe for Chocolate-Dipped Truffles with Amaretto-Chocolate Cream Centers comes to you from the Nov. 1979 issue of Cuisine.  The recipe makes about 3 dozen. Ingredients: 1 cup whipping cream 10 oz. semisweet chocolate, finely chopped 3 tablespoons unsalted butter, … Continue reading

Almond-Chocolate Cream Truffles

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This recipe for Almond-Chocolate Cream Truffles comes from the Nov. 1979 edition of Cuisine Magazine. It makes 4 1/2 dozen truffles. Ingredients: 1 cup whipping cream 10 oz. semisweet chocolate, finely chopped 3 tablespoons unsalted butter, cut into small pieces … Continue reading

Coconut Cream Truffles

truffle variations

This recipe for truffles comes from the November 1979 issue of Cuisine. Ingredients: 3/4 cups whipping cream 10 oz semisweet chocolate, finely chopped 1/4 cup unsalted butter, cut into small pieces 1 can (9 oz) coconut cream 1 to 1-1/2 … Continue reading

Tempering Chocolate

melting-chocolate

Tempering chocolate is taking real chocolate, such as eating chocolate and preparing it for use.  There is no need to temper chocolate if you will be using it for baking, but in cases where you will be using it as … Continue reading