Valentine's Day !! Pink Coconut, Triple Chocolate, and Square Truffles

I love Valentine's Day!  I have decided to find some new, fun and flirty recipes this year.  I will be sharing these recipes with my readers.  If you try any of these recipes, make sure you leave a comment in the comment section of the recipe.  Enjoy!!

Pink Coconut, Triple Chocolate and Square Truffles

Ingredients


10 oz. semisweet chocolate, chopped

1/2 cup whipping cream

1/4 cup butter, cut up

2 cups shredded coconut

Pink gel food coloring or red food coloring (optional)

6 oz. chocolate-flavored candy coating, cut up

1/4 cup white chocolate baking pieces

1 tsp. shortening

Directions

1.In a medium microwave-safe bowl combine semisweet chocolate, whipping cream, and butter. Microcook, uncovered, on 100 percent power (high) for 1 minute. Remove from microwave and stir until smooth. If necessary, return chocolate mixture to microwave and cook on high for 30 seconds more; stir until smooth. Use to make Coconut Truffles, Triple Chocolate Truffles, or Square Truffles. Let truffles stand at room temperature for 15 minutes before serving.

2.PINK COCONUT TRUFFLES: After melting chocolate mixture, stir 2/3 cup coconut into the chocolate mixture. Cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. Meanwhile, tint remaining coconut, if desired, by combining coconut and 1 to 2 drops of gel pink food coloring or red food coloring; toss until coconut is tinted. Roll the chocolates between the palms of your hands into round balls, wetting hands if necessary. Roll the chocolate balls in remaining coconut; cover and refrigerate. Makes 35 truffles.

3.TRIPLE CHOCOLATE TRUFFLES: After melting chocolate mixture in Step 1, above, cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. In a small microwave-safe bowl microcook the chocolate-flavored candy coating on high for 1 minute. Stir until smooth. If necessary, return to microwave and cook on high for 30 seconds more; stir until smooth. Using a fork, quickly dip the chocolate balls, one at a time, into coating. Draw the fork across the rim of the bowl to remove excess coating. Return to baking sheet. Let stand about 30 minutes or until coating is set. In another small bowl combine the white chocolate baking pieces and the shortening. Microcook on high for 30 seconds; stir until melted. If necessary, return to microwave and cook on high for 15 seconds more; stir until smooth. Drizzle over tops of chocolate-covered truffles. Let stand until set. Refrigerate truffles, tightly covered, up to 2 weeks. Makes 35 truffles.

4.SQUARE TRUFFLES: Line an 8-inch-square baking pan with nonstick foil or lightly greased foil, extending foil over edges of pan; set aside. Melt chocolate, whipping cream, and butter as in Step 1. Pour 3/4 cup chocolate mixture in prepared pan. Spread evenly. Sprinkle coconut evenly over chocolate layer. Pour remaining chocolate mixture over coconut; spread evenly. Freeze 1 to 48 hours. Use edges of foil to lift chocolate from pan. Cut chocolate into 36 squares. Place about 1/3 cup cocoa powder in a small bowl. Dredge truffles in cocoa powder. Refrigerate until 15 minutes before serving. Makes 35 truffles.

Christmas Candy Recipe #5

In the hustle and bustle of the holidays, it is nice to have a great candy recipe that is quick and easy to make.  If you are like me, it is difficult to spend a lot of time in the kitchen making your Christmas candy recipes.

No-Fuss Truffles Recipe

Ingredients


2 packages (10 to 12 ounces each) milk chocolate or butterscotch chips

1 carton (8 ounces) frozen whipped topping, thawed

1-1/4 cups ground toasted almonds, graham cracker crumbs or finely chopped salted peanuts

Directions

In a microwave-safe bowl, melt chips; stir until smooth. Cool to room temperature, about 30 minutes, stirring several times.

Fold in whipped topping. Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets. Freeze for 1-1/2 hours or until firm.

Shape into balls; roll in almonds, crumbs or peanuts. Refrigerate or freeze in an airtight container. If frozen, remove from the freezer 30 minutes before serving. Yield: about 4-1/2 dozen.

Christmas Candy Recipe #3

Here is another great recipe that the kids can help you make.

Easy Chocolate Truffles Recipe

Ingredients


4 cups (24 ounce) Nestlé® Tollhouse® Semi-Sweet Morsels

1 can (14 ounces) sweetened condensed milk

1/2 teaspoon almond extract

1/8 teaspoon salt

Colored nonpareils and sprinkles

Directions

In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Stir in milk, almond extract and salt. Cool to room temperature. Shape into 1-in. balls; roll in nonpareils and sprinkles. Store in an airtight container. Yield: About 6 dozen (about 2-1/4 pounds).

Christmas Candy Recipe #2

Here is my new Christmas Candy Recipe #2

Mocha Truffles Recipe

2 packages (12 ounces each) Nestlé® Tollhouse® Semi-Sweet Morsels


1 package (8 ounces) cream cheese, softened

3 tablespoons instant coffee granules

2 teaspoons water

1 pound dark chocolate candy coating, coarsely chopped

White candy coating, optional

Directions

In a microwave-safe bowl, melt chocolate chips; stir until smooth. Add the cream cheese, coffee and water. Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 1-2 hours or until firm.

In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Melt white coating and drizzle over truffles if desired. Yield: about 5-1/2 dozen.