Nutella “True Love” Truffles (recipe from Just a Pinch)
Ingredients:
● 12 oz bittersweet chocolate chips
● 1 1/2 cup Nutella
● Cocoa powder, chopped hazelnuts, or your choice of topping
Directions:
1. Melt chocolate chips in microwave or double boiler. If using microwave, use 50% power and stir every 30 seconds or so.
2. Stir Nutella into melted chocolate.
3. Refrigerate mixture for at least an hour or until very firm (I usually leave it overnight).
4. Scoop mixture with 1 inch cookie scoop and roll in toppings of your choice. Toppings could include simple cocoa powder, confectioners sugar, or chopped hazelnuts.
5. Freeze for 20 minutes to set.
If you want to get fancy, try rolling in cocoa powder, drizzle the top with more melted chocolate, and then drop a few chopped hazelnuts on top.
Mocha Meringue Kisses (recipe from Better Homes and Gardens)
Ingredients:
● 1/3 cup sifted powdered sugar
● 2 tablespoons unsweetened cocoa powder
● 1 tablespoon cornstarch
● 1 teaspoon instant espresso coffee powder
● 3 egg whites
● 1/2 teaspoon vanilla
● 1/4 cup granulated sugar
● 1/3 cup semisweet chocolate pieces
● 1 teaspoon butter or margarine
Directions:
1. Line a cookie sheet with parchment paper or foil; set aside. In a small bowl stir together powdered sugar, cocoa powder, cornstarch, and espresso powder; set aside.
2. In a medium bowl beat egg whites and vanilla with an electric mixer on high speed until foamy. Gradually add the granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gradually fold in the cocoa mixture.
3. Transfer the mixture to a pastry bag. Pipe twenty-four 2-inch kisses onto the prepared cookie sheet. (Or drop mixture by rounded teaspoons onto the prepared cookie sheet.) Bake in a 250 degree oven for 1 hour. Cool on the cookie sheet. Remove from parchment paper.
4. In a small saucepan combine chocolate and shortening. Cook and stir over low heat until chocolate is melted. Drizzle the melted chocolate over cookies. Makes 24 cookies.
Molten Lava Love (recipe from Martha Stewart Living)
Ingredients:
● 4 tablespoons plus 1/2 teaspoon unsalted butter, room temperature, plus more for muffin tins
● 1/3 cup granulated sugar, plus more for muffin tins
● 3 large eggs
● 1/3 cup all-purpose flour
● 1/4 teaspoon salt
● 8 ounces bittersweet chocolate, melted
● Confectioners’ sugar, for dusting (optional)
● Whipped cream, for serving (optional)
Directions:
1. Preheat oven to 400 degrees. Butter 4 cups of a standard muffin tin. Sprinkle with granulated sugar, and tap out excess. Set aside.
2. In the bowl of an electric mixer, cream butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. With mixer on low speed, beat in flour and salt until just combined, scraping down the sides as needed. Fold in chocolate. Divide batter evenly among prepared muffin cups.
3. Bake just until tops of cakes are set, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
4. To serve, turn out cakes, and place on serving plates. Dust with confectioners’ sugar, and add some whipped cream! Yum!