600 Mouth-watering Chocolate Recipes

We picked 10 Chocolate Recipes that are part of 600 Mouth-watering chocolate recipes eBook which is available to download in the bottom part of this post.

Chocolate Truffles

½ Cup unsalted butter

2 1/3 C confectioner’s sugar

½ C cocoa

1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla 

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles

Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.

Chocolate Covered Truffles

1/4 C butter 

1 1/2 lbs. real semisweet chocolate 

3/4 C non-dairy coffee creamer, any flavor 

1/2 teaspoon vanilla extract 

1 1/2 pounds real milk chocolate for dipping 

1 cup finely chopped chocolate, milk or semisweet for decoration

Makes about 3 dozen truffles

Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Melt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate

Mocha Truffles

2 packages (12 oz each) Semisweet chocolate chips

8 oz. cream cheese, softened 

3 T instant coffee granules 

2 tsp. water 

1 lb. good dark chocolate cocoa confectionery coating white confectionery coating, optional

Makes about 5 1/2 dozen In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. chill until firm enough to shape. shape into 1" balls and place on a waxed paper-lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white coating and drizzle over truffles

Peanut Butter and Chocolate Truffles

1 C peanut butter chips 

3/4 C butter 1/2 cup cocoa 

1 can (14 oz) sweetened condensed milk 

1 tablespoon vanilla

Coatings: crushed graham cracker crumbs, confectioners sugar or crushed nuts

Makes about 3 dozen truffles

In a heavy saucepan, over low heat, melt chips with butter. Stir in cocoa until smooth. Add condensed milk and vanilla. Cook and stir until thickened and well blended, about 4 minutes. Remove from heat. Chill until firm enough to handle. Shape into 1 inch balls. Roll in desired coating. Chill until firm. Store, covered in refrigerator

White Chocolate Truffles

1/4 C butter 

1/2 C confectioner's sugar 

1 teaspoon almond extract 

1 egg yolk 8 oz. white chocolate, broken into small pieces 

1 C chopped blanched almonds, lightly toasted

Makes about 2 dozen truffles

Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly. Remove from heat. Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth. Transfer to a shallow glass casserole dish. Cover and refrigerate 1 hour.

Shape mixture into 1 inch balls. Roll in almonds. Cover and refrigerate at least 8 hours. Place in miniature foil cups at room temperature to serve. Store in airtight container in refrigerator.

Cognac Truffles

Ingredients:

3 1 oz   square of unsweetened chocolate

1 1/4 c  confectioners' sugar

1/3 c butter

3 egg yolks (I use the whites to make macaroons or meringue cookies)

1 tsp vanilla or 2 TBSP of cognac

Instructions:

Melt chocolate.  Combine sugar and butter in bowl.  Cream together.  Add egg yolks, 1 at a time.  Stir in melted chocolate and flavoring.  Chill mixture.  Break off pieces and form into balls.  Roll in coating.

Air-dry 1 hour.  Store in air-tight container in very cool place.  Makes

about fifty truffles.

Suggested coatings:  ground almonds or other nuts, cocoa, more melted chocolate, confectioners' sugar, coconut, chocolate or colored

jimmies.

Note that this uses raw egg yolks.  I find a melon baller to be very

handy in forming the truffles.

Chocolate Anise Truffles

Ingredients:

1/4 cup   Anise liquor

1/2 cup   butter

12 oz.    semi-sweet chocolate

2 cups    pulverized anisette cookies

Instructions:

In a double boiler melt the chocolate, constantly stirring with a wooden

spoon.  When the chocolate has melted, add the butter and slowly stir it into the chocolate as it melts.  Continue to stir for another minute

until it is well mixed and smooth.  Add in the Rum and stir until well

mixed, then sprinkle in the pulverized anisette cookies (a little at a

time, as sometimes it takes less) until the mixture is slightly thickened but still smooth.  You want the mixture to remain as a thick sauce at this point.

When you have thoroughly mixed in the anisettes, rest the top of your

double boiler in a bucket of ice and WHISK the truffle mixture slowly

until it has cooled (about 15 minutes).  Do not stop whicking or the

butter and rum will separate out of the chocolate-anisette.  When the

sauce is completely cooled it should have a soft but solid consistency

which you can then spoon out and form into truffles and coat with

chocolate powder or confectioners’ sugar.

Babe Ruth Bars

1 cup peanut butter

1 cup white corn syrup

1/2 cup packed brown sugar

1/2 cup white sugar

6 cups cornflakes cereal

1 cup semisweet chocolate chips

2/3 cup peanuts

1 In a large saucepan over medium heat, combine

the peanut butter, corn syrup, brown sugar and

white sugar. Cook stirring occasionally until

smooth. Remove from heat and quickly mix in the

cornflakes, chocolate chips and peanuts until

evenly coated.

2 Press the entire mixture gently into a buttered

9x13 inch baking dish. Allow to cool completely

before cutting into bars.

Caramel Apples w/ Chocolate

Makes 8 apples

1 piece of Styrofoam

1 apples

8 ice cream sticks

12 packages (14 oz each) creamy caramels

2 tbs. water

3/4 cup pistachios, chopped

8 foil cupcake liners

3 ounces semisweet chocolate

Instructions:

Place Styrofoam on a flat surface. Lightly coat

baking sheet with cooking spray. Remove stems

from apples. Insert wooden stick into stem of

each apple. Place caramels in saucepan. Add the

water, heat stirring until caramels are melted.

Working quickly with one apple at a time, and

keeping caramel over low heat, dip the apple into

the caramel, turning to coat the apple, remove

the apple from the caramel and gently shake. Pat

pistachios onto top of apple, place on prepared

sheet. Refrigerate until caramel is cool. Heat

chocolate in top of double boiler, until melted.

Drizzle chocolate over apples. Press apples

sticks into Styrofoam. Refrigerate until the

chocolate hardens. Remove from Styrofoam to foil

cupcake liners

  

Mocha Fondue

Update chocolate fondue with a hint of coffee, and serve it with meringue cookies as crispy dippers.

1 4-ounce package sweet baking chocolate, broken up

4 ounces semisweet chocolate, chopped

2/3 cup light cream or milk

1/2 cup sifted powdered sugar

1 teaspoon instant coffee crystals

2 tablespoons coffee liqueur

Assorted fruits (such as star fruit slices, pineapple chunks, kiwi

fruit wedges, strawberries, pear slices, banana slices)

Meringue cookies

In a heavy saucepan combine chocolates, cream, sugar, and coffee

crystals. Heat and stir over low heat until melted and smooth. Remove from heat; stir in liqueur. Pour into a fondue pot; keep warm over low heat. Serve with fruit and cookies. Makes 6 to 8 servings.

Wanting more than just that on the list, Get the 600 Mouth-watering chocolate recipes eBook below.