Sweet potato-spice truffles

 pg 166 Year-Round Fresh 3 points…makes 48 total OVEN  3 truffles=1 serving
1 medium sweet potato (about ½ lb)
¼ c whole blanched almonds, toasted
6 pitted medjool dates (1/2 cup)
2/3 c quick-cooking oats
2 T packed dark brown sugar
½ t pumpkin pie spice
¼ c unsweetened shredded coconut, toasted

1. Preheat oven to 400. Line small baking pan with foil
2. Prick sweet potato with knife several times and place in prepared pan. Bake until tender, about 1 hour. Cut in half, lengthwise, and let cool completely. Remove flesh and discard peel.
3. Finely chop almonds in food processor. Remove and set aside 2 T of almonds. Add dates to food processor and puree. Add sweet potato, 1/3 c of oats, brown sugar, and pie spice and puree. Scrape potato mixture into small bowl and stir in remaining oats. Cover and refrigerate 2 hours.
4. Combine reserved 2 T almonds and coconut on plate. Shape sweet potato mixture by rounded measuring teaspoonfuls into ¾” balls. Roll in coconut mixture. Store in covered container in refrigerator up to 4 days. Serve chilled.
In my opinion: Way too much work. No need to roll in balls, put in casserole dish. Yummy!

White Russian Truffles

White Russian Truffles by chocolatecuisine.com
1 3/4 lb milk chocolate
1 cd whipping cream
1/4 c Kahlua

1. Finely chop 1 lb of the chocolate. Melt in a double boiler to 120 degrees. Measure the cream into a 3 qt saucepan and bring to just boiling. Remove from heat and cool down to 120 degrees.
2. Add the chocolate to the cooled cream and stir until smooth.
3. Stir the Kahlua into the chocolate, mixing well, scrape onto a baking sheet and refrigerate until firm.
4. Finely grate the remaining 3/4 lb. of the chocolate. Remove the filling from the fridge and form into small, rough balls.
5. Place on baking sheet lined with wax paper. Roll the truffles in grated chocolate, pressing firmly. Refrigerate overnight. Remove from fridge about 15 minutes before serving. Recipe says these truffles do not hold well at room temperature so I say eat them all up!

White Praline Truffles

White Praline Truffles
7 oz white chocolate, chopped
2 T cream
2 T unsalted butter
1/3 c sugar
3 T water
1/4 c slivered almonds
confectioners' sugar

1. Place white chocolate, cream, and butter in top of a double boiler and cook over simmering water, stirring until chocolate melts and mixture is well combined.
2. Place sugar in a saucepan with water & cook over medium heat, stirring completely until sugar dissolves. Bring to a boil& continue to cook , without stirring, until golden brown.
3. Place almonds on a greased cookie sheet and pour caramel over. Set aside to cool.
4. Place caramel in a food processor & process until finely chopped, but not powdered. Fold into chocolate.
5. Refrigerate until firm. Roll spoonfuls into small balls & roll in confectioners' sugar. Refrigerate until needed. Makes about 15 large or 20 small.
Note: Instead of rolling in powdered sugar, I dipped in white chocolate and drizzled with red & green. This makes a heavenly RICH truffle.

Holiday Truffles

Holiday Truffles
3 pk semi sweet chocolate (6 oz each)
14 oz sweetened condensed milk (and one for you to spoon out while you bake)
2 T almond flavored liqueur
1/4 t almond extract
2 T orange liqueur


1. In a heavy saucepan, over low heat, melt chips with sweetened condensed milk. Remove from heat, divide into 2 bowls. To one bowl add almond liqueur & extract. To the other bowl add the orange liqueur. Chill 1 hour.
2. Shape into 1" balls. Roll in coating (powdered sugar, cocoa, or chopped nuts). Chill until firm (1 hour).
3. Store covered at room temp.

#21 White Chocolate Truffles make ahead 1-3 weeks thatsmyhome.com
6 oz white chocolate
8 oz pecans (about 2 c)
1 c finely ground vanilla wafer crumbs (25-30)
1/3 c Grand marnier or orange liqueur
finely grated peel of 1 orange
powdered sugar

1. Melt chocolate in microwave or in top of a double boiler. Grind pecans in a food processor. Stir into melted chocolate.
2. Add 1c crumbs, liqueur, & peel. Mix well.
3. Shape into 1" balls. Roll in powdered sugar. Store, tightly covered, in the fridge for at least one week before serving so flavors blend. Will keep in fridge up to 3 weeks.
Tip: Drizzle with red & green melted chocolate. Make 28 med-lg

Chocolate Peppermint Ganache Truffles

Chocolate Peppermint Ganache Truffles
36 oz semi-sweet chocolate, chopped
2 1/2 c whipping cream
1/4 c light corn syrup
1 1/2 t peppermint extract
1 t vanilla extract

1. Place chocolate in large bowl. Bring cream to a boil in a small saucepan. Pour cream over chocolate.Add corn syrup & extracts; whisk until smooth. Cool to room temp, stirring occasionally. Transfer 3 c ganache to medium bowl. Using electric mixer, beat until very thick & light colored, about 12 minutes.

All I can say is Yummilicious!