recipes

Preheat oven to 350 degrees.

Place almonds on a baking dish and bake 10 – 12 minutes to toast.

Remove from oven and coarsely chop.

Mix chopped almonds and dried cranberries in a bowl, set aside.

Prepare a baking dish with wax paper, set aside.

Place the semi-sweet chocolate chips and the white chocolate chips in a large microwave bowl and melt the chocolate, stirring frequently (every 30 seconds or so) to ensure the chocolate does not burn.

Stir in the cranberries and the almonds.

Pour into prepared baking dish and chill for two hours.

Cut into pieces and serve cold.

Preheat oven to 350 degrees.

Place almond halves on baking sheet and bake for 10 minutes to toast.

Set aside.

Line a baking sheet with wax paper, set aside.

Place chocolate in a microwave safe bowl and melt.

Stir every 30 – 45 seconds to ensure it does not burn.

Do not overheat.

Stir almonds in melted chocolate and then spread the candy on the prepared baking sheet.

Cool in fridge for 2 hours.

Cut into pieces and serve cold.

Mix in the peppermint extract.

Pour the melted chocolate into the pan with with the crushed peppermint candies.

Let it firm and harden by using a spoon to press slightly down.

Set aside and let it cool for few hours.

Cut into pieces and serve cold.

Cut semisweet chocolate and unsweetened chocolate in a large bowl, set aside.

Put heavy cream in a medium saucepan and bring to a boil.

Remove from heat.

Pour cream over chocolate and stir until chocolate is melted.

Chill for one hour.

Using a teaspoon or a candy scooper, scoop the chocolate and shape into balls using your hands.

Dip in cocoa, followed by confectioners’ sugar to coat.

Place on a baking sheet, and chill again to maintain its shape.

Place the irish cream and chocolate chips in a saucepan and heat on low.

Stir to mix evenly and then add the heavy cream and egg yolks,

Stir until blended well.

Remove from heat.

Refrigerate overnight.

Use a candy scooper or teaspoon to scoop, and use your hands to form balls.

Coat with cocoa powder and place on a cookie sheet and refrigerate again to harden into balls.

Place the chocolate in a large bowl, set aside.

Using a stripper or grater, remove the rind of the oranges.

Put the rind in a saucepan with a cream thenheat the saucepan over medium and simmer until bubbles appear.

Remove from heat and set aside for about 30 minutes.

In a microwave oven, melt the chocolate then pour the cream using a strainer so the rinds will not be mixed in the chocolate, stir softly to mix evenly.

Allow the mixture to cool at room temperature, then once it’s cool put it inside a refrigerator to harden and thicken into a ganache.

After 2-3 hours when hard enough to shape, scoop out balls and place it into a prepared baking sheet then freeze the ganache for couple of hours.

Use the cocoa powder to dust your hands and roll the truffles in a circular motion into your hands.

Follow same procedure for the remaining truffles.

Heat the cream in a small saucepan, stir constantly until bubbles appear.

Remove from the heat then pour the cream in a large bowl with chopped chocolate.

Set aside for a minute allowing the chocolate to melt.

Stir in the dried raspberries, cream and chocolate then gently add the vanilla extract.

Set aside the mixture for 2 hours or refrigerate to keep it cool and firm.

Scoop the truffles with a candy scooper or a teaspoon and make balls you’re your hands.

Continue shaping the truffles in your hands for the remaining mixture then let it chill for about an hour.

Place the cocoa in a baking pan sprinkle it evenly then roll the truffles one by one until all the truffles have coated.

In a microwave oven, melt in the chocolate then add the corn syrup and rum.

Keep stirring to mix well.

Add the wafer crumbs, sugar and chopped nuts.

Cool in a fridge for an hour.

Scoop the candy with a teaspoon or a candy scooper.

Roll into a ball with you hands and place on a baking sheet.

Once all the truffles are shaped, place back in fridge to harden.

In a saucepan pour the heavy cream and add the chopped mint leaves.

Set the fire to a medium heat and let it simmer for few minutes, the moment its simmering take off the cream from the heat and set aside.

Strain the cream from the leaves and discard the leaves.

In a separate saucepan, melt the chocolate and butter stir until a boiling point.

Mix in together the cream, chocolate, butter until such time the butter is melted and smooth keep stirring to evenly mix.

Remove from the heat then set aside to cool until firm and hard.

Scoop a teaspoon and roll it in your palm to circle the shape of the truffle.

Once it sticks in, use light cocoa powder to thicken.

Continue doing until the remaining truffles.

Melt in the chocolate to coat and dip in the truffles one by one and let it cool or keep refrigerating for hours.

Chop the dark chocolate into small pieces and put in a microwave safe bowl.

Heat up the cream in a sauce pan over medium heat and simmer.

Once the cream is simmering, mix with chocolate.

Stir until well blended.

Then add the zest of the orange and the cranberries and mix well.

Cool until hardened.

Place balls on a baking sheet lined with aluminum foil or parchment paper.

Cool again.

Melt the chocolate candy coating and dip the cooled truffles one by one, place back on baking sheet.

Sprinkle chopped nuts on truffles if desired.

Once all truffles are completed, cool again until set.