Ingredients:
12 oz white chocolate
1/3 cup whipping cream
2 tbsp orange juice
1 tsp grated orange zest
1 1/4 cups confectioner’s sugar

Directions:
Melt white chocolate with whipping cream. Whisk in juice and zest until
blended.
Pour into pie pan. Refrigerate until mixture is fudgy, but soft,
about 2 hours.
Shape about 1 tablespoon of the mixture into 1 1/4inch balls. To shape,
roll mixture in your palms. Place balls on waxed paper.
Sift sugar into shallow bowl.
Roll balls in sugar; place in petit four or candy cases.
Truffles can be refrigerated 2-3 days or frozen several weeks.

Volume 2, Issue 4

Publisher: Anthony Herrod

Editor: Anthony Herrod

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In This Issue:

Recipe: White Chocolate Truffles

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This issue sponsored by…
zChocolat

==============================================================================
White Chocolate Truffles

From Anthony (Admin)
Yield: About 3 dozen truffles

Ingredients:
12 oz white chocolate
1/3 cup whipping cream
2 tbsp orange juice
1 tsp grated orange zest
1 1/4 cups confectioner’s sugar

Directions:
Melt white chocolate with whipping cream. Whisk in juice and zest until
blended.
Pour into pie pan. Refrigerate until mixture is fudgy, but soft,
about 2 hours.
Shape about 1 tablespoon of the mixture into 1 1/4inch balls. To shape,
roll mixture in your palms. Place balls on waxed paper.
Sift sugar into shallow bowl.
Roll balls in sugar; place in petit four or candy cases.
Truffles can be refrigerated 2-3 days or frozen several weeks.
==============================================================================

This issue sponsored by…
zChocolat
==============================================================================
Administrative Notes:

This is a compilation of recipes and recipe requests from
visitors of http://www.chocolate911.com

Members of this list join by completing the subscription
form on the website.

I keep all copies of subscription requests.

Directions:
Add 1 1/2 cup of milk, bananas, vanilla seeds and syrup to blender. Blend until smooth.
Add remaining milk and blend again. Serve immediately.

Directions:
Heat oven to 325F.
Combine crumbs, pecans, sugar and butter; press onto bottom of 9-inch springform pan.
Bake for 10 minutes.
Combine cream cheese and brown sugar, mixing at medium speed with electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition. Blend in chocolate and milk;
pour over crust.
Bake for 35 minutes.
Increase temperature to 425F. Combine sour cream and sugar; carefully spread over
cheesecake.
Bake for 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Ingredients:
1 1/2 cups flour
2/3 cup sugar
1/2 tsp salt
3/4 cup butter, cold
2 eggs
14 oz sweetened condensed milk
1 1/2 tsp maple syrup
2 cups pecans, chopped
1 cup semi-sweet chocolate chips

Directions:
Heat oven to 350F.
In a large bowl, combine flour, sugar and salt;
cut in butter until crumbly. stir in 1 beaten egg. Press
evenly in a 9×13″ pan. Bake for 25 minutes. Meanwhile, in medium
bowl, beat milk, remaining egg and syrup; stir in pecans. Sprinkle
chocolate chips evenly over the prepared crust. Top with the nut
mixture. Bake for 25 minutes more or until lightly brown.
Cool. Cut into bars.
Store tightly covered at room temperature.