Published May-05-04
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
  Issue: 5.05
Easy Truffles
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On Mother's Day, the best treats are those prepared by our children. Should you doubt this, ask any of us about the burnt toast and overcooked eggs our little ones made once upon a time. You'll note the dreamy smile on our faces, even though we may laugh whilst recounting how long it took us to scrub the kitchen, after our treat.

Of course, we just love getting sweets as well. This is particularly so, since gifts of candy which must be consumed have no calories.

With the above in mind, I present this very simple recipe. It is easy enough for the whole thing to be done by an older child, and that Dad won't lose patience if pressed into service as kitchen supervisor for younger ones.


1 pound good-quality Chocolate, chopped (This can be dark, light, or white)
3/4 cup Butter (These are treats, so no Margarine)
1/2 cup Whipping Cream
2 tablespoons Vanilla extract
1 cup Cocoa Powder, Coconut, finely chopped Nuts, and/or Cookie Crumbs for coating


Place the first three ingredients in a large glass mixing bowl. Melt in the microwave for 3 minutes on the high setting. Remove the mixture from the microwave, and stir until everything is melted together. Add the Vanilla and mix thoroughly. Cover and place in the refrigerator to chill until firm, between one and two hours.

Spread waxed paper over the table or counter, then put the coating substance you have chosen in a bowl for dipping. If you like, you can have on hand small pieces of candied Ginger, Orange Peel, or dried Fruit for centers around which to form the Truffles.

Oil your hands lightly, then scoop about a teaspoon of the mixture, roll it into a ball between your hands, then dip in the coating. Set the truffles aside on the waxed paper until all the mixture is used.

Line an airtight container with waxed paper, put the Truffles inside, seal, and store in the refrigerator.

Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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