Oozing Slime Truffle Recipes

Steps:

• In large heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate, stirring, until half is melted. Remove from heat.
• Meanwhile, in saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla and coconut extract. Cover and refrigerate until firm, about 2 hours.
• Using melon baller or teaspoon, drop by rounded teaspoonfuls onto 2 waxed paper-lined baking sheets. Gently roll each to round off completely. Freeze until hard, about 1 hour. (Make-ahead: Cover and freeze for up to 1 day.).
• Coating: Toast coconut on baking sheet in 375°F (190°C) oven, stirring twice, until light golden, 10 minutes. Let cool.
• In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate, stirring. Remove from heat and let cool slightly. Remove 1 pan of the truffles from freezer; using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess. Roll in coconut. Return to waxed paper-lined baking sheet. Refrigerate until coating is hardened, 2 hours.
• In clean bowl, repeat with remaining chocolate, truffles and coconut. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 1 week or freeze for up to 3 months.) Place in paper candy cups.
• Tip: If all of the chocolate does not melt after hot cream mixture has been added, place bowl over saucepan of hot (not boiling) water and whisk until smooth.

Steps:

• Combine ingredients in a shaker with ice.
• Serve in a mason jar and garnish with gummy worms.
• That's it!

Steps:

• In a medium-size, microwave-safe bowl, melt the chocolate in a microwave for 1 minute.
• Stir and microwave for additional 10 second intervals until smooth.
• Add the cream and food coloring and stir thoroughly.
• Keep warm in a double boiler or fondue pot and serve with chunks of cake and fresh fruits.

Steps:

• Place chocolate in food processor; process until the chocolate is chopped.
• Combine the cream and butter in a 1 cup glass measuring cup and microwave at high 1 1/2 minutes or until the butter is melted and the cream begins to boil.
• With food processor running, pour hot cream mixture through food tube, process until chocolate melts.
• Add the Black Sambuca.
• Pour chocolate mixture into medium bowl, cover with plastic wrap and refrigerate overnight.
• Shape chcolate mixture into 1" balls and roll into toasted nuts.
• Store in airtight container in refrigerator.
• Let stand at room temperature 2 to 3 hours before serving.

Steps:

• Spray the "trunk" of the tree with a colour of your choice such as gold or silver.
• Spray the plant pot the same colour, allow them to dry for at least 4 hours.
• Cover the foam ball with aluminium foil and wrap securely around, taping if necessary.
• Place some pebbles in the bottom of the plant pot and then push the florist's foam in, on top of the pebbles - wedging it in so that it is firm.
• Stick the "trunk" into the foil-covered ball - firmly - then push the other end of the "trunk" into the florist's foam in the prepared plant pot. Make sure it is firm and does not rock, add some more pebbles.
• Tie a ribbon around the top of the "trunk" at the base of the foil-covered ball - then tie a large bow.
• Take a cocktail stick and push it into your truffle, (or other sweets/candy) then push the other end into the foam ball making sure it is securely positioned.
• Do this for all the chocolate truffles until the "tree" is full.
• Add some white foam packing balls around the top of the plant pot to resemble snow - brush off any loose cocoa and serve with coffee!
• Don't forget to pin your Partridge nearby! My Partridge is a glass bird, that was a gift from JoyfulCook!

Steps:

• heat heavy cream in a saucepan, bring to a simmer.
• add butter, stir until melted.
• add chocolate and stir until melted and smooth.
• remove from heat and pour into a shallow bowl.
• cool, cover and refrigerate for 2 hours until firm.
• roll mixture into 1 inch balls, roll in nuts or coconut.
• chill until ready to serve.

Steps:

• Put the heavy cream in a saucepan over medium heat, and add the zest of two lemons. Bring the cream to a low boil, then remove the pan from the heat, cover it, and let it sit for 30 minutes to allow the cream to infuse with lemon flavor.
• While you're waiting for the cream to infuse, make sure your truffle candy molds are clean and completely dry. This recipe yields about 30 deep 1-inch truffles, so either have 30 cavities ready, or be prepared to clean and re-use the same mold multiple times.
• Melt the white candy coating in the microwave until it's melted and smooth. Fill the molds entirely with the coating, then turn them upside down to let most of the coating drip out, so you will be left with a thin layer of coating on the inside of the molds.
• Turn the molds right side up, and use a bench scraper or a metal spatula to scrape excess coating from the top of the mold. Place the molds in the refrigerator to set the coating while you prepare the filling.
• Place the chopped white chocolate or white chocolate chips in a heatsafe bowl. Return the cream to the heat, and bring it to a simmer. Pour the hot cream through a strainer over the chopped chocolate, so that the lemon zest is removed. Gently whisk the cream and chocolate together until the mixture is shiny and smooth and the chocolate is entirely melted. This is your "ganache." Whisk in a few drops of green food coloring, until you get a green you like that seems appropriately slime-like. Allow the ganache to cool to room temperature, whisking occasionally. You do not want it the least bit hot when it is time to fill the truffles.
• Once the ganache is room temperature, and the coating that lines the insides of the molds is set, spoon some of the ganache into each cavity. Leave a 1/8" space at the top, so that the bottom can be sealed properly to the rest of the truffle and there won't be any leakage. Refrigerate the truffles until the ganache is cold. It will never "set" and get hard, but it should reach a stage where it flows very slowly when you tilt the molds. About 2 hours in the refrigerator should do it.
• Once the ganache is cold, re-warm the remaining white candy coating and spoon a little bit on top of each truffle. Spread it with a knife or spatula so that the bottom of every truffle is covered with chocolate, then scrape off the excess from the top of the mold. Refrigerate the truffles to set the coating, about 15 minutes.
• Once the coating is set, turn the molds upside-down and gently pop the truffles out of the molds. If you're re-using the molds, wipe the insides to remove any lingering coating shards, then repeat the whole process. If you'd like, decorate the tops of the truffles with green food coloring or luster dust.
• Oozing Truffles can be kept for up to a week in the refrigerator. Bring them to room temperature before serving for the best taste and best oozing texture.