Sheana Davis Epicurian Connection

Pour cream into heavy saucepan. Heat slowly until scalding hot, but not boiling. Remove from heat. Add Chocolate chips and butter. Stir until melted.
Stir in liqueur or vanilla. Chill for at least 3 hours. Shape into 1 inch balls. Chill for minimum 1 hour prior to serving. Roll in cocoa and crushed pecans

Bittersweet Chocolate Truffles
Created by Sheana Davis, The Epicurean Connection
Yields 48 Truffles

1 pound unsweetened chocolate, grated
1 1/2 cups heavy cream
2 tablespoons sweet butter, room temperature
2 tablespoons Crème de Cacao
4 tablespoons Dutch processed cocoa powder (for dusting)
1 cup almond slices

Melt chocolate, remove from heat and transfer to a large bowl.

In a saucepan, over low heat, heat the cream until bubbles start to form around the sides. Add the cream to the chocolate and stir until smooth. Add the butter and stir until blended. Stir in the Crème de Cacao. Cover and let stand at room temperature for 1 hour. Chill for 4 hours, or until thickened, but not completely set.

Remove from refrigerator and roll with your hands dusted with cocoa powder and roll the chilled mounds into balls. Garnish with almond slices. Place the truffles in an airtight container. To serve, let come to room temperature and place in miniature paper candy cups.

Citrus Truffles
Created by Sheana Davis, The Epicurean Connection
Yields 36 Truffles

1 cup whipping cream
1/4 cup sweet butter
1/4 cup orange liqueur
1 teaspoon orange zest, chopped fine
8 squares semi-sweet chocolate, grated
2 square unsweetened chocolate, grated

Combine cream and butter. Bring to boil over medium heat. Remove from heat; add liqueur, zest and chocolate. Stir until chocolate is entirely melted. Chill mixture until firm enough to handle, approximately 3 hours. Using a teaspoon, form and roll mixture into small balls. Chill for another hour. Garnish with slices of dried apricots and place into miniature candy cups.

Chocolate Almond Truffles
Created by Sheana Davis, The Epicurean Connection
Yields 36 Truffles

1 oz unsweetened chocolate, grated
8 oz semisweet chocolate, grated
1 cup heavy cream
Tablespoon, Crème de Cacao
Pinch of salt
1 tablespoon. Crème de Cacao
1/2 cup ground almonds for coating

Over low flame, melt the chocolates over water, stirring until smooth. Whisk in the cream and salt and cook for 15 minutes. Remove from heat and stir in the Crème do Cacao. Whisk gently until the mixture thickens. Chill for 1 hour, or until mixture is firm, but not completely hardened.

Using a teaspoon or melon baler, scoop up the mixture and roll it into 1 inch balls.
Roll each truffle in the ground almonds until well coated.
Place the balls in miniature paper candy cups. Store in refrigerator for up to 30 days.

Chocolate Hazelnut Truffles
Created by Sheana Davis, The Epicurean Connection
Yields 36 Truffles

12 oz semisweet chocolate, grated or chopped
3/4 cup sweet butter
1 cup powdered sugar, sifted
1/3 cup heavy cream
1/2 cup hazelnuts, finely chopped
1/4 cup grated chocolate, for coating
1/4 cup cocoa sugar powder, for coating

Melt the chocolate and butter over water, stirring until smooth. Remove from heat and stir in the powdered sugar, cream, and hazelnuts. Blend thoroughly but gently. Cover and let stand at room temperature for 24 hours, without stirring.

Using a teaspoon or melon ball scoop up the mixture and roll it into 1 inch balls.
Roll half the balls in the grated chocolate and half of the balls in the cocoa powder until well coated.

Cocoa Sugar
Yields 1 cup
Created by Sheana Davis, The Epicurean Connection

1 cup powdered sugar
1 Tbsp Dutch processed cocoa

In a small bowl, sift the sugar and cocoa together and roll truffles in.

Amaretto Truffles
Created By Sheana Davis, The Epicurean Connection
Yields 36 Truffles

6 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
1/3 cup heavy cream
1 teaspoon Amaretto

4 ounces milk chocolate

Unsweetened cocoa for dusting

Over love flame in a double boiler melt chocolate in stainless steel bowl.
Add in the butter and allow to melt. Add in the cream and Amaretto and gently whisk together. Remove from heat and chill in the refrigerator for 2 hours or until set.

Shape the chilled mixture into 1-inch balls, rolling with the palms of your hands, and set aside on waxed paper. Chill for 1 hour. Melt milk chocolate. Dip half the chocolate balls into milk chocolate and the other half in cocoa. Refrigerate for minimum 4 hours or until chocolate hardens. Store in an airtight container for up to 30 days.

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