like dove chocolate hearts with dove filling or russel stovers truffle filled chocolates yum try going to food network.com they have good recipes

you can search on google and find the answer. i always find answers there about food!

truffles are the most easiest candy to make… it is chocolate and whipping cream melted over a double boiler.. add a tsp of coffee powder , it deepen the chocolate taste
Pour into a 9×13 dish too cool… then put in the fridge
scoop out , when cool..roll into balls then roll in cocoa powder or nuts or icing sugar or what ever

the better the chocolate the better the taste

My last truffle recipe I think came from this web site. (Their Easter candy was awesome.)

Enjoy searching around.

Suzanne Wilson in Felton is the true cook, I just sampled, but the way she used to make a truffle was to warm up 1/4 of heavy cream on a low fire, then dump 1 cup of chips (choc chips, butterscotch, or white choc) in and stir occasionally. Once mixture is almost melted, remove from the fire, let cool a bit, then roll 1 tsp of the mixture into a ball. Once the ball is nearly cooled, drape melted chocolate over it. Voila!

KP

Scallop and Truffle Mille-Feuille with Meyer Lemon Creme Fraiche and Truffle Vinaigrette Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live
Episode: Puffed Pastry

1/2 (17.3-ounce) package frozen puff pastry, thawed
2 cups water
1 cup dry white wine
1/2 cup thinly sliced yellow onions
2 thin slices Meyer lemon
1 bay leaf
1 teaspoon kosher salt
1 teaspoon whole black peppercorns
1 pound sea scallops, foot removed
12 spears very thin asparagus, trimmed, steamed until tender, and chilled
Truffle Vinaigrette, recipe follows
1 fresh black truffle or canned black truffle, approximately 1-inch in diameter, washed and very thinly sliced
Meyer Lemon Creme Fraiche, recipe follows
2 ounces enoki mushrooms, rinsed well, wiped dry, and stems trimmed
Chopped fresh chives, garnish

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
On a lightly floured surface, roll out the puff pastry to a 1/8-inch-thickness, or thin enough to cut out 8 (4-inch) circles. Using a 4-inch round cutter dipped in flour, cut out 8 circles. Place on the prepared sheet, cover with a second piece of parchment paper and place a second baking sheet on top. Bake until cooked through and light golden brown, about 25 minutes. Transfer to a wire rack to cool completely.

In a large saucepan, combine the water, wine, sliced onion, Meyer lemon slices, bay leaf, salt, and peppercorns. Bring to a boil and cook for 5 minutes, allowing the flavors to infuse. Add the scallops, lower the heat to a simmer, and cover the pan. Gently poach until firm and just cooked through, about 2 to 3 minutes. Drain on paper towels. When cool enough to handle, slice in half crosswise (or into thirds, if very thick). Place the scallop slices on a plate, cover, and refrigerate until ready to use.

Arrange 3 asparagus spears each in the center of 4 plates and drizzle each lightly with truffle vinaigrette. Place one puff pastry round on each asparagus stack and arrange a circle of alternating scallop and truffle slices onto each round. Spoon Truffle Vinaigrette lightly over the scallops and truffles. Repeat with the remaining ingredients, ending with a scallops and truffles on top, topped by a spoonful of the Lemon Creme Fraiche. Spoon the remaining creme fraiche around the edges of the plates and arrange a small bundle of mushrooms on the side of each plate. Garnish each plate with chopped chives and serve.

Truffle Vinaigrette:
1 1/2 tablespoons Champagne vinegar
1 tablespoon minced shallots
1/4 cup canola or vegetable oil
1 tablespoon white truffle oil, or to taste
Kosher salt
Freshly ground white pepper

In a medium bowl, combine the vinegar and shallots and let sit for 5 minutes. Whisk in the canola and truffle oils and season lightly with salt and pepper to taste. Use as a dressing.
Yield: about 1/2 cup

Meyer Lemon Creme Fraiche:
1/2 cup creme fraiche
1 1/2 teaspoons Meyer lemon juice
1/2 teaspoon freshly grated Meyer lemon zest
1/4 teaspoon kosher salt

In a small bowl, stir together all the ingredients. Cover and refrigerate until ready to use.
Yield: 1/2 cup

“Cookie Dough Truffles” - 5 1/2 dozen

1/2 cup butter; softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1 1/2 lbs. semisweet chocolate candy coating; chopped

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Shape into 1″ balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

“Caramel Truffles” - 2 1/2 dozen

26 caramels
1 cup milk chocolate chips
1/4 cup heavy whipping cream
1 1/3 cups semisweet chocolate chips
1 tbsp. shortening

Line an 8″ square dish with plastic wrap and set aside.
In a microwave-safe bowl, combine the caramels, milk chocolate chips and cream. Microwave, uncovered, on HIGH for 1 minute; stir. Microwave 1 minute longer, stirring every 15 seconds or until caramels are melted and mixture is smooth. Spread into prepared dish; refrigerate for 1 hour or until firm.
Using plastic wrap, lift candy out of pan. Cut into 30 pieces; roll each piece into a 1″ ball. Cover and refrigerate for 1 hour or until firm.
In a microwave-safe bowl, melt semisweet chips and shortening; stir until smooth. Dip caramels in chocolate and place on waxed paper-lined baking sheets. Refrigerate until firm.