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1. Chocolate Coffee Truffles

2. Amaretti (Almond Macaroons)

3. Turkey Neck Gravy

Book Description

When Pat Condelli began baking cookies in 1956 she was 10 years old. Relatives crowned her the Cookie Queen. So when she opened her cookie business in 1992 she had the perfect name for the company. The cookie queen wants everyone to have as much fun during the holidays as she does--so she has even included her phone number in the book for those who run into a problem or have a question.

... (more)

Hassle-Free Holidays From The Castle of the Cookie Queen

Authors: Patricia Condelli

Date: August 2000

ISBN: 1891231278

Publisher: Word Association Publishers

Spiral-bound

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Years ago I occasionally offered candy-making classes for friends and co-workers in my home. I made many different types of chocolate. Now the cookie business takes up most of my time, so I rarely make my famous chocolates. I made this recipe the other night because it is the least time-consuming and because the coffee flavor is so unusual and because I was dying for some of these marvelous candies.

While the preparation is speedy, the rolling part is quite messy. No mater how careful I am I always get chocolate and jimmies everywhere. The effort is worthwhile because you cannot buy chocolates that taste as good as these do - for any money. A box of these truffles will make a wonderful Valentine's Day gift for any chocoholic.

• 8 ounces bittersweet chocolate

• 16 ounces semisweet chocolate

• 1 cup heavy cream

• 1/2 cup strong black coffee

• 1/4 cup cocoa

• 1 Tablespoon finely-ground coffee

• 3 Tablespoon butter

• Real chocolate jimmies

• Finely-ground pecans

1. Line a 9- by 9-inch baking pan with waxed or parchment paper. Do not use foil or plastic wrap.

2. Melt 8 ounces bittersweet chocolate and 16 ounces semisweet chocolate in a double boiler.

3. In another small pot bring 1 cup heavy cream to a boil.

4. Prepare 1/2 cup strong black coffee.

5. When cream boils and coffee is heated, pour both into melted chocolate.

6. Add 3 Tablespoons butter and stir until smooth.

7. Pour chocolate mixture into prepared pan.

8. Refrigerate until firm - at least three hours.

9. Sift 1/4 cup cocoa together with 1 tablespoon finely-ground coffee.

10. Pour into a cake pan or shallow bowl.

11. Remove chocolate from refrigerator and turn out onto ice-cold marble surface or very cold cookie sheet (put the cookie sheet in the freezer for 15 minutes).

12. Cut into squares or any other desired shape.

13. Roll chocolate pieces in cocoa-coffee mixture. You also may roll them in chocolate jimmies or finely-ground pecans.

14. This is a very messy procedure so try to set up your work space as close to the kitchen sink as possible.

15. If you want to make your chocolates look professional, place them in candy papers. Decorate a plain box by covering it with wrapping paper or leftover wall paper.

More From This Book:

1. Chocolate Coffee Truffles

2. Amaretti (Almond Macaroons)

3. Turkey Neck Gravy

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