Cooking Class---Candy---"Tempting Truffles & Bon Bons"

GRAND MARNIER TRUFFLES WITH SUGARED ORANGE PECANS

8 ounces premium bittersweet chocolate, broken into 2-inch pieces

1/4 cup whipping cream

2 Tablespoons Grand Marnier or other orange flavored liqueur
Sugared Orange Pecans

Place chocolate in food processor; process using on/off pulsing action until the chocolate is chopped. Combine cream and butter in 1 cup glass measuring cup. Microwave at HIGH for 1 1/2 minutes or until butter is melted and cream begins to boil. With food processor running, pour hot cream mixture through food tube; process until chocolate melts.  Add Grand Marnier; process until blended. Pour chocolate mixture into medium bowl; cover with plastic wrap and refrigerate overnight.  Prepare Sugared Orange Pecans; finely chop 1 1/2 cups and place in a large shallow bowl.

For truffle filling, shape chocolate mixture into 1-inch balls.  To give truffles a professional appearance, buy a 1 tablespoon scoop with a release, similar to a miniature ice cream scoop. As the scoop is drawn through the truffle mixture, it forms a rough ball shape. The truffle only needs a little additional shaping in your palms to make a perfect ball before coating. Using the scoop also makes your truffles more uniform in size. Roll truffles in Sugared Orange Pecans. Store in airtight container in refrigerator. Let stand at room temperature for 2 to 3 hours before serving.  Makes about 2 1/2 dozen truffles or 1 pound.

To Make Sugared Orange Pecans:
2 Tablespoons butter
1/4 cup sugar
2 Tablespoons frozen orange juice concentrate, thawed
Dash of ground cinnamon
2 cups chopped pecans

Preheat oven to 325 degrees. Lightly grease a baking sheet. Melt butter  in large skillet over low heat; stir in sugar, orange juice and cinnamon until blended. Add pecans, stirring to coat.  Spread pecan mixture on prepared baking sheet. Bake for 15 minutes or until pecans are lightly browned, stirring every 5 minutes. Cool completely. Break pecan mixture into small pieces. Store in airtight container.

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RASPBERRY-COCONUT TRUFFLES

1 (10 oz) pkg frozen raspberries in syrup, thawed and undrained
1/2 cup butter
1/4 cup cream of coconut
1 pound premium white chocolate, finely chopped
Red paste food coloring for candy
Flaked coconut or sifted powdered sugar

Place raspberries with syrup in a blender or food processor; process until smooth. Strain raspberry mixture through a fine mesh strainer into medium saucepan. Discard seeds and pulp. Cook raspberry mixture over medium-high heat until mixture is reduced to 1/4 cup, stirring frequently. Reduce heat to low; add butter and cream of coconut. Cook until butter melts, stirring occasionally. Remove from heat; add chocolate. Stir gently until chocolate melts.

Stir in food coloring, a little at a time, until desired color is obtained.  Pour chocolate mixture into a medium bowl; cover with plastic wrap. Refrigerate 8 hours or overnight. Place coconut in a large, shallow bowl. Shape chocolate mixture into 1 inch balls. Roll in coconut. Store in an airtight container in the refrigerator. Let stand at room temperature 2 to 3 hours before serving. Makes about 4 dozen truffles-(1 3/4 pound)

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CLASSIC COCONUT BONBONS

2 packages (1 pound each) powdered sugar, divided
1 can (14 ounces) sweetened condensed milk
1/2 cup butter
2 teaspoons vanilla
2 cups flaked coconut
1 cup finely chopped pecans or walnuts
2 pounds premium bittersweet chocolate

Sift 1/2 of powdered sugar into a large with fine-meshed sieve or sifter; set aside.  Place condensed milk and butter in a saucepan; cook over low heat until butter melts and mixture is blended, stirring frequently. Remove from heat; stir in vanilla.  Pour hot butter mixture over reserved powdered sugar; beat with mixer at medium speed until blended. Sift remaining powdered sugar into bowl; continue to beat until blended and creamy.

Stir in coconut and nuts with wooden spoon until combined. Cover with plastic wrap and refrigerate for one hour.  Shape coconut mixture into 1 inch balls. Place on baking sheet lined with waxed paper. Refrigerate until firm. Temper the chocolate. Dip coconut balls in tempered chocolate with dipping fork or spoon, tapping the handle against the side of the pan to allow excess chocolate to drain back into the pan.  Remove excess chocolate by scraping bottom of bonbon across the rim of the saucepan.

Place the bonbons on waxed paper. Let stand in a cool place until the chocolate is firm. Do not refrigerate. Store in airtight container at room temperature. Makes about 10 dozen bonbons or 4 1/2 pounds.

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COOKIES AND CREAM CHEESECAKE BONBONS

24 cream filled chocolate cookies, divided
1 (8 oz) okg cream cheese, softened
1 cup nonfat dry milk
1 teaspoon vanilla
1 (1 pound) pkg powdered sugar

Coarsely chop 12 cookies with a chef's knife on a cutting board; set aside. Place remaining 12 cookies in a food processor; process until fine crumbs form. Place crumbs on baking sheet lined with waxed paper; set aside.

Beat cream cheese, dry milk and vanilla until smooth in a medium bowl with mixer at medium speed. Beat in powdered sugar, 1 cup at a time, at low speed until mixture is smooth. Stir in reserved chopped cookies. Refrigerate 2 hours or until firm.

Shape rounded tablespoonfuls cream cheese mixture into balls. Roll balls in reserved cookie crumbs. Garnish, if desired. Store in airtight container in refrigerator.  Makes about 3 dozen bonbons.

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HAZELNUT CREAM BONBONS

3 cups hazelnuts
1/2 cup butter, divided
1/4 cup whipping cream
1 teaspoon vanilla
1 (1 pound) package powdered sugar

Preheat oven to 350 degrees. Reserve 1 1/2 cups hazelnuts. Place remaining 1 1/2 cups hazelnuts in the food processor; add 2 tablespoons butter. Process using on/off pulsing action until hazelnuts are coarsely ground. Set aside. Beat remaining 6 Tablespoons butter and cream in a large bowl with electric mixer at medium speed until smooth. Beat in vanilla and ground hazelnut mixture. Add sugar, 1 cup at a time, beating until well combined.

Turn mixture out onto countertop. Knead until mixture forms a ball.  Roll out mixture to 1/4 inch thickness with a rolling pin. Cut into small heart shapes with a cookie cutter. Reroll dough scraps and cut out more hearts.  Place remaining hazelnuts in food processor; process using on/off pulsing action until finely chopped. Spread hazelnuts on waxed paper. Coat hearts with hazelnuts, pressing to adhere. Store in airtight container at room temperature between sheets of waxed paper. Makes about 8 dozen bonbons or 2 pounds.