Truffle recipe…and Peanut Clusters

Don’t want to lose this again!!

The Pampered Chef ®Velvety Chocolate TrufflesRecipe
2 squares (1 ounce each) unsweetened baking chocolate
1 package (12 ounces) semi-sweet chocolate morsels
1 container (8 ounces) frozen whipped topping, thawed, divided
1/4 teaspoon Pantry Double Strength Vanilla
Assorted coatings such as unsweetened cocoa powder, toasted chopped almonds, grated chocolate or toasted coconut

Coarsely chop chocolate squares using Food Chopper.
Place chopped chocolate, chocolate morsels and half of the whipped topping in Large Micro-Cooker®; microwave, uncovered, on HIGH 11/2-2 minutes or until chocolate is melted and smooth, stirring after each 20-second interval.
Pour chocolate into Classic Batter Bowl using Classic Scraper; cool slightly.

Fold in remaining whipped topping and vanilla.
Spread truffle mixture onto Cutting Board; refrigerate 30 minutes or until firm enough to scoop. (Do not allow chocolate to harden too long or the coatings will not adhere well to the truffles.)
Using Small Scoop, scoop truffle mixture onto small plates containing assorted coatings.
For easier scooping, dip scoop into hot water after every few truffles and tap on paper towels to remove excess water.
Wearing plastic gloves or using Bamboo Tongs, roll truffles in coating. Place coated truffles onto Simple Additions® Medium Square and serve.

Yield: About 40 truffles

Nutrients per serving: (1 truffle): Calories 70, Total Fat 4.5 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 7 g, Protein 1 g, Sodium 0 mg, Fiber less than 1 g

Cook’s Tip: To toast almonds, place almonds in Small (8-in.) Saute Pan. Heat over medium heat 3-5 minutes or until almonds begin to brown, stirring frequently. Remove from pan; cool completely.

To toast coconut, preheat oven to 350°F. Spread coconut onto Small Bar Pan. Bake 10-12 minutes or until light golden brown; remove from oven and cool completely.

If desired, 1/2 teaspoon vanilla can be substituted for the Double Strength Vanilla.
For very finely grated chocolate, use the Microplane® Adjustable Grater.

For more coarsely grated chocolate, use the Deluxe Cheese Grater.

Peanut Clusters- Super easy!

1 bag of semi-sweet chocolate chips
1 bag of butterscotch chips
3 cups of peanuts

Melt chips together in microwave for 2 minutes, stirring every 30 seconds. Don’t over melt or the chocolate will ruin. You can stir the unmelted ones around till they melt after two minutes.
Add 3 cups of lightly salted peanuts
Drop, I used the Pampered Chef small scoop, by teaspoons onto waxed paper covered cookie sheets. I got about 55 clusters from one batch. Yummy.