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  <title>Latest Chocolate Recipes recipes @ FreeRecipes.eu - online free recipes collection from all over the world </title>
  <link>http://freerecipes.eu/category/chocolate-recipes/22/1/index.html</link>
  <description>These are the latest recipes to be added at FreeRecipes.eu - online free recipes collection from all over the world </description>
  <lastBuildDate>Tue, 7 Feb 2012 13:50:21 GMT</lastBuildDate>
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  <managingEditor>ivanov@freerecipes.eu (Ivan Ivanov)</managingEditor>
    <webMaster>ivanov@freerecipes.eu (Ivan Ivanov)</webMaster>
    <copyright>http://freerecipes.eu</copyright>
  <item>
   <title><![CDATA[Recipe: Bittersweet Chocolate Coated Truffles]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/bittersweet-chocolate-coated-truffles/562/index.html</link>
   <pubDate>Tue, 15 Dec 2009 14:11:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/bittersweet-chocolate-coated-truffles/562/index.html</guid>
   <description><![CDATA[ For Truffles: In double boiler, melt broken chocolate, stirring constantly. (Or microwave 2 1/2 to 3 minutes on medium.) Remove chocolate from heat; blend in butter. Stir in cream, then liqueur. Combine with chopped nuts or candied fruit if desired. Chill 10-15 minutes, stirring frequently until thick enough to hold a shape. Drop by heaping teaspoon or #70 scoop onto foil lined baking pan. Shape round, if desires. Cover and freeze 20-30 minutes to set truffles firm for dipping with chocolate. For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe.

For Coating: Melt chocolate as directed in basic truffle recipe. Remove from heat and stir in oil. Cool chocolate to 85-90-F for dipping. Dip cold, firm truffle into melted chocolate, holding with a fork and spooning with several coats of chocolate. Place each onto foil lined baking pan. Decorate top with nuts, candied fruit, etc.

Chill at least 2 hours to set chocolate. Roll in Ghirardelli Ground Chocolate, if desired. Place into tight container and store in cool, dry place to age for several days. Coats 12 truffles.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Easy Chocolate Truffles]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/easy-chocolate-truffles/555/index.html</link>
   <pubDate>Tue, 15 Dec 2009 13:25:01 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/easy-chocolate-truffles/555/index.html</guid>
   <description><![CDATA[ In saucepan, melt chocolate with milk and butter over low heat, stirring until smooth. Remove from heat. Stir 1/4 cup hot mixture into egg yolks, the whisk yolks into chocolate mixture in saucepan. Add vanilla; beat well. Pour into small bowl; cover and refrigerate until firm. (You can store in refrigerator for up to 2 days at this point.)

Form teaspoonfuls into balls; roll in cocoa and shake off excess.
Makes 1 pound (about 2 dozen). About 75 calories each. 

For gift-giving: use a glass jar with lid or candy dish covered with plastic wrap. Store covered in refrigerator for 3 weeks and in freezer for up to 2 months.

Servings: 64]]></description>
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  <item>
   <title><![CDATA[Recipe: Rich chocolate brownies]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/rich-chocolate-brownies/540/index.html</link>
   <pubDate>Tue, 8 Dec 2009 13:33:07 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/rich-chocolate-brownies/540/index.html</guid>
   <description><![CDATA[ Preheat oven to 350 F, (325 for a glass pan). Combine flour and salt in a small bowl. Set aside. Melt margarine or butter and unsweetened chocolate in a small pan on low heat. Cool to room  temperature. In a large bowl, beat eggs, sugar and vanilla. Add mashed banana. Stir in chocolate mixture. Gradually sift and stir in flour mixture. Add chocolate chips and walnuts. 

Pour into an 8"x 8" pan that has been sprayed with Pam or cooking oil. Bake for 30 to 35 minutes.
]]></description>
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  <item>
   <title><![CDATA[Recipe: White Chocolate Truffles]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/white-chocolate-truffles/539/index.html</link>
   <pubDate>Tue, 8 Dec 2009 13:22:43 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/white-chocolate-truffles/539/index.html</guid>
   <description><![CDATA[ Makes about 2 dozen truffles

Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly. Remove from heat. Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth. Transfer to a shallow glass casserole dish. Cover and refrigerate 1 hour. 

Shape mixture into 1 inch balls. Roll in almonds. Cover and refrigerate at least 8 hours. Place in miniature foil cups at room temperature to serve. Store in airtight container in refrigerator. 
]]></description>
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  <item>
   <title><![CDATA[Recipe: Chocolate Covered Pretzels]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-covered-pretzels/356/index.html</link>
   <pubDate>Wed, 21 Oct 2009 14:50:31 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-covered-pretzels/356/index.html</guid>
   <description><![CDATA[ Melt chocolate and cream in double boiler over low heat, stirring constantly. Dip pretzels one at a time quickly to coat while mixture is still very warm. Place pretzels on wax paper.

Makes 2 dozen.]]></description>
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  <item>
   <title><![CDATA[Recipe: Chewy Chocolate Drops ]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/chewy-chocolate-drops-/294/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:41:01 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/chewy-chocolate-drops-/294/index.html</guid>
   <description><![CDATA[ Heat oven to 350 deg F. In small microwave-safe bowl, place chocolate. Microwave at high (100%) 1 1/2 to 2 minutes or until chocolate is melted when stirred; cool slightly. In large mixer bowl, beat butter and sugar until well blended. Add egg and vanilla; beat well. Blend in melted chocolate, flour and baking powder. Stir in nuts, if desired. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until almost set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. About 2 dozen cookies. ]]></description>
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   <title><![CDATA[Recipe: Easy Chocolate Fudge ]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/easy-chocolate-fudge-/284/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:18:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/easy-chocolate-fudge-/284/index.html</guid>
   <description><![CDATA[ A very good fudge with no cooking or thermometer watching. Melt chocolate in the top of a double boiler over hot, not boiling water. Remove from heat and stir in remaining ingredients. Spread in a generously buttered 8-inch square pan. Chill 2 hours or until firm. Turn fudge out onto a cutting board, cut into squares. Store in tightly covered containers. 

Makes 49 pieces. ]]></description>
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  <item>
   <title><![CDATA[Recipe: Triple Chocolate Fudge]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/triple-chocolate-fudge/280/index.html</link>
   <pubDate>Thu, 8 Oct 2009 14:24:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/triple-chocolate-fudge/280/index.html</guid>
   <description><![CDATA[ In 6 quart Dutch oven, combine sugar, salt, butter and milk. Bring to simmer, stirring constantly, over medium heat. As soon as first bubble is seen, boil mixture exactly 8 minutes. Remove from heat immediately. Quickly stir in remaining ingredients. Blend thoroughly. Pour into two oiled 9 x 13 inch pans. Cover with foil and refrigerate until firm. Slice as desired. Bring to room temperature before serving for fullest flavor. 

Store in refrigerator or freezer.
]]></description>
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   <title><![CDATA[Recipe: Almond Coconut Chocolate Cookie Balls]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/almond-coconut-chocolate-cookie-balls/230/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:56:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/almond-coconut-chocolate-cookie-balls/230/index.html</guid>
   <description><![CDATA[ Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. 
In the top half a double boiler melt the chocolate and condensed milk, stirring frequently. 
Pour the melted chocolate mixture over the coconut. Stir in the vanilla and salt. Mix well until the coconut is completely coated. Drop dough by teaspoonfuls onto the prepared baking sheet. Press one whole almond into the top of each cookie. 

Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Check at 8 minutes as the bottoms tend to burn easily. Remove from oven and cool.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Chocolate Apple Crisp]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-apple-crisp/220/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:20:11 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-apple-crisp/220/index.html</guid>
   <description><![CDATA[ Preheat the oven to 375 degrees F. In large bowl, combine flour, brown sugar, baking soda and salt. With 2 knives or pastry blender, cut in butter until mixture resembles fine crumbs. Stir in oats; press half of oat mixture into greased 13x9" baking pan.  To remaining oat mixture, add Nestle Toll House semi-sweet chocolate mini morsels, apples and pecans; stir to combine. Sprinkle over base. 

Bake at least 35 minutes until lightly browned. Cool slightly; cut into squares]]></description>
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  <item>
   <title><![CDATA[Recipe: Chocolate Anise Truffles]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-anise-truffles/213/index.html</link>
   <pubDate>Wed, 23 Sep 2009 16:28:52 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-anise-truffles/213/index.html</guid>
   <description><![CDATA[ In a double boiler melt the chocolate, constantly stirring with a wooden spoon.  When the chocolate has melted, add the butter and slowly stir it into the chocolate as it melts.  Continue to stir for another minute until it is well mixed and smooth.  Add in the Rum and stir until well mixed, then sprinkle in the pulverized anisette cookies (a little at a time, as sometimes it takes less) until the mixture is slightly thickened but still smooth.  You want the mixture to remain as a thick sauce at this point.

When you have thoroughly mixed in the anisettes, rest the top of your double boiler in a bucket of ice and WHISK the truffle mixture slowly until it has cooled (about 15 minutes).  Do not stop whicking or the butter and rum will separate out of the chocolate-anisette.  When the sauce is completely cooled it should have a soft but solid consistency which you can then spoon out and form into truffles and coat with chocolate powder or confectioners sugar.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Peanut Butter and Chocolate Truffles ]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/peanut-butter-and-chocolate-truffles-/212/index.html</link>
   <pubDate>Wed, 23 Sep 2009 16:25:41 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/peanut-butter-and-chocolate-truffles-/212/index.html</guid>
   <description><![CDATA[ In a heavy saucepan, over low heat, melt chips with butter. Stir in cocoa until smooth. Add condensed milk and vanilla. Cook and stir until thickened and well blended, about 4 minutes. Remove from heat. Chill until firm enough to handle. Shape into 1 inch balls. Roll in desired coating. Chill until firm. 

Store, covered in refrigerator

Makes about 3 dozen truffles
]]></description>
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   <title><![CDATA[Recipe: Chocolate Mousse ]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-mousse-/180/index.html</link>
   <pubDate>Tue, 22 Sep 2009 05:14:59 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-mousse-/180/index.html</guid>
   <description><![CDATA[ Heat sugar and water in heavy saucepan over medium-low heat until sugar dissolves, stirring occasionally and brushing down any crystals from sides of pan with brush dipped in cold water.  Increase heat and boil until mixture registers 240 F (soft ball stage) on a candy thermometer.

Meanwhile, beat egg whites and cream of tartar until soft peaks form.

Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes.

Gently fold in whipped cream, cocoa, melted chocolate and espresso.

Cover and refrigerate for 1 hour.
]]></description>
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   <title><![CDATA[Recipe: Triple Chocolate Fudge]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/triple-chocolate-fudge/172/index.html</link>
   <pubDate>Mon, 21 Sep 2009 16:39:35 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/triple-chocolate-fudge/172/index.html</guid>
   <description><![CDATA[ Makes about 5 1/2 pounds

In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and boil for 5 minutes, stirring constantly. Remove from the heat and stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate and stir until melted. Fold in vanilla and pecans. Pour into a greased 15" x 10" x 1" baking pan. Chill until firm. Cut into squares.
]]></description>
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   <title><![CDATA[Recipe: Chocolate Covered Truffles ]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-covered-truffles-/171/index.html</link>
   <pubDate>Mon, 21 Sep 2009 16:37:05 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-covered-truffles-/171/index.html</guid>
   <description><![CDATA[ Makes about 3 dozen truffles
Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Melt milk chocolate over double boiler. 

Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate
]]></description>
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   <title><![CDATA[Recipe: Chocolate Thumbprints]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-thumbprints/139/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:28:35 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-thumbprints/139/index.html</guid>
   <description><![CDATA[ Preheat oven to 375° F. Cream butter with salt and vanilla until fluffy. Gradually add brown sugar. Blend in flour, milk and chocolate. Shape dough into 1-inch balls. Place on ungreased cookie sheet about 1-inch apart. Make depression with thumb in center of each cookie. Bake 8-10 minutes. Roll in confectioner's sugar while still warm. Cool completely. Fill depression with chocolate filling. Allow filling to set completely before storing cookies. 

Chocolate filling:
Melt the chocolate and butter in a saucepan over hot water (or melt in microwave). Stir to blend. Cool slightly. Blend in corn syrup, water and vanilla. Fill cookies before chocolate cools and sets. (Extra filling may be refrigerated and used later, heated in microwave until soft, as a yummy chocolate sauce over ice cream or cake.) ]]></description>
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   <title><![CDATA[Recipe: Foolproof Dark Chocolate Fudge]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/foolproof-dark-chocolate-fudge/116/index.html</link>
   <pubDate>Mon, 14 Sep 2009 16:45:41 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/foolproof-dark-chocolate-fudge/116/index.html</guid>
   <description><![CDATA[ In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into aluminum foil lined 8 or 9 inch square pan. Chill 2 hours or until firm. 

Turn fudge onto cutting board; peel off foil and cut into squares. 

Store loosely covered at room temperature.]]></description>
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   <title><![CDATA[Recipe: Mocha Truffles]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/mocha-truffles/106/index.html</link>
   <pubDate>Sun, 13 Sep 2009 14:06:16 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/mocha-truffles/106/index.html</guid>
   <description><![CDATA[ Makes about 5 1/2 dozen In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. chill until firm enough to shape. shape into 1" balls and place on a waxed paper-lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls and place on waxed paper to harden. 

If desired, melt white coating and drizzle over truffles]]></description>
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   <title><![CDATA[Recipe: Swiss Chocolate Squares]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/swiss-chocolate-squares/90/index.html</link>
   <pubDate>Sat, 12 Sep 2009 17:23:16 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/swiss-chocolate-squares/90/index.html</guid>
   <description><![CDATA[ Preheat oven to 350F

Combine water, butter &amp; chocolate in a heavy saucepan or the top of a
double boiler or Bain Marie.  Heat until chocolate is melted &amp; mixture
is smooth.  Remove fromheat &amp; pour into a large mixing bowl.  Blend in
remaining ingredients &amp; mix well.  Pour into an ungreased 15 1/2" x 10"
pan.  Bake for 20-25 minutes.  Remove pan to wire rack &amp; cool

Combine butter, milk &amp; chocolate in saucepan.  Heat until chocolate is
melted &amp; mixture is smooth.  Remove from heat &amp; pour into a large
mixing bowl.  Beat in the powdered sugar &amp; beat until smooth.  Stir in
vanilla extract.  Spread on uncut cookie dough and when completely
cooled, cut into squres.  Garnish each cookie with a pecan half.
]]></description>
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   <title><![CDATA[Recipe: Chocolate Covered Cherry Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-covered-cherry-cookies/75/index.html</link>
   <pubDate>Sat, 12 Sep 2009 16:17:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-covered-cherry-cookies/75/index.html</guid>
   <description><![CDATA[ 1. In bowl, stir together flour, cocoa, salt, baking powder and baking
soda. In another bowl, beat butter and sugar until fluffy. Add egg and
vanilla to butter-sugar mixture and beat well. Gradually add dry
ingredients to butter-sugar mixture and beat until well blended.

2. Shape dough into 1-inch balls. Place on ungreased cookie sheet and
push down center of each ball with thumb. Drain cherries and reserve
juice. Place 1 cherry in center of each indentation. Heat oven to 350
degrees.

3. For frosting, put chocolate chips and sweetened condensed milk in
small saucepan. Heat until chocolate melts. Stir in 4 teaspoons cherry
juice.  If too thick, add more juice.

4. Spoon 1 teaspoon frosting over each cherry. Spread to cover cherry.
Bake 10 minutes or until done. Do not overcook. Remove to wire rack and
cool.  The cookies freeze nicely.

]]></description>
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   <title><![CDATA[Recipe: Chocolate Cake ]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-cake-/39/index.html</link>
   <pubDate>Thu, 10 Sep 2009 16:09:37 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-cake-/39/index.html</guid>
   <description><![CDATA[ Preheat oven to 375 F. Butter and flour 3 9-inch round cake pans.

Beat yolks until they are pale yellow and form a ribbon when beaters are lifted, about 5 minutes.  Beat in rum and vanilla.

Beat whites with cream of tartar to soft peaks.  Add sugar 1 tablespoon at a time and continue beating until stiff and shiny.

Stir 12 ounces of semisweet chocolate and butter into yolks until well combined.  Gently fold in 1/4 of egg whites to lighten the batter, then gently fold in the remaining whites.

Sift together cornstarch and cocoa; combine with ground amaretti. Gently fold into the batter.

Divide batter among prepared pans.  Bake until centers of cakes rise and tops begin to crack, 18 to 20 minutes.  Cool 10 minutes in pans, then cool completely on wire rack (cakes will fall slightly.)
]]></description>
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   <title><![CDATA[Recipe: Chocolate Velvet Fudge]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-velvet-fudge/23/index.html</link>
   <pubDate>Sun, 6 Sep 2009 14:28:48 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-velvet-fudge/23/index.html</guid>
   <description><![CDATA[ Combine sugar, cornstarch and salt in heavy 5 quart Dutch oven. Stir in
evaporated milk and butter. Cook over medium heat, stirring constantly, until
mixture comes to rolling boil. Boil 8 minutes, stirring frequently. Remove from
heat. Stir in marshmallows, chocolate chips, milk chocolate and vanilla; beat
until smooth. Stir in walnuts. Pour into buttered 10 x 15 inch pan. Cool and cut
in 1 1/4 inch squares.
]]></description>
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   <title><![CDATA[Recipe: Chocolate Truffles ]]></title>
   <link>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-truffles-/12/index.html</link>
   <pubDate>Sun, 6 Sep 2009 08:35:24 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/chocolate-recipes/chocolate-truffles-/12/index.html</guid>
   <description><![CDATA[ Makes about 3 dozen truffles
Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm. 
]]></description>
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