Valentines Day Candies

Geneva Ward Relief Society Homemaking Lesson Winter 2007

Ingredients

Directions

Line an 8-inch square baking pan with nonstick foil, leaving a small overhang on two sides. Line a large baking sheet with waxed paper. heat cream and liqueur in a small saucepan just to simmer.
Process chocolates and confectiners' sugar in food processor 1 to 2 minutes, until finely chopped. With machine running, add cream-liqueur mixture in steady stream. Porcess until smooth. Scrape into foil-lined pan. Refrigerate just until thick enough to hold shape, 1 to 1 1/2 hours.
Lift chocolate from pan using foil. Cut chocolate into 36 pieces. With hands, quickly shape into balls. Place on waxed-paper lined baking sheet. Refrigerate 15 minutes. Reroll truffles to smooth out surface, if needed.
Sift cocoa into small bowl. Add truffles, three at a time; tossing to coat. Refrigerate in airtight containers up to 1 month, placing each in a small paper or foil cany cup, if desired.
77 calories each with 5 grams of fat. No fiber. (That's for my Weight Watcher friends!)

Directions

Choose large, ripe berries with green tops still attached.
Brush off any loose stuff off them but don't get them wet (chocolate won't stick to wet berries).
Place 1 cup of chocolate chips plus 1 Tablespoon of shortening in the top of a double boiler (put water in the bottom and gently heat the chocolate until melted and easy to stir).
Now, you can grip the berries by the green top or you can insert a toothpick into the berry's top so you can dip about 2/3's of the berry into the chocolate. Let the extra drip off. Then place the berry on a piece of waxed paper to cool and set or if you used the toothpick idea, you can turn the berry over and spear the toothpick into some styrofoam (upside down) to cool.
These are always a favorite at weddings, showers and other special events.