Salton, Inc Melted Bliss SGCM1 - Manual (Page 12)

MOCHA-RUM TRUFFLES
8 ounces bakers semi-sweet chocolate
1 tablespoon butter
2 cups confectioners sugar
2 tablespoons instant coffee powder
2 tablespoons rum
2 tablespoons mocha coffee liqueur
8 ounces bakers German chocolate squares (for dipping truffles in)
1. Melt the chopped semi-sweet chocolate in the Chocolate
Treat Maker.
2. In a separate bowl, cream the soft butter, confectioners sugar,
instant coffee powder, rum, mocha coffee liqueur. Add the
melted chocolate and combine thoroughly. Roll into 1-inch
balls.
3. Refrigerate until firm enough to dip in warm chocolate.
4. Melt the German chocolate squares in the Chocolate Treat
Maker. Turn the Dial to Lo for dipping. Dip truffle balls in
melted chocolate coating thoroughly.
5. Place onto a baking sheet being sure to allow a little space
between each truffle.
6. Refrigerate until chocolate is hard. Store in a cool place and
use up quickly!
CLUSTERS
8 ounces semi sweet chocolate chips
¼ cup mini marshmallows
¼ cup flaked coconut
¼ cup raisins
¼ cup chopped walnuts.
1. Cover a baking sheet in wax paper.
2. Melt the chopped chocolate in the Melting Pot on HI. Stir until fully
melted. Turn Dial to LO.
3. In a separate bowl mix the remainder of the ingredients. Add the
melted chocolate and stir.
4. Using a tablespoon, drop a spoonful of the mixture onto the baking
sheet being sure to allow a little space in between each cluster.
Refrigerate until hard.
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