Chocolate

Last year a friend Cindy taught me how to make molded filled chocolates. I have added to what she taught me and now it is a full blown Christmas tradition. A very yummy one.

Tips for Chocolate
*Buy Quality Chocolate at a candy store(no Wilton's is not the quality I use) my favorite is Merkens
*Melt chocolate over hot not boiling water. if the water is too hot it will thicken the chocolate.
*while melting sir often and NEVER cover.
TOO MUCH HEAT OR ANY MOISTURE WILL RUIN THE CANDY

I heat/melt the chocolate using a double boiler.

Molds
Mold can be purchased at a candy store.
*thin molds and shells cool in the fridge
*thick mold and filled shells in the freezer.

Thin Molds
* carefully fill to almost full with melted chocolate tap gently to spread cool/set in fridge

Filled Molds.
*with spoon place a little bit of chocolate in mold. using finger, completely cover inside of mold. All of the interior must be covered. This is the shell.
*Place shells in fridge to set.
*carefully fill shells to below top with filling.use finger to flatten top if it is a solid filling.
*cover with chocolate to just below full. Covering filling completely. tap the mold on counter to remove any air bubbles. the top must be flat as this will be the bottom.
*place filled molds in freezer to harden. it only takes a few minutes. when hard to the touch tip over on a clean dry towel. If chocolates don't come right out put back in freezer for a few more minutes.

FILLINGS


Buttercream
**vanilla
mix 1/2 c butter, 1lb pd sugar,1 1/2 Tbs milk 1/2 TBS vanilla
May be rolled in balls and dipped or used as a filling in molds
** Chocolate
Add 1 1/2 TBS melted chocolate to vanilla recipe
shape in balls and dip sprinkle with jimmies or use in molds.


Carmel
Place one unopened can of sweetened condensed milk into a pan. cover with water. Bring water to a hard boil and turn to simmer. roll can so it cooks evenly. cook for 3-4 hours(depending on how thick of a Carmel you want I like 4. keep water level over can while cooking. Let cool of you open the can when it is hot it can explode. use as filling

Carmel's

Cherry Cordials
Melt Dark Chocolate. Cut large maraschino cherries in half. make fondant by mixing 1/3c dry fondant(found at candy store)with 3 TBS cherry juice. coat inside of cherry mold. harden in fridge. place on half cherry in each mold. cover with @1/2 tsp fondant. top with chocolate layer. make sure edges are sealed. place in freezer until dry.

Cherry cordials

Mounds/ Almond Joys
1/2 lb melted butter
1 can sweetened condensed milk
1 lb pd sugar
14 oz coconut flakes
mix together. can be used as a filling in molds or shaped into balls or logs and dipped in chocolate. add a almond before covering with chocolate to make almond joys.

red papers mounds green papers almond joys

Danish mints
2 c pd sugar
2 TBS milk
2 TBS melted butter
3 drops oil of peppermint
mix together and use as filling

mints

Inside out mints(from pintrest)
1 lb pd sugar
4 oz cream cheese
1/4 tsp peppermint oil

Mix. form balls using thumb make indent in middle of ball. chill balls until set. fill indents with chocolate. chill to set again.

Peanut butter cups
1/4 c butter
2 C pd sugar
1C peanut butter
mix with hand mixer if gooey chill. use as filling in shells.

peanut butter cups

Pretzels
Using fork. dip pretzels into chocolate. drain by tapping fork on side of bowl. place on wax paper to set. may use dark, milk or white chocolate.
for added flare place 1T contrasting chocolate in sandwich baggie cut of tip of corner drizzle lines over set chocolate.

covered pretzels

Raisins
mix raisins and chocolate in bowl. mold in peanut butter cup molds.
my favorite is golden raisins and white chocolate.

white chocolate and golden raisins

Truffles
A- melt 1lb milk and 1 lb dark chocolate (or all of one) heat 1/2 pt whipping cream to 130 degrees add to melted chocolate. whip for 3 minutes. cover w/ damp cloth chill in freezer for 5 min. beat for 3 min. chill until firm enough to form balls, form balls and dip. cover with jimmies.

B-melt 2 c chocolate chips with 4 TBS butter in double boiler. once melted remove top pan from water pan. add 1/2 c pd sugar, 1/2 c crushed vanilla wafers(the finer the crumbs the better)roll into balls and dip. sprinkle with jimmies.

Turtles
cook Carmel See camels.
cut pecans into pieces that will form legs
on wax paper drop 1/2 tsp melted chocolate and place 3 pecans pieces into wet chocolate. let dry in fridge. when set put 1/2 tsp Carmel on nuts. cover all Carmel with melted chocolate but not the pecans. (can sprinkle with sea salt at this stage) let set in fridge.

turtles

Hash
melt 1 lb white chocolate,
mix 1/4 c toasted sliced almonds(350dregrees for 5 min)
1c dry roasted peanuts
2c captain crunch cereal
1c rice krispies
1c mini marshmallows
pour melted chocolate over mixture mix completely mold in peanut butter cup molds

Heavenly Hash
into 1 lb  melted chocolate mix 1c pecan halves and 1c mini marshmallows. pour onto wax paper. when hardened cut or brake into pieces.

Nuts
mix peanuts or cashews with milk chocolate mold in peanut butter cup molds

covered nuts

Orange/Raspberry Creams
mix 1/2c butter, 1 lb pd sugar, 1 1/2 tsp milk with mixer. add 1/4 tsp flavor oil and a tiny bit of food coloring . use as filling in molds.

Orange cream

Raspberry cream

Oreo truffles(from pintrest)
crush 1 bag Oreos in food processor. reserve some for sprinkling on finished truffles
add 8 oz cream cheese. blend until mixed. chill. roll into balls chill, dip in chocolate sprinkle with crumbs.

Oreo truffles

Boxing
To truly make them look great get the candy papers and boxes at the candy store