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

Ice Cream Cake

Ice Cream Cake


Step 1: bake cake in a jelly roll pan.

step 2: Cut in thirds

Step 3: plate one third on dish.


Step 4: Layer cake with Ice cream bars, Place in freezer to harden up.



Step 5: soften half gallon of Ice cream.


Step 6:Frost cake with softened Ice cream



Step 7: place frosted cake back in freezer to set.

Step 8: Enjoy

Brownie Pizza

Brownie Pizza

1 Brownie mix and things to make it.

Cut Parchment paper to size of stone. place mixed Brownie on it and spread. Bake 350* 15 min.

1pk cream cheese
1/4 c crushed pineapple

mix and spread on cooled brownie

Cut up Strawberries and banana arrange on brownie.

drizzle with chocolate Ice cream sauce.

Tuxedo Brownie Cups

Tuxedo Brownie Cups

1 package fudge type brownie mix and things to make it
2 squares while chocolate for baking
2 T milk
8 oz cream cheese
1/4 c pd sugar
1 c thawed, cool whip
1 pt strawberries

garnish
orange zest,mint leaves, melted semi-sweet chocolate for baking


Mix brownie mix, bake in Mini muffin pan, 325* for 14 minutes or until edges are set. remove immediately and press with mini tart shaper. let cool for 15 min in pan.then move to cooling rack.

melt white coco, let cool slightly, mix cream cheese and pd sugar, slowly fold in white chocolate. Pipe cream cheese mixture in cups, garnish

taken form pampered chef

Oil Cake

Oil Cake (Gladys Hugo)

Mix well, all together at one time,

3C Flour
2C Sugar
3 tsp Baking Powder
1 tsp Salt
½ C Baking Cocoa
1C Oil
¾ C Milk
2 Eggs

Dissolve 1tsp soda in 1 C boiling water. Add to mixture beat 10 minutes. If desired add 1 C walnuts.

Bake in 2 rounds or 1 9x13 pan at 350 for 30-35 min.
Let cool and frost

Frosting

Sift together
2 2/3 C Powdered sugar
1/3 C Cocoa
Add
1/3C butter
3-4 T Milk
Stir until blended add 1.2 c chopped walnuts if desired

Choclate fruit dip

¾ c chocolate chips
16 oz container cool whip
½ tsp vanilla
1tsp cinnamon

Fruit cut in to dipping size we like strawberries, apples, grapes and graham cracker sticks
Dip
Melt ¾ c chocolate chips and ½ c cool whip in microwave 30 seconds at a time beat until smooth, Add ½ tsp vanilla and 1tsp cinnamon fold in rest of 16 oz container cool whip let set in fridge 30 min.
We also like this frozen (like ice cream) and m&m can be added to dip.

Cream puffs

½ c butter
1 c water
1 c flour
1/8 tsp salt
4 eggs
Pudding I like vanilla
Chocolate frosting

Bring butter, salt and water to boil, add flour all at once, stir vigorously until smooth, cook mixture until ball forms that doesn’t separate. Remove from heat cool for 10 min. add eggs one at a time beating w/ wooden spoon until smooth. Pipe bars 2 in x 1 in. bake 400 ‘ 30-35 min. or until golden. Cool on rack. Fill and frost

Chocolate Viennese Cookies

2 c flour
1/3 c cocoa powder
¼ c cornstarch
1c (2 sticks) butter
½ c powdered sugar
1 tsp vanilla
Powdered sugar for dusting
4 oz Chocolate chips melted



Preheat oven 350
Mix dry ingredients
Mix butter and pd sugar in mixer until light and fluffy (1-2 min). on low speed slowly add dry ingredients and vanilla until soft dough form. Press cookies using cookie press.
Bake 15-20 minutes or until slightly firm when touched with finger tip. Cool on wire rack. Dust with pd sugar. Dip each cookie in chocolate place on wax/parchment paper until set.

Chocolate Truffles

1 c chocolate chips
2 T butter
¼ c pd sugar
¼ c crushed vanilla wafers
½ c chocolate sprinkles


Melt Chocolate chips and butter in a double broiler until smooth. Remover from heat sift in pd sugar, add cookie crumbs mix well. Let cool until firm and mold in to small ¾ in balls roll in chocolate sprinkles. Refrigerate for 30 minutes. Store in a air tight container.

Chocolate Raspberry torte

1 Brownie mix and stuff to make it
½ c water
1 pkage 3 oz raspberry jello
¼ c seedless raspberry jam
1 12oz pk chocolate chips
1 16 oz container cool whip
Garnishing optional raspberries, sliced almond, mint leaves

1 cook brownies in bar pan lined with parchment paper 20-25 min. at 350 cool completely
2 in microwave boil water, add jello and jam whisk until smooth, invert brownie on large cutting board, remove parchment, poke lots of LITTE holes (toothpick size) brush mixture on brownie trim ¼ in edge. Cut crosswise into 3 equal pieces these will be your layers.
3. melt chocolate chips in microwave stirring at 30 sec intervals until smooth, immediately fold in half cool whip until blended then fold in remaining cool whip.
4 assemble one layer brownie topped with 1/3 whip mixture until 6 layer garnish as desired . the easiest way to do the whipped layer is a pastry bag.