valentine

Five Fabulous Chocolate Recipes

 

valentineFive Fabulous Chocolate Recipes

 

Give the gift of homemade chocolates this Valentine’s Day.

Provided by Heidi Ott of the Crafter’s Community web site.
Visit her site to find hundreds of craft ideas, tutorials, and resources.


Mocha Truffles

Mocha Truffles

 

  • 2 packages (12 ounces each) semisweet chocolate chips
  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons instant coffee granules
  • 2 teaspoons water
  • 1 pound dark chocolate confectionery coating
  • White confectionery coating, optional

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-in. 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.

Yield: about 5-1/2 dozen

Note: Truffles can be frozen for several months before dipping in chocolate. Thaw in the refrigerator before dipping.

 

Perfect Peppermint Patties

Perfect Peppermint Patties

 

  • 1 pound confectioners’ sugar
  • 3 tablespoons butter or margarine, softened
  • 2 to 3 teaspoons peppermint extract
  • 1/2 teaspoon vanilla extract
  • 1/4 cup evaporated milk
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 tablespoons shortening

In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-in balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4 in.; chill for 30 minutes. In a double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties; place on waxed paper to harden.

Yield: about 5 dozen

 

Three-Chocolate Fudge

Three-Chocolate Fudge

 

  • 3-1/3 cups sugar
  • 1 cup butter or margarine
  • 1 cup packed dark brown sugar
  • 1 can (12 ounces) evaporated milk
  • 32 large marshmallows, halved
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 milk chocolate candy bars (7 ounces each), broken
  • 2 squares (1 ounce each) semisweet baking chocolate, chopped
  • 1 teaspoon vanilla extract
  • 2 cups chopped pecans

In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is desolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate; stir until melted. Fold in vanilla and pecans; mix well. Pour into a greased 15-in x 10-in. x 1-in. baking pan. chill until firm. Cut into squares.

Yield: 5 1/2 pounds

 

Pecan Delights

Pecan Delights

 

  • 2-1/4 cups packed brown sugar
  • 1 cup butter or margarine
  • 1 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1-1/2 pounds whole pecans
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup (6 ounces) milk chocolate chips
  • 2 tablespoons shortening

In a large saucepan, combine the first four ingredients. Cook over medium heat until all sugar is dissolved. Gradually add milk and mix well. Continue cooking until candy thermometer reads 248°F (firm-ball stage). Remove from the heat; stir in vanilla until blended. fold in the pecans. Drop by tablespoonfuls onto a waxed paper-lined cookie sheet. Chill until firm. Melt chocolate chips and shortening in a microwave-safe bowl or double boiler. Drizzle over each cluster. Cool

Yield: about 4 dozen

 

Marshmallow Puffs

Marshmallow Puffs

 

  • 36 large marshmallows
  • 1-1/2 cups semisweet chocolate chips
  • 1/2 cup chunky peanut butter
  • 2 tablespoons butter or margarine

Line a 9-in. square pan with foil; butter the foil. Arrange marshmallows in pan. In a double boiler or microwave-safe bowl, melt chocolate chips, peanut butter and butter. Pour over the marshmallows. chill completely. cut between marshmallows.

Yield: 3 dozen


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