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Posts Tagged ‘dark chocolate’

What you need:

1 cup dark chocolate or milk chocolate
1/2 cup powdered sugar
3 tbsp corn syrup
3 cups vanilla wafers, crushed into crumbs
1/4 tsp salt
2 tsp vanilla essence
1/2 cup of dark rum (or brandy or whiskey)
Coatings: powdered sugar, cocoa powder, crushed nuts, and/or sprinkles

What you do:

In a  saucepan, melt the chocolate on low heat. Remove from the heat and stir in the icing sugar and corn syrup. Beat in the vanilla wafers (and nuts if you are using them). Next stir in the salt, vanilla and rum until well combined. Refrigerate the mixture until firm.

Form the mixture into small 1″ balls. Roll in the coatings of your choice.

Store in an airtight tin or they will dry out quickly.

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What you need:

8 oz. dark (plain) chocolate, chopped
1/3 cup + 2 tablespoons heavy whipping cream
1/2 tablespoon unsalted butter, chopped into small pieces

Coating:
1/3 cup unsweetened cocoa

What you do:

Bring the cream to a simmer in a small saucepan. Add butter and stir until melted. Add chocolate to saucepan. Stir until completely melted and smooth.

Remove from heat and pour the chocolate mixture into a shallow bowl.

Cool, then cover and refrigerate until firm, at least two hours.

Roll mixture into 1″ balls.

Roll each ball in the coating.

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What you need:

2 1/4oz / 75g of unsalted butter ( cut into pieces)
1lb 2oz / 500g of dark chocolate
14oz / 400g tin of condensed milk
1/2 tsp vanilla essence.

What to do:

Lightly grease an 8 inch / 20cm shallow baking tin with a little butter.
Break the chocolate into small pieces & put in a medium sized saucepan, along with the condensed milk & butter.
Gently heat all the time gently stirring until the chocolate etc melt & the mixture is smooth.
DO NOT allow the mixture to boil.
Remove from the heat & mix in the vanilla essence, then whisk the mixture for a short while until its thickened.
pour into the greased baking tin & smooth over the top.
Place in the fridge & leave to chill for at least an hour or until firm, then gently cut into small squares.

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What you need :

12 oz. dark chocolate
1 lb of strawberries
6 oz white chocolate.

What to do:

Line a baking tray with greaseproof paper. Place a saucepan of water onto stove and boil. Stand a slightly larger oven proof bowl on top of boiling saucepan, then place all the dark chocolate into bowl and gently stir until melted. Or place chocolate pieces and butter in a microwave-safe container and heat on 50% power for 30 seconds. Stir and repeat until melted.
Cut strawberries in half (lengthways). Holding strawberries by the stem, dip in chocolate, coating strawberries well. Let excess chocolate drip off strawberries. Place chocolate strawberries on onto greaseproof paper then chill in fridge for 20 mins.
Repeat the process of melting the chocolate again with the white chocolate, but this time leave the strawberries on the greaseproof paper and with a teaspoon slowly drizzle the white chocolate over the chocolate strawberries, then chill again until served.

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