I need some recipes for chocolates?
Answers:
Simple Truffles - the stuff of legends
Step 1:
1/2 cup heavy cream
8 ounces good-quality (70 percent or higher) bittersweet chocolate, chopped
1 teaspoon pure vanilla extract (OR) substitute any flavor liquors or brandy of choice, ie Kahlua [coffee flavor], Tia Maria [orange flavor], etc.
In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature.
Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
Step 2:
Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the coating of your choice below and roll between 2 forks to completely coat them. Then use the forks to carefully transfer them to a parchment or waxed paper lined baking sheet.
This is when you can get as creative as you want! Make one or more of the mixtures below and coat individual truffles as directed above.
Classic truffle coatings; pour any of the following into a shallow bowls or deep plates to roll candy in:
1 cup cocoa powder
1 cup sifted powdered sugar
1 cup caster or bar sugar
1 cup finely crushed nuts of your choice; i.e. walnuts, peanuts, cashews, pecans, etc.
Any of the above can also be combined to create a unique truffle of your own design - caster/bar sugar & nuts make a great combo.
My personal favorite, Cinnamon-Sugar coated:
Mix 1 TBSP ground cinnamon with 1/2-1 cup granulated sugar (to taste).
You can also melt more chocolate of any flavor (dark, milk, white) and gently dip your truffle centers into the chocolate, cooling them on parchment or wax paper in fridge until the outside coating hardens.
Other Answers:
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Soft chocolate mousse:
10 ounces extra bittersweet chocolate
4 eggs, separated
2/3 cup powdered sugar
1/3 cup granulated sugar
1 cup extra heavy cream
1 tablespoon blackberry brandy or rum
Melt chocolate over simmering water of a water bath.
Whip egg yolks with 1/3 cup powdered sugar until pale and airy, place whipped yolks in medium sized bowl.
Add warm melted chocolate and fold until just mixed. Wash bowl and wipe thoroughly.
Dissolve 1/3 cup granulated sugar and 1/4 cup water in small pot, bring to a boil, cook to 230 degrees on a candy thermometer.
While sugar is boiling slowly whip whites to soft peak.
When sugar is ready, slowly pour into whites while beating at a medium speed in a steady stream.
Continue to whip until stiff peaks form.
Remove whites, spoon whites on top of yolks but do not fold in.
Whip cream and 1/3 cup powdered sugar until medium stiff peak, now fold in whites until just mixed. Add cream and fold until incorporated, do not over fold.
Store in refrigerator until ready to use (should be used as soon as possible).
Creme de Menthe balls
1 # powdered sugar
1/2 stick margerine or butter
1/3 cup creme de menthe
Peanut butter balls or cups
1 1/2 sticks margerine
1 # powdered sugar
1 cup peanut butter
Chocolate covered cherries/Mountain bars
2 # powdered sugar
1/2 # melted butter
1 can eagle sweet milk
2 cups nuts
1 # coconut
Mix together and shape around the cherries
Freeze overnight and dip in chocolate
peanut butter balls
1/2 cup honey
1/2 cup peanut butter
1 cup powdered milk
Easy chocolate truffles
1 pkg. 8 oz. cream cheese
3 cups powdered sugar
1 1/2 pkg. semi sweet chocolate squares
1 1/2 tsp vanilla
Ground nuts or coconut
Beat the cream cheese till smooth
Gradually add sugar beating well
Add melted chocolate and vanilla
Add nuts or coconut and mix well
refrigerate at least 1 hour
Shape into balls and dip in chocolate
For spirited truffles divide the batch into thirds
Add 1 Tbsp. liquor to each when adding the chocolate
Graham Crackers
Marshmellows
Chocolate
Fire
You get the idea right????
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