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Tasty Chocolate Recipes Quick And Easy
Layered Chocolate Mints.
¾ cup semisweet chocolate chips
¾ cup white chocolate chips
1 teaspoon peppermint extract
¾ cup milk chocolate chips
In microwave-safe bowl, melt semisweet chocolate chips on high for 30-second intervals until melted. Pour into 8×8-inch pan lined with foil. Spread evenly. Allow to cool completely. Let stand until firm. In microwave-safe bowl, melt white chocolate chips on high for 30-second intervals or until melted. Stir in peppermint extract. Mix thoroughly. Pour white chocolate mixture over semisweet chocolate. Spread evenly. Allow to cool completely. Let stand until firm. In microwave-safe bowl, melt milk chocolate chips on high for 30-seconds intervals or until melted. Pour over white chocolate. Spread evenly. Refrigerate for at least 2 hours. Remove from pan. Cut into 2-inch squares.
Chocolate Truffles
½ cup unsalted butter, softened
2½ cups powdered sugar, plus extra for topping
½ cup cocoa
¼ cup heavy cream
1½ teaspoons vanilla
Center: Pecans, walnuts, almonds, or after-dinner mints
Coating: Flaked coconut, crushed nuts, or powdered sugar
In large bowl, cream butter. In separate bowl, combine powdered sugar and cocoa; add to butter alternately with cream and vanilla. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1-inch balls. Drop into desired coating and turn until well covered. Chill until firm.
Easy Blender Mousse
7 ounces dark chocolate
¼ cup boiling water
½ cup heavy cream
½ teaspoon vanilla
1 egg
Break up chocolate into blender. Add boiling water. Blend for 30 seconds. Add remaining ingredients. Blend 15 seconds. Scrape down sides. Blend until smooth. Pour into dessert dishes or glasses and refrigerate 3 to 4 hours until set.
Turtles
3 cups melting chocolate
1 cup coarsely chopped walnuts
½ cup chopped pecans
½ cup chopped almonds
½ teaspoon vanilla
Line cookie sheet with waxed paper. In medium saucepan over low heat, melt chocolate until smooth. Stir in walnuts, pecans, almonds, and vanilla. Remove from heat. Drop by teaspoons onto prepared sheet. Chill.
Chocolate Caramels
2½ tablespoons butter
2 cups molasses
1 cup brown sugar
½ cup whole milk
1 square semisweet baking chocolate, chopped
1 teaspoon vanilla
In saucepan, combine butter, molasses, brown sugar, and milk. Cook over low heat until butter is melted and mixture is blended well. Add chocolate. Stirring constantly, heat until chocolate is completely melted. Boil until candy thermometer reads 248 degrees. Remove from heat. Add vanilla. Blend completely. Pour into buttered 8×8-inch pan. Cut into squares.
Chocolate Peanut Butter Cups
1 (12 ounce) package milk chocolate chips, divided
1 cup peanut butter
½ cup powdered sugar
Trim 12 paper muffin cup liners to half their height. In microwavable bowl, microwave half the chocolate chips for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With spoon, spread chocolate up sides of cups until evenly coated. Cool in refrigerator until firm. In small bowl, mix together peanut butter and powdered sugar. Divide evenly into chocolate cups. Melt remaining chocolate and spoon over peanut butter mixture. Spread chocolate to edges of cups.
Remarkable Fudge
4 cups sugar
2 (5 ounce) cans evaporated milk
1 cup butter
1 (7 ounce) jar marshmallow crème
1 cup milk chocolate chips
1 teaspoon vanilla
1 cup chopped nuts (optional)
2 cups semisweet chocolate chips
Line 9×13-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside. Butter sides of large, heavy saucepan. Combine sugar, milk, and butter in saucepan. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium; continue cooking for 10 minutes, stirring constantly. Remove pan from heat. Add remaining ingredients and stir until chocolate melts. Beat by hand for 1 minute. Spread in prepared pan. Score into 1-inch pieces while still warm. When fudge is firm, use foil to lift out of pan. Cut fudge into squares. Store in tightly covered container in refrigerator. Makes about 3 pounds.
Handy Conversions
1 teaspoon = 5 milliliters
1 tablespoon = 15 milliliters
1 fluid ounce = 30 milliliters
1 cup = 250 milliliters
1 pint = 2 cups (or 16 fluid ounces)
1 quart = 4 cups (or 2 pints or
32 fluid ounces)
1 gallon = 16 cups (or 4 quarts)
1 peck = 8 quarts
1 bushel = 4 pecks
1 pound = 454 grams
Fahrenheit Celsius
250º–300º 121º–149º
300º–325º 149º–163º
325º–350º 163º–177º
375º 191º
400º– 425º 204º–218º
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