Chocolate is my weakness (ok–ONE of my weaknesses. I have many). When I discovered how easy it is to make hand-dipped chocolates that are even better than the boxed chocolate truffles, I just about did a back-flip (a friend of mine and her mother in law taught me, and I am eternally indebted to them!). Actually, what I did was make a few dozen chocolates. Back in February, I promised that I’d share the recipe…..and I haven’t forgotten. I just got busy. So these recipes are a little late but with chocolate, Late is better than Never!
First, I’ll start with my favorite filling recipe. Chocolate over chocolate. All of the truffles that I made were simply dipped in melted dipping chocolate (getting the dipping chocolate is totally worth it over trying to melt chocolate chips!)
1 lb. Milk chocolate, finely chopped
½ cup cream
¼ cup (1/2 stick) margarine
Put cream on stove and boil it very briefly. Pour over chocolate in a bowl and stir until the chocolate is melted. Add butter and blend well with a spoon. Pour into a flat container and spread evenly. Let cool (not in the refrigerator). Let it sit overnight on the counter. The next day, lightly dust hands with powdered sugar and form into balls, melt about 1½ lbs. of dipping chocolate. Dip in chocolate.
Option: Roll dipped chocolates in cocoa powder.
In addition to the chocolate truffle filling, I also used fondant fillings and peanut butter buckeyes (recipes following). I chilled each filling and then made about 200 small balls, which I layed out on waxed paper.
This is the important part: I then took a ball of filling with two fingers (pointer and middle finger).
Using the fingers like a scoop, dip only those two fingers into the melted chocolate and then rub off the excess from your fingers on the edge of the bowl. Then turn your hand over and gently plop the chocolate down onto the waxed paper.
What you get is a bunch of unique hand-dipped chocolates that people will go crazy over. I promise!
Peanut Butter BUCKEYES
2 cups peanut butter
1 stick margarine
3 cups Rice Krispies, crushed
2 cups powdered sugar
Mix and form into balls.
Dip balls in melted dipping chocolate and set on wax paper to cool.
4 cups sugar
1 cup whipping cream
½ cup milk
2 tablespoons white Karo Syrup
Dash of salt
In a large saucepan mix sugar, cream, milk and salt.
Start on high and bring to a boil stirring constantly.
When it comes to a boil take the spoon out and put the lid on.
Turn the heat down to medium-high.
Leave the lid on for 1 ½ minutes.
Take the lid off and add 2 tablespoons Karo Syrup.
With a wet pastry brush, wipe the sides of the pan just under the boil line to wipe the crystals away.
Heat the candy thermometer under hot water.
Put thermometer in the pan and cook to 228°-230°.
Pour candy on Formica or marble board starting in the center and pouring outward (never pour back toward the center). Do not scrape the pan.
Test how cool by feeling with the backside of your fingers. When the candy is just barely warmer than your fingers, knead with a spatula. When it thickens, knead with your hands. Do not knead too soon, as any agitation will ruin it.
If desired add ½ teaspoon vanilla, knead in.
Add flavorings, nuts, food coloring, etc.
Refrigerate until ready to dip. It can be frozen for up to a year.
For more yummy dessert recipes, check out I Heart Faces this week!
PS–I posted more pictures from my recent maternity photo shoot. Go check them out!
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