1 cups creamy peanut butter cup unsalted butter, softened 1 tsp. vanilla extract Mix all ingredients well and place in the refrigerator for four hours or overnight. Form into 1 inch balls and freeze until firm before dipping.
Mint Crisp Melt the chocolate in the normal way, add a few drops of peppermint oil and mix in granulated sugar to give a slightly granular crunch. The amount of sugar you add depends on your taste. ChocoRice & Hazelnut Crunch Just mix some puffed rice (such as Rice Krispies or Coco Pops) into the melted chocolate before putting in the mould. Try adding chopped roasted hazelnuts into the melted chocolate and you'll get a fabulous hazelnut crunch. Almond & Orange This recipe combines milk chocolate with almonds and orange. Add a few drops of orange oil together with finely chopped (nibbed) almonds to the melted chocolate and refrigerate.Chocolate Shells
. Speckled Chocolates Dip a small brush into melted chocolate and flick the end to create small speckles in the mould. Leave to set and then add a contrasting coloured chocolate. Striped Chocolate This can be done one of two ways. You can either take a spoonful of melted chocolate and drizzle this back and forth over the mould (any chocolate which drips over the edge of the mould can just be put back in the bowl and reused). Leave to set and then add a contrasting coloured chocolate. The other way is to make a small greaseproof paper piping bag and fill with melted chocolate and pipe into the mould either in straight lines, criss-cross or with your own design (you can even write a name or message on the inside but remember this has to be done as a mirror image). Leave to set and then add a contrasting coloured chocolate.
Almond Buttercrunch Candy I
Ingredients 2 (11.5 ounce) packages milk chocolate chips, divided 2 cups butter 1 pound brown sugar 1 cup blanched slivered almonds, divided Directions 1. Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet. 2. Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until chips melt, about 5 minutes. Remove from oven, and spread melted chocolate over bottom of pan; set aside. 3. In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat. Stir in 3/4 cup slivered almonds and pour onto pan with melted chocolate; spread mixture evenly. 4. Sprinkle remaining package of chocolate chips over the almond layer. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. Sprinkle remaining 1/4 cup almonds over chocolate. 5. Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from pan.
Almond Cherry Fudge
Ingredients 2 cups semisweet chocolate chips 1 (14 ounce) can sweetened condensed milk 1/2 cup chopped almonds 1/2 cup red candied cherries, chopped 1 teaspoon almond extract Directions 1. Line an 8-in. square pan with foil and grease the foil; set aside. In a microwave-safe bowl, combine chocolate chips and milk. Cover and microwave on high for 1 to 1-1/2 minutes or until chips are melted; stir until smooth. Stir in the almonds, cherries and extract. Spread into prepared pan. Cover and chill for 2 hours or until set. 2. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator. BONBON Ingredients 1 cup margarine, softened 2 pounds confectioners' sugar, sifted 1 (14 ounce) can sweetened condensed milk 3 cups coconut 1 cup finely chopped walnuts 1 teaspoon vanilla extract 1 (12 ounce) package semisweet chocolate chips 2 tablespoons shortening Directions 1. In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard. 2. While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.
Fruit & Nut Bites Ingredients 150 gm cooking chocolate 2-3 tbsp almonds chopped 2 tbsp walnuts chopped 3 tbsp raisins Directions Roast almonds and walnuts in a pan on low heat. Add raisins and remove from fire. Melt the chocolate on double boiler. Stir in nuts and raisins. Keep aside for a few minutes till it starts to become slightly thick. It should not be too runny, nor should you let it turn too thick. With a spoon, drop rough heaps of the chocolate mixture on waxed paper. Allow to set in the fridge for atleast 1-2 hours.