This chocolate recipe is not very difficult, but it is similar to making truffles, so once you have mastered this, you will have the courage for truffles.
Or is you love them enough, then do not have to exert all a little more. Since I love chocolate and mint together, so much, I am on the use of mint extract in this recipe stuck, but vanilla is also very very good.
Is there such a thing as a "bad candy?" I do not thinkso!
Ingredients --
4c confectioners (powdered) sugar
1/2c homogenized milk
1c (2 sticks) cold butter
2 tsp. Extract of your choice (1 tsp. Two different ways, if you want)
1 1 / 2 lbs. whatever kind of chocolate you coat your creams - milk, semi sweet, white or dark chocolate.
Equipment and Supplies --
6 ziplock bags
Plastic
Tray or cookie sheet to fit in yourFreezer
Scissors
Mixers
Directions --
Melt the butter in the bowl and pulse back and forth between high and low speed, make it soft, until there are no hard lumps, then very slowly add the powdered sugar.
Once you have about 2 cups of sugar into the butter mix get enough to make a firm dough, add 1/4C of cream or milk until the mixture soft enough to whip them. Then add the rest of the powdered sugar, extracts, and theRest of the milk. Extracts can chocolate, orange, strawberry or lemon, just to show you some ideas. Whip again after adding the liquid ingredients for about 30 seconds and turn on the mixer.
Spoon the mixture into the ziplock bags and set aside. Cover the tray with plastic wrap. Snip one corner of the ziplock and press small lump of butter mixture on the plastic. Repeat this process until you have made enough to fill the tray.
Put the tray into theFreezer for about 20 minutes.
In a separate bowl, melt the chocolate. You can use your oven, a water bath, or a large bowl on top of a small pot of water boiling underneath.
Take the candy from the freezer, if the chocolate is just right for dipping. With a fork, the creams fall one by one into the chocolate, cover it completely and then re-covered on the plastic plate.
Let it cool for about 5 minutes, and then some drizzlewhite or dark chocolate on the top or roll them in powdered sugar, sprinkles, coconut, cocoa or nuts. Leave it for half an hour to hour, before they cool from the tray, in cans or boxes.
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