CHOCOLATES

http://www.bhg.com/recipes/desserts/cookies/chocolate-cookies/#page=11

Peanut Butter Truffles

Makes: 50 servingsYield: about 50 truffles

Prep: 50 minsCook: 12 minsChill: 45 mins to 1 hrFreeze: 15 mins

ingredients

• 2
  cups sugar
• 1
  5 ounce can evaporated milk
• 1/2
  cup butter
• 2
  cups tiny marshmallows
• 3/4
  cup creamy peanut butter
• 1/2
  teaspoon vanilla
• 12
  ounces dark or bittersweet chocolate, chopped
• 2
  teaspoons shortening
• Finely chopped peanuts (optional)

directions

1.Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.

2.Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.

3.Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.

4.In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. If desired, sprinkle with peanuts. Let stand until chocolate is set.* Makes about 50 truffles.

from the test kitchen

• Tip *Test Kitchen Tip:If desired, when chocolate is set, drizzle with a little melted milk chocolate. Let stand until chocolate is set.
• Storage Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.

Mint Chocolate Slab

Makes: 60 servings

Prep: 20 minsStand: 1 hr

ingredients

• 1
  Tempered Chocolate, recipe below or 1-1/2 lb. chocolate-flavored candy coating, melted
• 15
  miniature chocolate-covered cream-filled mint patties
• Assorted candies and silver nonpareils

directions

1.Line an 11x7x1-1/2-inch baking pan with parchment paper*, allowing edges to extend beyond the edges of the pan.

2.Wipe off any water from bottom of bowl with chocolate mixture, (see Tempered Chocolate, receipe below). Pour about 1/2 of the Tempered Chocolate into pan; spread chocolate to edges of pan. Arrange peppermint patties in pan, leaving a 1-inch border. Evenly spoon on remaining chocolate, spreading to cover candies. Top with additional assorted candies. Let stand at room temperature until firm (about 1 hour).

3.Lift candy from pan with parchment. Cut or break into pieces. Makes 60 pieces.

from the test kitchen

• Tip *Test Kitchen Tip:To line pan with parchment, invert pan. Lay a piece of parchment paper over the bottom of the pan (make sure that the piece is large enough that the edges will extend beyond the edges of the pan). Make creases at pan edges. Remove paper and make folds along the creases. Invert pan right side up. Place paper in pan.

Tempered Chocolate

ingredients

• 1 1/2
  pounds semisweet, bittersweet,dark, or milk chocolate
• 1/4
  cup shortening
• water

directions

Chop semisweet, bittersweet, dark, or milk chocolate. Place in a 2-quart bowl with shortening; stir to coat chocolate with shortening. Pour very warm tap water (110 degrees F) in a very large bowl to a depth of 1 inch. Place the bowl with chocolate inside the bowl of warm water (water should cover bottom half of bowl of chocolate). Adjust water level as necessary (be careful not splash any water into the chocolate). Stir the chocolate mixture constantly with a rubber spatula until completely melted and smooth (this should take 20 to 25 minutes). When the water cools, remove the bowl containing the chocolate. Discard the cool water and add warm water and continue as above until all the chocolate is melted.

from the test kitchen

• Tip Why Temper Chocolate:Tempering chocolate ensures that the cocoa butter in the chocolate melts slowly. If melted too quickly or at too high of a temperature, the chocolate will "bloom" (have white streaks running through it) when it sets up. Tempered chocolate keeps its shiny appearance and smooth texture after it cools and sets up.

nutrition facts (Mint Chocolate Slab)

• Servings Per Recipe 60,
 
• Calories 82,
 
• Protein (gm) 1,
 
• Carbohydrate (gm) 10,
 
• Fat, total (gm) 5,
 
• Saturated fat (gm) 3,
 
• Monosaturated fat (gm) 2,
• Dietary Fiber, total (gm) 1,
 
• Sugar, total (gm) 8,
 
• Riboflavin (mg) 0,
• Sodium (mg) 2,
 
• Potassium (mg) 64,
 
• Iron (DV %) 1,
 
• Percent Daily Values are based on a 2,000 calorie diet

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• Marshmallow Truffles

  • view all thumbnails
  Makes: 40 servingsYield: About 40 truffles
  

  Prep: 1 hrChill: 1 hrFreeze: 20 minsStand: 15 mins
  ingredients
  

  • 1
    7 ounce jar marshmallow creme
  • 1/3
    cup butter, softened
  • 1/4
    teaspoon almond extract or vanilla*
  • 1/4
    teaspoon salt
  • 3
    cups powdered sugar
  • Toasted whole almonds, toasted pecan halves, toasted macadamia nuts, toasted hazelnuts (filberts), quartered pitted dates, and/or dried cherries
  • Powdered sugar
  • 8
    ounces semisweet chocolate squares, chopped**
  • 1
    tablespoon shortening
  • Finely chopped toasted nuts, toasted coconut, or candy sprinkles
  • White baking chocolate, melted

  directions
  

  1.Line a large baking sheet with waxed paper; butter the paper. Set aside. In a large bowl, combine marshmallow creme, butter, almond extract, and salt. Beat with an electric mixer until smooth. Gradually add the 3 cups powdered sugar, beating until well mixed. Cover and chill about 1 hour or until mixture is easy to handle.

  2.Lightly dust your hands with additional powdered sugar; shape marshmallow mixture into 1-inch balls, forming the mixture around a whole almond, pecan half, macadamia nut, hazelnut (filbert), date piece, or dried cherry (you may need more marshmallow mixture to completely cover the pecan halves and almonds). Place balls on prepared baking sheet. Cover lightly; freeze for 20 minutes.

  3.Meanwhile, in a small saucepan, combine semisweet chocolate and shortening. Heat and stir over low heat until melted and smooth. Remove from heat.

  4.Line another large baking sheet with waxed paper; set aside. Remove balls, a few at a time, from the freezer; dip balls in chocolate and use a fork to lift balls out of chocolate, drawing the fork across the rim of the saucepan to remove excess chocolate. Place balls on waxed-paper-lined baking sheet. Immediately sprinkle tops with finely chopped nuts, toasted coconut, or candy sprinkles. Let stand at room temperature about 15 minutes or until completely set. If desired, drizzle truffles with melted white chocolate. Makes about 40 truffles.

  from the test kitchen

  • Variation If you prefer, omit the almond extract or vanilla and add 1 tablespoon desired flavored liqueur (such as raspberry or orange) to the marshmallow mixture; increase the 3 cups powdered sugar to 3-1/4 cups.
  • Variation You may use 8 ounces vanilla-flavor candy coating instead of (or in addition to) the semisweet chocolate. If using both, in separate small saucepans, combine the candy coating or semisweet chocolate with the shortening; melt, dip, and decorate truffles as directed. (You will have leftover melted candy coating and chocolate, but use 8 ounces of each so you get enough depth to dip truffles.) If desired, drizzle white-coated truffles with melted semisweet chocolate.
  • Storage Layer truffles between pieces of waxed paper in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 3 months.

  
  

  
  

  Fabulous Five-Minute Fudge

  
  

  • view all thumbnails

  Makes: 24 servingsYield: 24 pieces
  

  Prep: 5 minsChill: 30 mins

  ingredients
  

  • 1
    12 ounce package semisweet chocolate pieces (2 cups)
  • 2/3
    cup sweetened condensed milk (one-half of a 14-ounce can)
  • 1
    tablespoon water
  • 3/4
    cup chopped walnuts, toasted if desired
  • 1
    teaspoon vanilla

  directions
  

  1.Line a cookie sheet with waxed paper; set aside. In a medium microwave-safe bowl, combine chocolate pieces, sweetened condensed milk, and water.

  2.Microwave, uncovered, on 100% power (high) for 1 minute; stir. Microwave about 1 minute more, or until chocolate is melted and mixture is smooth, stirring every 30 seconds. Stir in nuts and vanilla. Pour mixture onto prepared cookie sheet and spread it into a 9x6-inch rectangle, or drop mixture by rounded teaspoons onto prepared cookie sheet.

  3.Chill fudge about 30 minutes or until firm. Cut fudge into 1-1/2-inch squares. Makes 24 pieces

  nutrition facts (Fabulous Five-Minute Fudge)
  

  • Servings Per Recipe 24,
   
  • Calories 112,
   
  • Protein (gm) 2,
   
  • Carbohydrate (gm) 14,
   
  • Fat, total (gm) 7,
   
  • Cholesterol (mg) 3,
   
  • Saturated fat (gm) 3,
  • Dietary Fiber, total (gm) 1,
   
  • Vitamin A (IU) 49,
   
  • Sodium (mg) 11,
   
  • Calcium (DV %) 30,
   
  • Iron (DV %) 1,
   
  • Percent Daily Values are based on a 2,000 calorie diet

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  • Double Dark Chocolate Cookies

    
    

    
    

    
    Makes: 36 servings
    

    Prep: 30 minsBake: 350°F 12 mins
    

    ingredients
    

    • 1/4
      cup butter, softened
    • 1/4
      cup canola oil
    • 1/2
      cup packed brown sugar
    • 1/4
      cup granulated sugar
    • 1
      egg
    • 1
      teaspoon vanilla
    • 1/2
      cup whole wheat pastry flour
    • 1/2
      cup all-purpose flour
    • 1/4
      cup unsweetened cocoa powder
    • 1/2
      teaspoon baking powder
    • 1/8
      teaspoon salt
    • 4
      ounces bittersweet chocolate, chopped

    directions
    

    1.Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in oil, brown sugar, and granulated sugar until well combined. Beat in egg and vanilla until combined. In a medium bowl whisk together flours, cocoa powder, baking powder, and salt; beat into sugar mixture. Stir in chopped chocolate.

    2.Drop dough by slightly rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake about 12 minutes or just until edges are set. Let cool 1 minute on cookie sheets. Transfer cookies to wire rack to cool. Makes about 36 cookies.

    nutrition facts (Double Dark Chocolate Cookies)

    • Servings Per Recipe 36,
     
    • Calories 74,
     
    • Protein (gm) 1,
     
    • Carbohydrate (gm) 9,
     
    • Fat, total (gm) 4,
     
    • Cholesterol (mg) 9,
     
    • Saturated fat (gm) 2,
    • Monosaturated fat (gm) 2,
     
    • Polyunsaturated fat (gm) 1,
     
    • Dietary Fiber, total (gm) 1,
     
    • Sugar, total (gm) 6,
     
    • Vitamin A (IU) 49,
     
    • Thiamin (mg) 0,
    • Riboflavin (mg) 0,
     
    • Niacin (mg) 0,
     
    • Folate (µg) 4,
     
    • Sodium (mg) 25,
    • Potassium (mg) 33,
     
    • Calcium (DV %) 10,
     
    • Iron (DV %) 0,
     
    • Percent Daily Values are based on a 2,000 calorie diet

    
    

    
    

    
    

    Peanut Butter Munchies

    
    

    
    
    

    

    Makes: 32 servingsYield: 32 cookies
    

    Prep: 40 minsBake: 350°F 8 minsper batch

    ingredients
    

    • 1 1/2
      cups all-purpose flour
    • 1/2
      cup unsweetened cocoa powder
    • 1/2
      teaspoon baking soda
    • 1/2
      cup butter, softened
    • 1/2
      cup granulated sugar
    • 1/2
      cup packed brown sugar
    • 1/4
      cup peanut butter
    • 1
      egg
    • 1
      tablespoon milk
    • 1
      teaspoon vanilla
    • 3/4
      cup sifted powdered sugar
    • 1/2
      cup peanut butter
    • 2
      tablespoons granulated sugar

    directions
    

    1.Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

    2.In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

    3.For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

    4.On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

    5.Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.

    6.Bake cookies in preheated oven for 8 minutes or until theyre just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

    from the test kitchen
    

    • Storage Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.