Kitchen best secrets: Chocolate

Thursday, December 17, 2020

(Servings: 64)

Ingredients :

8 oz Semi-sweet chocolate

1/3 c Milk

1/3 c Unsalted butter

2 ea Egg yolks, slightly beaten

1/4 t Vanilla extract

1 x Unsweetened cocoa

Instructions :

In saucepan, melt chocolate with milk and butter over low heat, stirring until smooth.

Remove from heat.

Stir 1/4 cup hot mixture into egg yolks, the whisk yolks into chocolate mixture in saucepan.

Add vanilla; beat well.

Pour into small bowl.

Cover and refrigerate until firm. (You can store in refrigerator for up to 2 days at this point.)

Form teaspoonfuls into balls; roll in cocoa and shake off excess.

Makes 1 pound (about 2 dozen). About 75 calories each.

For gift-giving: use a glass jar with lid or candy dish covered with plastic wrap.

Store covered in refrigerator for 3 weeks and in freezer for up to 2 months.

½ Cup unsalted butter

2 1/3 C confectioner’s sugar

½ C cocoa

1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla

Centers: pecan, walnuts, whole almonds or after-dinner mints

Coatings: coconut, crushed nuts,confectioners sugar

Makes about 3 dozen truffles

Cream butter in large mixer bowl.

Combine 2 1/2 cups confectioners' sugar and the cocoa.

Add alternately with cream and vanilla to butter.

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.