What better time of year to make chocolate treats than during the holidays? (Okay, well Valentine's Day might be a good time to bring this one back, especially considering how I love the whole idea of girls making homemade chocolate for the boys they like as they do in Japan).
But anyway, what I love about making your own chocolate is that you can totally control what goes in it, and (if you use chocolate chips for melting), it's so completely fast and easy!
I actually made these Peanut Butter Cups and S'mores Pops in November (shh, don't tell anyone I'm that behind on my blogging!) but the Chocolate-Dipped Strawberries and the Fun Chocolate Shapes were this month at least! As we reach the end of 2011, it's the perfect time for a few final indulges before January rolls around and we all start dieting again!
Peanut Butter Cups
Ingredients:
1 bag (about 12 oz.) dark or milk chocolate chips (your preference--I like Ghirardelli 60% Cacao chips since they're easier on my stomach than milk or semisweet chips, plus they have more antioxidants! Note: chocolate over 60% Cacao will be better for you, but taste extremely bitter)
1 jar (about 15 oz.) creamy peanut butter
Mini cupcake liners and a mini cupcake pan
Directions:
1.) Fill a mini cupcake pan with paper liners. Empty the chocolate chips into a large, microwave-safe bowl and microwave for approximately 90 seconds, stirring after 30 second intervals until the chips are melted and smooth.
2.) Immediately pour about 1/2 to 1 Tablespoon of chocolate into the bottom of each cupcake liner. Then, using a teaspoon or other small spoon, drop a dollop of peanut butter into the center of each liner (the amount of peanut butter you want is up to you!). Pour another 1/2 to 1 Tablespoon of chocolate in each cupcake liner so that the peanut butter is completely covered. Twist your spoon to drizzle the chocolate into swirly designs on the tops. You may end up with extra chocolate and peanut butter leftover to do with as you please--it all depends on how many candies you have the desire (and energy) to make.
3.) Refrigerate approximately 30-45 minutes, then remove from fridge and let come to room temperature. Congratulations, you now have delicious homemade "Reese's"! Remove the paper liners and eat the cups up or share them with friends and loved ones! There's no wrong way to eat a Reese's so there's certainly no wrong way to nibble, bite, inhale, and devour these babies!
Ingredients:
1 bag (about 12 oz.) chocolate chips
1 bag (about 16 oz.) marshmallows (regular or large, not the minis)
Graham crackers of your choice
Bamboo sticks or other small wooden skewers
Directions:
1.) Crush as many graham crackers as you like into small pieces using a food processor or by sealing them in a plastic baggie and running a rolling pin (or a mallet) over them. Place into a bowl and set aside. Empty the chocolate chips into a large, microwave-safe bowl and microwave for approximately 90 seconds, stirring after 30 second intervals until the chips are melted and smooth.
2.) Skewer marshmallows at the end of your wooden sticks and dip immediately into the chocolate until the marshmallows are thoroughly coated. Quickly dip into the bowl of graham cracker crumbs. Let the pops sit out at room temperature until the chocolate has hardened (I found this worked easiest by pushing the skewers through the bottom of a paper cup turned upside-down, and taping the cup to the countertop so it wouldn't topple over).
3.) Eat plain, or light on fire first for a true campfire S'more experience! (Please do not eat while the fire is still going--wait until it burns itself out or else blow out the flame before consumption!) There's nothing quite like the taste of charred marshmallow (I'm serious here--it's SO good!
Chocolate-Dipped Strawberries
Ingredients:
1 bag (about 12 oz.) dark or white chocolate chips
1 container large strawberries (I found long-stem strawberries at Fresh & Easy Neighborhood Market).
Parchment paper
Directions:
1.) Empty the chocolate chips into a large, microwave-safe bowl and microwave for approximately 90 seconds, stirring after 30 second intervals until the chips are melted and smooth. Immediately dip the strawberries deep into the bowl until thoroughly coated. Remove from the chocolate and let sit on the parchment paper until the chocolate hardens.
2.) Eat immediately, or refrigerate to eat later! With luck these will last in the fridge at least a few days, though they taste best (obviously) when they're fresh!
Fun Chocolate Shapes!
Ingredients:
1 bag (about 12 oz.) chocolate chips
Maldon sea salt (a nice flaky salt, or a nice sea salt works best, though any salt will do. For a good explanation of salts, check out this blog!)
Small cookie cutters of your choice
Parchment paper
Directions:
1.) Place cookie cutters upside-down on a baking sheet lined with parchment paper. Empty the chocolate chips into a large, microwave-safe bowl and microwave for approximately 90 seconds, stirring after 30 second intervals until the chips are melted and smooth.
2.) Immediately pour the chocolate into the cookie cutter molds and let sit. Sprinkle with salt (this makes for such a nice salty-sweet contrast!). As carefully as you can (the chocolate will want to escape the molds) transfer the baking sheet to the fridge and let the candies completely harden.
3). When ready to eat, remove the chocolates from the fridge and allow them to come to room temperature before attempting to push them out of the cookie cutter molds. Some will pop out easily while others may require a little more pushing. Yes, you will get chocolate on your fingers. It's delicious.
That's all there is to it! Now you can have your own homemade chocolates any time you want! Even though it's still technically December (for one more day) I've noticed that all the grocery stores are already decked in Valentine's Day displays.... So I guess it's not too early to start practicing your chocolatier skills too. It's certainly never too early for chocolate. So with that, I wish you a happy end to 2011, and a very sweet New Year! More treats to come in 2012!
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