Sunday, March 29, 2009

Easiest Chocolates Ever

I have made these a couple of times now, and they are super simple.
They would be just the thing for a gift or a last minute...well at least two hours...something for a pot luck or gift for someone with a sweet tooth. They are also quite cheap to make.
All you need is a good freezer, and these should be no problem.

In a mixer or food processor(by hand will work well too, but you have to develop a vigorous arm.) place one stick of butter.

Process till it is broken up but not till it forms a paste on the side of the machine.

Add 1/2 box of confectioner's sugar and a teaspoon of Vanilla or other flavoring of your choice(brandy, a paste of espresso powder and water, orange, mint, almond or lemon flavoring. Add a minute drop of food coloring to compliment the flavor, but it should be just a faint tint rather than full blown color. Perhaps just dipping the end of a toothpick into the food coloring and dragging it into the mix.
Process briefly till the sugar and butter form a granulated mass. I do vanilla and add a large handful of coconut before I decide on how firm it is going to be.

Add milk or cream while processing till the mass comes together and forms a smooth paste.

Add milk or confectioner's sugar till it suits you. It should be stiff, but not firm like a rather thick frosting.

Scrape the sides of the container to incorporate everything.

Place the entire container in the freezer to firm up.

When it is firm, take it out, and with a teaspoon, take out small portions and roll them into balls or logs. Place them on waxed paper on a cookie sheet, or on an oiled surface.

Return them to the freezer till quite firm

Melt half a bag of semi sweet chocolate morsels in the top of a double boiler or a bowl set on top of a pan of simmering water.

Stir frequently and do not over heat. Chocolate melts at just about body temperature, so be patient with it.

When the chocolate has melted, add a few drops of vegetable oil for sheen, and stir in.

With your hands or a couple of spoons, drop each ball into the chocolate. Roll it around quickly with a spoon and lift out onto a sheet of waxed paper or oiled surface. Try to keep the chocolate warm as it will cover better and make a thinner coating.

Dip your finger into the chocolate (come on now, you know you want to) and rub any areas that did not cover with the warm chocolate.

Put back into the freezer to firm.

These should then be fine at room temperature like a real chocolate, but they are not for long term in the warmth. These are not cooked after all and contain milk products. However they will be better at staying firm than many home made truffles.

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