Friday, March 4, 2011

Yummm! A Creamy Collection of Chocolate Confections!!!

Let's face it, y'all. Chocolate = Goodness and unless you have a severe chocolate allergy (my sympathies!) you know this declaration to be true. There's nothing better than indulging in the sweet taste of chocolate, except maybe perhaps partaking of something chocolaty you've made yourself!! Why not celebrate your toil with a little treat?!?!?

With that in mind, I've assembled some recipes that will make your inner chocoholic say Whoooo Hoooooooo!!!

Toffee Butter Crunch

Recipe courtesy of Better Homes & Gardens


1/2 cup coarsely chopped almonds or pecans, toasted
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
3/4 cup semisweet chocolate pieces
1/2 cup finely chopped almonds or pecans, toasted


Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).

White Chocolate Truffles

Recipe Courtesy of An Occasional Chocolate


/3 cup heavy whipping cream
1 tsp. fresh grated lemon rind
8 oz. white chocolate, chopped
1 tablespoon unsalted butter
1/2 tsp. vanilla
12 oz. white chocolate, melted for coating


In medium-size saucepan, heat cream and lemon rind until mixture begins to simmer. Remove from heat, stir in chopped white chocolate. Let stand 5 minutes. Add butter and vanilla, stir until smooth. Refrigerate and cover for 2 hours. Using truffle scoop, scoop mixture onto waxed paper. Roll into balls. Dip into melted white chocolate.

Chill, covered, for at least 2 hours.
Place truffles in a single box, a triple truffle box, or a clear oval box that holds 4 truffles.
Makes 24 truffles


Recipe Courtesy of Martha Stewart


Makes about 50

8 ounces bittersweet chocolate
1/2 teaspoon pure vegetable shortening
1/4 cup white or colored sugar beads


Line a baking sheet with parchment paper. In the top of a double boiler or in a heat-proof bowl set over a pan of simmering water, melt the chocolate and shortening, stirring with a rubber spatula until smooth.
Spoon the melted chocolate in nickel-size circles onto prepared baking sheet. Cool for 20 minutes; sprinkle with sugar beads. Let nonpareils harden in a cool place for 4 hours before serving.