This chocolate candy recipe is not very hard, yet it is similar to making truffles, so once you've mastered these you'll have the courage for truffles.
Or maybe you'll just love these enough you won't need to try anything any harder. Since I love chocolate and mint together so much, I'm stuck on using all mint extract in this recipe, but vanilla is also very very good.
Is there such a thing as a 'bad chocolate candy'? I don't think so!
4c confectioners (powdered) sugar
1/2c homogenized milk
1c (2 sticks)cold butter
2 tsps. extract of your choice (1 tsp. each of two different kinds if you wish)
1 1/2 lbs. of whatever kind of chocolate you want to coat your creams with - milk, semi sweet, white or dark chocolate.
Equipment and Supplies-
6 ziplock bags
Tray or cookie sheet to fit in your freezer
Put the butter in the mixing bowl and pulse back and forth between high and low speed to soften it until there are no hard chunks, then very slowly add the powdered sugar.
Once you've gotten about 2 cups of the sugar mixed in with the butter, enough to make a stiff dough, add 1/4c of the whipping cream or whole milk, until the mixture softens enough to whip them. Then add the rest of the powdered sugar, extracts and the rest of the milk. Extracts can be chocolate, orange, strawberry or lemon, just to give you some ideas. Whip again after adding the liquid ingredients for about 30 seconds and turn off the mixer.
Spoon the mixture into the ziplock bags and set aside. Cover the tray with plastic wrap. Snip one of the corners off of the ziplock and squeeze little blobs of the butter mixture onto the plastic. Repeat this process until you've made enough to fill the tray.
Put the tray in the freezer for about 20 minutes.
In a separate bowl melt the chocolate. You can use your oven, a double boiler, or a big bowl over top of a small pot with water simmering below it.
Take the candies out of the freezer when the chocolate is just right for dipping. Using a dinner fork drop the creams one by one into the chocolate, cover them completely and then drop them back onto the plastic covered tray.
Let them cool about 5 minutes, and then drizzle some white or dark chocolate over the top or roll them in powdered sugar, sprinkles, coconut, cocoa or nuts. Let them cool for another half an hour to hour before moving them from the tray into tins or boxes.
Ready to tackle trickier chocolate candies, such as the elegant truffle? Kathryn Beach knows the techniques and recipes for perfect chocolate candies every time. You'll find more advanced chocolate candy recipes, as well as simple and easy recipes, on her website: http://candychocolicio.us/data/html/advancedrecipes/5.cgi
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