How is it almost February? Time flies when you are always baking. Looking for some easy treats for co-workers, kids or your significant other? Try these easy candies to hand out on Cupid’s birthday.
- 8 ounces high-quality semisweet chocolate, broken into pieces
- 2 teaspoons canola oil, divided
- 1/2 teaspoon peppermint extract, divided
- 8 ounces high-quality white chocolate, broken into pieces
- 25 peppermint candies, crushed
- Lightly grease a 9×9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.
- Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
- Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.
- 1/4 cup heavy cream
- 1/2 teaspoon peppermint extract
- 12 ounces white chocolate
- 8 ounces semi-sweet chocolate
- Chop 8 ounces of the white chocolate, read notes on measuring above, and place in a heat safe bowl.
- In a small saucepan heat, the heavy cream and peppermint extract until it starts to simmer. Remove from heat and allow to cool for a minute, the cream should not be bubbling, then pour it over the chopped chocolate and allow it to sit for about 2-3 minutes.
- Stir the chocolate slowly until all the chocolate is melted and it is a nice creamy smooth texture. If there are still bits of unmelted chocolate making the mixture lumpy you can place the mixture in the microwave for 5-second intervals until fully melted. Do not overheat the mixture.
- Cover the bowl with the ganache mixture and place in refrigerator to chill. Allow it to chill for at least 2 hours, or until solid. Can be chilled overnight.
- Once the ganache is chilled and solid, remove from the refrigerator. Allow to warm for about 5 minutes prior to scooping it out. Using a melon baller, or cookie scoop, or a spoon scoop out the ganache and roll into balls that are about an inch in diameter. Place these onto a cookie sheet that is lined with wax or parchment paper.
- Once all the ganache is rolled into balls, place the cookie sheet with the truffles in the fridge to allow to cool for at least 20-30 minutes.
- When the truffles are cooled, remove from fridge. Melt the semi-sweet chocolate in a heat-safe bowl in the microwave by following the directions, 30-second increments stirring in between.
- Dip the truffles one at a time into the melted chocolate using a fork, tap the fork on the side of the bowl to remove excess chocolate. Place the chocolate covered truffles back onto the cookie sheet with wax or parchment paper. Once all truffles are covered, place them back into the fridge for another 20 minutes to allow the chocolate to set.
- When the chocolate is set then you can drizzle with any leftover chocolate or the remaining 4 ounces of white chocolate. While the chocolate is melted dip a spoon into the chocolate and drizzle it over the truffles.
- Store the truffles in the refrigerator until ready to serve.
Chocolate Covered Cherries
- 8 tablespoons melted butter
- 6 tablespoons corn syrup
- 1 (14 ounces) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 pounds confectioners’ sugar
- 3 (10 ounces) jars maraschino cherries, drained
- 2 cups semisweet chocolate chips
- 1/2 tablespoon shortening
- In a large mixing bowl, combine butter, corn syrup, sweetened condensed milk, vanilla, and sugar. Knead dough, and form it into balls with a cherry wrapped in the middle. The balls should be approximately the size of walnuts. Place balls in the freezer to chill.
- In a double boiler, melt chocolate chips and shortening together. Dip the cooled balls in the chocolate, let cool on parchment paper.
Don’t have time to make candies? No problem! To see our portfolio of cakes and cupcakes, follow us on Facebook @seductivelysweetcakes. At Seductively Sweet Cakes and Candies, I specialize in both buttercream and fondant for all your cake decorating needs. Contact me today to start building the cake or cupcakes of your dreams, (907) 978-1195 or email@example.com.