Posted 12 December 2009 - 10:01 PM
I'm making both white chocolate fudge and Nanaimo bars for our Christmas Open House next weekend - feel free to share the recipes of your favourite Christmastime treats!
Mint Nanaimo Bars
1 cup (250 mL) butter, melted
2 tbsp (25 mL) granulated sugar
3 cups (750 mL) chocolate cookie crumbs
1 pkg sweetened desiccated coconut
1/3 cup (75 mL) butter, melted
1/4 cup (50 mL) milk
1 tbsp (15 mL) peppermint extract
4 cups (1 L) icing sugar
1 green food colouring
8 oz (227 gr) semisweet chocolate, chopped
2 tbsp (25 mL) butter
In large bowl, whisk together butter, sugar and eggs; stir in cookie crumbs and coconut. Press into greased and parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan.
Bake in 350°F (180°C) oven until firm, about 20 minutes. Let cool completely in pan on rack.
Filling: Meanwhile, in bowl, stir together butter, milk and peppermint extract; beat in sugar until smooth. Beat in food colouring to desired shade. Spread evenly over base. Refrigerate until firm, about 45 minutes.
Topping: In bowl over saucepan of hot (not boiling) water, melt chocolate with butter; spread over filling. Let stand for 5 minutes.
Score top to form 40 bars; refrigerate until set. Cut into bars. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Posted 07 December 2010 - 06:39 PM
* 8 (1 ounce) squares bittersweet chocolate, chopped
* 1/4 cup cream
* 2 tablespoons unsalted butter
* 1/2 cup chocolate cake crumbs
* 2 teaspoons dark rum
* 1/2 cup chocolate sprinkles (or shredded coconut... whichever you prefer)
1. Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
2. In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.
3. Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles (or coconut). Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.
Kahlua Chocolate Truffles
1/3 cup heavy cream
1 tablespoon butter
6 ounces semisweet chocolate, chopped
1 teaspoon Kahlua
4 ounces milk chocolate
Unsweetened cocoa for dusting
Combine the cream and butter in a saucepan.
Bring to a boil.
Pour the cream-and-butter mixture over the chocolate in a large mixing bowl.
Add the Kahlua and stir until smooth.
Chill in the refrigerator for 1 to 2 hours or until set.
Using 2 teaspoons, shape the chilled chocolate mixture into 1-inch balls, rolling with the palms of your hands, and set aside on waxed paper.
Chill for 1 hour.
Melt the milk chocolate.
Dip the chilled balls in the milk chocolate and immediately roll each in cocoa.
Refrigerate for 2 to 3 hours or until the chocolate hardens.
Store in an airtight container between layers of waxed paper.
Posted 07 December 2010 - 06:48 PM
Chocolate Almond Rocca
1 1/2 c Chocolate chips
1 1/2 c Whole raw unblanched almonds
2 1/2 c Sugar
1 1/2 c Semisweet chocolate chips
1 1/2 c Raw walnuts; finely chopped
1 lb Butter
Melt butter and sugar in large, heavy saucepan over high heat,
stirring until mixture foams vigorously.
Reduce heat to low and stir 5 minutes.
Increase heat to high and add almonds, stirring until nuts begin to
pop, about 5 minutes, then reduce heat.
Continue to cook 7 minutes. Candy should caramelize slowly to
medium-brown color. If candy darkens too quickly, remove from heat but
continue to stir 7 minutes.
Pour candy into 15- by 10-inch jellyroll pan. Let cool.
Melt chocolate chips in top of double boiler over simmering water.
Spread half of chocolate over candy, then sprinkle with 3/4 cup
Cool, then flip candy over. Coat other side with remaining chocolate
and sprinkle with remaining nuts.
Break into pieces when cool. Store in airtight container.
Yields 1 1/2 pounds, about 60 pieces.
Posted 07 December 2010 - 06:49 PM
2/3 Cup almond paste, room temperature
2 Tablespoons coffee liqueur (you could even use more... the flavor wasn't very strong)
1 teaspoon instant coffee powder (not granules)
72 walnut halves (about 1 large package)
8 ounces semisweet chocolate, melted
1. Mix the almond paste, coffee liqueur and coffee powder until smooth.
2. Spread 1/2 teaspoon of the mixture on the flat side of a walnut half and top with another walnut half, forming a sandwich. Repeat with the remaining almond paste and walnuts.
3. Line a large baking sheet with wax paper. Dip one end of the walnut in the melted chocolate and set on the baking sheet. Repeats with the remaining filled walnuts walnuts and chocolate. Refrigerate until the chocolate is set, about 30 minutes. Cover with plastic wrap and store in refrigeration.
Posted 07 December 2010 - 09:26 PM
basically you just melt the bittersweet chocolate/cream/butter/rum... chill the mixture, and then form into balls and dip in the melted milk chocolate, and dust with cocoa powder. YUM!
Posted 15 December 2011 - 06:29 PM
i bet they would make a nice truffle as well.
prolly do the same type of deal with almost any liq. and Kramers recipies.
champagne, raspberry brandy, rumplemintz, ..............
Posted 15 December 2011 - 07:56 PM
Speaking of rum, does anyone have a killer recipe for rum balls? They're one of my faves, but I have never made them myself...
This is my friend's mom's recipe that she was willing to share with me. I have been addicted to her rumballs for years and was floored when I found out how easy it is! She's been making these for decades.
-Brownies (homemade or from a box, doesn't matter)
-Cocoa powder, sprinkles, whatever you want to coat them in
Make a pan of brownies. Cut off the ends & eat them (best part, IMHO but you only want the soft part of the brownie for the balls) Crumble the rest of the brownies up. Add rum to taste. Shape into balls. Coat in [your choice here] (I use coca powder and/or chocolate sprinkles).
Voila! Rum balls!
Keep them in the fridge or freezer.
Edited by SunshineDrummer, 19 December 2011 - 06:18 PM.
Posted 29 December 2011 - 04:04 AM
2 Tbs melted vegetable shortening
2 Tbs butter, creamed
8 oz dark chocolate, grated (or use a combination of dark and milk, or dark and bittersweet)
1.5 cups grated walnuts
1 Tbs rum (or more)
unsweetened cocoa powder - preferably not Dutch process - or chocolate shot
Mix vegetable shortening, butter, nuts, chocolate and rum. Add vanilla at the very end. Cover and chill mixture for at least 30 minutes. Form into balls and roll in cocoa or shot. Place wax paper in between layers of rum balls. Store in refrigerator and bring out about 15 minutes before serving.