Double Chocolate truffles- My 50th post:)))

OK I am back with a chocolate recipe. YES :)!!! I have been saving the best for the last. Trust me- I have my daughters final verdict on this one-She simply  loves  these Double Chocolate Truffles
I hate these snags,do you notice I have just left the space after truffles ,well I wanted to type a word there but it  kept taking me to another line :( I  am helpless when it comes to these concealed problems . OK on a brighter note,my daughter has finished off most Truffles and I am glad I packed the ones which were to go in gift tins, now she just came asking for more.So I will be doing a second round of these on very popular demand:)

Here goes the Double Chocolate Truffles:

Makes about 2 dozen

Ingredients:
1/2 Cup whipping cream
1 tbsp butter or margarine
4 bars (1 ounce each) Semi sweet baking chocolate broken into pieces
1 mild chocolate bar(7 ounces,) broken into pieces
1 tbsp amaretto (almond flavored Liqueur) or 1/4 to 1/2 tsp almond extract
Ground almonds

Method:
1. Combine  whipping cream and butter in small saucepan.Cook over medium heat,stirring constantly,just until mixture is very hot.Do not boil.Remove from heat ;add chocolate bar pieces and liqueur.Sir with whisk until smooth.

2. press plastic wrap directly onto surface;cool several hours or until mixture is firm enough to handle. Shape into 1-inch balls; roll in almonds to coat.Refrigerate until firm,about 2 hours. And Voila enjoy it with a lambic :) Store the remaining ones in a tightly covered container in refrigerator.

Chocolate Coconut Balls

I am taking myself by surprise :0 It is the third day in  a row of flipping pages of the Hershey's Classic Recipes and it does not end there I  actually set out to try the third recipe  in a row today  . Yay !!!I am super proud of meself:)

This one I was a little reluctant as it was not an illustrated recipe,I am a very visual person and like to know what the final outcome would look like...I took a chance on this one because it had my favorite ingredients-Chocolate with coconut....Irresistible to say the least !!! I am terribly happy with the outcome and I will not let you down because I have the illustrated version for you :)

I am mostly ,"unconsciously" , conscious when it comes to handling chocolate and anything decadent and loaded with richness,I  will make some healthy changes just to take away the guilt. So for this recipe I substituted Hershey's for organic chocolate...lol Do you think I could call it one of my pet peeves :0?

Makes about 4 dozen
Note: For best results,do not double this recipe

Ingredients:

1. 3 bars( 1 ounce each) Hershey's unsweetened baking Chocolate
2. 1/4 cup ( 1/2  stick )butter
3.1/2 cup sweetened condensed milk(not evaporated milk)
4. 3/4 cup granulated sugar
5. 1/4 cup water
5. 1 tbsp light corn syrup
6. 1tsp vanilla extract
7. 2 cups MOUNDS sweetened coconut flakes
8. 1 cup chopped nuts

Powdered sugar.

Method:
1. Melt chocolate and butter in large heavy saucepan over very low heat. Add sweetened condensed milk; stir to blend. Remove from heat.

2. stir together granulated sugar,water and corn syrup in small saucepan. cook over medium heat,stirring constantly,until sugar is dissolved.Cook,without stirring,until mixture reaches 250 degree f on candy thermometer or until small amount of syrup,when dropped into very cold water,forms a firm ball which does not flatten when removed from water.(bulb of candy thermometer should not rest on bottom of saucepan.) remove from heat; stir into chocolate mixture.Add vanilla,coconut and nuts; stir until well blended.

3. Refrigerate about 30 minutes or until firm enough to handle.shape into 1 inch balls; roll in powdered sugar.store tightly covered in cool,dry place and i,e in case there is any left to store:)

Butter Almond Crunch

Nope I am not yet done with the tantalizing treat not yet- Not when I have just started to enjoy making these fun treats. I also have a wonderful idea of exhausting these without having to deal with excessive chocolate,butter ,calories in my system. I know I do cheat once in while and let the rest in my house do as well but most of it goes to my friends as holiday gift s packed in nice cute little holiday tins,with cute ribbons to tie on them and some paper shredding inside the tin  to make this gift pop out. I am thrilled with this project and it gives me immense pleasure to give something which is so personalized instead of picking up something off the shelf.

I had fun browsing through chocolate isles,and filling my cart with chocolate,it brought back memories from Haldia days when we baked cakes and made chocolates, buying all the ingredients then was an ordeal in itself. Haldia was obviously out of question,we used to use our weekend trips to Calcutta  once every month ,to do all our groceries and  buy all these exotic stuff for our baking needs. Phew* wipes the sweat off the brow* it was a project which took us longer than anyone could imagine but exhilarating nonetheless. Now, it is such a blessing& luxury to look at some  exotic recipe in the book and  be able to find all those  ingredients at a stones throw :) (Mostly)

So here's to a wonderful holiday season which lies ahead,Cheers:)!!!

Makes about 2 pounds

This recipe is also from the Hershey's Classic Recipes, like I said I intend on trying most:)

Ingredients:
1 1/2 cups Hershey's semi sweet chocolate chips,divided
1 3/4 cups chopped almonds,divided
1 1/2 cups (3 sticks) butter or margarine
1 3/4 cup sugar3 tbsp Light corn syrup
3 tbsp water

Method:

1.heat oven to 350 degree F.Line 13 by 9 inch by 2-inch pan with foil;butter foil

2. Sprinkle 1 cup chocolate chips into pan; set aside.Spread chopped almonds in shallow baking dish.Bake about 7 minutes or until golden brown;set aside
3. melt butter in heavy saucepan; blend in sugar,corn syrup and water.cook over medium heat,stirring constantly,to 300 degree F on a candy thermometer(hard crack stage) or until the mixture separates into hard,brittle threads when dropped into very cold water.(bulb of candy thermometer should not rest at the bottom of saucepan) Remove from heat; stir in 1 1/2 cups toasted almonds.Immediately spread mixture evenly over chocolate chips in prepared pan;do not disturb chips.Sprinkle with remaining 1/4 cup toasted almonds and remaining 1/2 cup chocolate chips;cool slightly

3. score candy into 1 1/2 inch squares with sharp knife,wiping knife blade after drawing through candy.Cool completely;remove from pan.Remove foil;break into pieces.Store in airtight container in cool,dry place.

cashew Macadamia Crunch

I am a tad bit early for the holiday season,but I always refer to my Hershey's Classic Recipe book closer to the Holiday season to prepare some tantalizing treats. I have so far tried a couple  recipes from this book but intend on doing most . The recipes have always turned out excellent and more :) I made this Cashew Macadamia crunch and my husband and daughter thought it was bought from some gourmet chocolate place :) We all celebrated my blog which is exactly a month old today with this super crunch. I started blogging on the 12th of last month:) YAY!!!

Prep Time; 30 minutes
Cook Time: 10 minutes
Cool Time: 40 minutes
Chill Time: 3 hours

Makes about 1 1/2 pounds candy

Ingredients:
2 Cups(11.5 ounce package) Hershey's milk chocolate Chips
3/4 cup coarsely chopped salted or unsalted cashews
3/4 cup coarsely chopped salted or unsalted macadamia nuts
1/2 cup (1 stick) butter,softened
1/2 cup sugar
2 tbsp light corn syrup

1. Line 9-inch square pan with foil,extending foil over edges of pan. Butter Foil. Cover bottom of prepared pan with chocolate chips.

2. combine cashews,macadamia nuts,butter,sugar and corn syrup in large heavy skillet; Cook over low heat,stirring constantly,until butter is melted & sugar is dissolved. Increase heat to medium; Cook stirring constantly,until mixture begins to cling together and turns golden brown.

3. Pour mixture over chocolate chips in pan,spreading evenly.Cool. refrigerate until chocolate is firm.Remove from pan; Peel off foil. Break into pieces,store tightly covered in cool,dry place.