If you have a tasty dark chocolate recipe
to share, please email it to Tara.
Dark Chocolate Covered Cherries
Ingredients
8 tbsps melted butter
6 tbsps corn syrup
14 ozs sweetened condensed milk
1 tsp vanilla extract
3 lbs confectioners' sugar
30 ozs maraschino cherries (drained)
2 cups small dark chocolate pieces
12 tbsp shortening
Directions
Drain cherries and set on paper towels to dry.
In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry with stem in about 1 teaspoon of dough. Chill until firm.
Melt confectioners' sugar in a heavy saucepan over low heat. Dip each cherry in by its stem and place on waxed paper. Chill until set. Store in an airtight container in a cool place.
Dark Chocolate Peanut Butter Cups
- 12 Servings
Ingredients
1 (11.5 ounce) package dark chocolate, broken up into small pieces
1 cup peanut butter
1/4 teaspoon salt
1/2 cup confectioners' sugar
Directions
Trim 12 paper muffin cup liners to half of their height.
Place 1/2 chocolate pieces in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.
Corn Chips with Dark Chocolate
Ingredients
Corn Chips
Broken pieces from a few dark chocolate bars
Directions
Place the corn chips in a greased pan.
In a saucepan melt chocolate, then pour over corn chips. Allow to cool.
Dark Chocolate Fudge
Recipe by Annie's Simple and Easy Recipes
3 (6 oz.) pkg. semi-sweet chocolate chips (3 c.)
1 (14 oz.) sweetened condensed milk
1 c. chopped walnuts
Dash salt
1-1/2 tsp. vanilla
In a heavy saucepan, over low heat, melt chips with sweetened
condensed milk and salt. Remove from heat; stir in nuts and
vanilla. Spread evenly into a foil or wax paper lined 8 or 9"
square pan. Chill 2 hours or until firm. Turn fudge onto cutting
board; peel off paper and cut into squares. Store loosely
covered at room temperature.
Dark Chocolate Candy
Recipe by nutritionist Molly Siple, the author of
Recipes for Change: Gourmet Wholefood Cooking for Health and Vitality at Menopause.
Low-Cholesterol Cookbook for Dummies.
Menopause the Natural Way.
Healing Foods for Dummies.
This recipe gives you a way to have chocolate, without eating refined sugar. The sweet comes from maple syrup and raisins instead.
What you need:
* 4 ounces of unsweetened baking chocolate
* 1/2 cup of maple syrup
* 1 teaspoon of pure vanilla extract
* 1/4 cup of raisins
* 1/2 cup almonds or pecans, toasted
What you do:
1. In a double boiler, heat chocolate until melted. Add syrup, vanilla, raisins, and almonds. Stir well.
2. Using two teaspoons, drop mixture onto parchment paper in 18 mounds. Allow to cool and harden.
3. Store in an airtight container. These candies will last long, long, time- unless you eat them all!
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