A chocolate fix for anyone who loves chocolate!
Here’s a new candy recipe for your collection. I have always loved Almond Joy candy bars. My only complaint was that you only got two almonds on top of each piece. I only put one almond in each of these, but since you are the candy maker, you can hide a few extra down in the filling if you feel the urge. Be sure to make a few of these for Valentine’s Day. I did, but I gave them away since I have sworn off sweets (and a lot of other stuff) for 21 days.
Do you remember Valentine’s Day when you were a little kid looking for the perfect container to turn into a Valentine Box for your school party. I remember gathering up rows of crepe paper and making ruffles and gluing them around a shoe box, cutting a hole in the top and taking it to school and eagerly awaiting for valentines to be dropped in. I remember the red punch, the cupcakes with red and pink frosting, the little hard candy hearts with “Be My Valentine” printed on them. I remember the first heart shaped box of chocolates my husband gave me when I was 15. Now I get flowers. Much less fattening. 🙂
I have decided to revisit some of my favorite chocolate recipes I have posted since starting this blog. If you haven’t seen these on the blog, I hope you will take time to read through the recipe and make your favorite person something sweet and chocolate for Valentine’s Day. (See below)
The strained mixture gets cooked for about 8 minutes to reduce down to 1/2 cup.
1 c. whipping cream
1/2 c. sweetened coconut cream
1 c. unsweetened shredded coconut
1 cup sweetened coconut flakes
1 c. powdered sugar
1 Tbsp. cream cheese
22 whole unblanched almonds, toasted
1/2 lb. bittersweet chocolate, finely chopped
22 paper candy cups
Bring cream and coconut cream to a boil. Remove pan from heat. Add unsweetened coconut. Cover and let stand 1 hour.
Strain coconut cream mixture into heavy small saucepan, pressing to extract all liquid. Stir over medium heat until reduced to 1/2 c. about 8 minutes. Pour into medium bowl. Freeze mixture until well chilled, about 30 minutes.
Mince sweetened coconut with sugar in processor. Add coconut cream mixture and mix. Blend in cream cheese. Freeze mixture until firm about 40 minutes.
Line baking sheet with waxed paper. Drop coconut mixture by tablespoons onto prepared sheet. Shape each mound into 1 1/4″ log and smooth into oval shape.
Press 1 almond onto center of each oval. Reshape coconut mixture into perfect oval using fingertips. Freeze until very firm, about 3 1/2 hours.
Melt chocolate in top of double boiler over simmering water, stirring frequently until candy thermometers registers 105°. Remove pan from over water. Working quickly, pick up one candy by almond on top with index finger and dip into chocolate just deep enough to come halfway up sides. Drag bottom of candy on edge allowing excess chocolate to drip back into pan.
Repeat. Refrigerate candy until chocolate is set, about 30 minutes.
Melt reserved chocolate in top of double boiler over barely simmering water. Remove from over heat. Dip fork into chocolate and drizzle over tops of each candy piece.
Some chocolate favorites from past blogs:
When I saw this recipe, the first thing that came to mind was Elvis and his song, Hunka, Hunka Burning Love. This was the chunkiest, chocolatiest cookie I have ever made and was a winner.
Don’t be afraid of that package of phyllo dough. This is a quick and easy dessert to make and has crunch, spice and of course chocolate.
You will think you are in heaven when you try this pie. Cut very small pieces because it is a very rich dessert. The surprise ingredient in this recipe is saltine crackers in the meringue crust.
Who doesn’t like Nutella? Simple ingredients for a quick chocolate fix. I don’t there are two ingredients meant more to be together than chocolate and cherries.
I first tasted this bark at Mado in Chicago. Sadly, they have closed and the chef/owner went on to open The Butcher Shop. This is so easy and if you have any left over crust French bread and some chocolate laying around, marry the two and you will have another quick dessert.
Last, but not least, my Cheesecake Brownies. I have been making these for at least 15 years. I have used this recipe with and without the cheesecake topping. Depending on how long you cook the brownies determines whether you get a cake like or fudgey brownie. I like mine somewhere in between.
So, on this Valentine’s Day week, I hope you will pick one of these recipes and take to your office,neighbors, give to a loved one or simply sit and eat them all by yourself.
If you have tried any of these recipes, please leave a comment so others might know what you think.