Now that the love is in the air, why don’t you make chocolate delights for your loved one on this Valentine’s Day? Are you wondering how? Trust us. My Health Guardian puts together easy-to-make and hard-to- resist chocolate recipes that would prove to be an ultimate indulgence for you and your loved ones in this season of love. Moreover, your personal effort would be appreciated a lot more than a commercial box of chocolates. Read and try.
Chocolate Walnut Fudge
1 ½ cups of white granulated sugar
1 (7-ounce) jar marshmallow crème
2/3 cup of evaporated milk
3 tablespoons of butter
¼ teaspoon of salt
1 ½ cup of milk chocolate chips
1 ½ cup of semisweet chocolate chips
½ cup of chopped walnuts, optional
1 teaspoon of vanilla extract
2 teaspoons of cocoa, optional
Method: Line an 8 x 8 inch pan with silver foil, and set aside. Add the sugar, marshmallow crème, evaporated milk, butter, and salt to a large, heavy-bottomed saucepan; place over medium heat. Stirring continuously, cook until the mixture begins to boil. When it starts to boil, set a timer for exactly 6 minutes. Stir constantly until the timer rings.
Turn off heat, and pour in the chocolate chips. Stir until the chocolate is melted, then add the walnuts and vanilla essence. Pour into the silver foiled pan, and spread evenly. Cover and refrigerate until firm. Cut into 36 squares, and dust with cocoa if desired. Rich, creamy chocolate fudge is ready.
½ cup of butter, melted
1 packet of two layer chocolate cake mix or chopped cashew nuts
2 cups of semisweet chocolate chips
2 cups of white chocolate chips
2 cups of grated coconut
½ cup of milk chocolate chips
14 oz. Can of sweetened condensed milk
Method: Preheat oven to 350 degrees. Now mix the melted butter and nuts in a large bowl with fork until crumbly. Sprinkle evenly over bottom of 15×10″ jelly roll pan and press to form crust. Sprinkle with semisweet chocolate chips and white chocolate chips and grated coconut.
In microwave on medium power, melt milk chocolate chips for 1-2 minutes or until melted. Stir sweetened condensed milk into the melted chips. Spread milk mixture evenly over nuts in a jelly roll pan. Bake at 350 degrees for 18-25 minutes or until light golden brown. Cool completely and cut into bars.
45 gm of unsalted butter, chopped coarsely
250 gm of good quality dark chocolate, chopped coarsely
1/3 cup of (80ml) of thickened cream
1 teaspoon of glucose
½ cup (50g) cocoa powder, sifted for dusting the finished truffles
Method: Place the butter and chocolate in a medium sized microwave safe bowl for 1 minute on medium power. Stir then continue to microwave at 30 second intervals, until chocolate gets melted. This should not take any more than 2minutes. Now, add cream and glucose and mix until the combination becomes smooth. If you want to add some flavour better to add them with the cream. Keep aside to chill until thick enough to roll.
Shape a heaped teaspoonful of the truffle mix into a ball. You could also use a small ice cream scoop to make balls. Place on a baking tray lined with non-stick baking paper. Again place aside to chill the balls until quite firm.
Now comes the messy stage. Roll each of the balls in the palms of your clean hands until smooth and round. This needs to be done quickly as the heat from your hands will start to melt the truffles. Return each ball to the lined baking tray. And after washing your hands roll each ball in the cocoa powder to give a light and even coating. The truffles are ready; store in refrigerator. To enjoy the full flavour of your truffles remove from them from refrigerator 30 minutes before you wish to dig in the decadent flavour of chocolates.
Try the above given recipes and enjoy the season of love with homemade chocolates.
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