Find Recipes Instantly! (Type the Recipe name or any Ingredient) Chocolate Bowls Small balloons - 1 for each bowl, plus a few extra 16 oz. semisweet chocolate, melted Blow up balloons to about 4" in diameter. Dip bottom third of balloon in melted chocolate. Chill until set. Repeat procedure until a thick coating is formed. Chill in refrigerator until set. Pop balloon and you have a little bowl. It will be irregular, but that is part of its charm. These will keep their shape at room temperature. Marbleize these by putting melted chocolate and melted white candy coating together and swirling with a flat bladed knife. Don't overmix..you want to clearly see both colors. Dip balloon in marbleized mixture. Fill with chocolate mousse or with raspberries topped with whipped cream and grated chocolate. Chocolate Clay 4 squares (1 oz. ea.) semisweet chocolate, melted 1 T. light corn syrup Mix ingredients and stir well. Pour into a flat pan lined with foil. Chill 15-20 minutes until firm. Use as you would any clay. Shape decorations with it. Knead before using. Pull off the amount you need. Shape into rose petals and put together to make roses. Shape leaves. A little practice will make this easy. It will keep a week covered in the refrigerator. Let come to room temperature before using each time. Chocolate Basket Filled with Strawberries Ingredients and Materials: Chocolate squares or cubes (dark, milk and white) Ziplock plastic bags Scissors Small souffle dishes Small custard cups Larger bowl with flat bottom Aluminum foil Preparation: Place chocolate cubes or squares in a ziplock plastic bag and submerge in a pot of hot water to melt the chocolate. Cover the container (custard dish, small souffle dish or larger flat bowl) with aluminum foil, making sure to fan the foil at the bottom to catch the excess chocolate. Cut a small hole in the bottom of the ziplock bag and use it to drizzle the chocolate over the aluminum foil. Be sure to do this in a circular motion until the entire surface is covered completely, then pipe a good amount around the bottom for support. Place in the refrigerator until the chocolate hardens. Carefully peel the aluminum foil from the chocolate. Note: Don't oil the foil. Fill the chocolate bowl with strawberries or fruit of your choice. Chocolate Chubbies 6 1 oz. semisweet chocolate squares, chopped 2 1 oz. unsweetened chocolate squares, chopped 1/3 cup butter 3 large eggs 1 cup sugar 1/4 cup all-purpose flour 1/2 tsp. baking powder 1/8 tsp. salt 2 cups (12 oz.. ) semisweet chocolate morsels 2 cups coarsely chopped pecans 2 cups coarsely chopped walnuts Combine first 3 ingredients in a heavy saucepan; cook, stirring often, over low heat until chocolate melts. Remove from heat; cool slightly. Beat eggs and sugar at medium speed with an electric mixer until smooth; add chocolate mixture, beating well. Combine flour, baking powder, and salt; add to chocolate mixture, stirring just until dry ingredients are moistened. Fold in chocolate morsels, pecans and walnuts. Bake at 325 degrees for 12 to 15 minutes or until done. Cool cookies on baking sheet 1 minute. Remove to wire racks; cool. Makes 3 1/2 dozen. Chocolate Pecan Chewies Mix 1 cup sugar 1/3 cup firmly packed brown sugar 1/2 cup cocoa powder (wipe jar after this layer) 1 cup chopped pecans 1 3/4 cups flour mixed with 1 tsp. baking soda Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient. Attach this to the Jar Chocolate Pecan Chewies Makes 2 1/2 dozen cookies 1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 1/2 cup (1 stick) butter or margarine, not diet, very soft 1 egg, slightly beaten 1 tsp. vanilla (opt.) 3. Mix until completely blended. You will need to finish mixing with your hands. 4. Shape into balls the size of walnuts. Place 2" apart on sprayed baking sheets. 5. Bake at 375 degrees F for 11 to 13 minutes. Cool 5 minutes on baking sheet. Chocolate Dipped Almonds 2 oz Semisweet chocolate 1 tb Butter 1/4 c Almonds; blanched whole about 36 In a small but heavy saucepan melt the chocolate and the butter, stirring constantly until blended and smooth. Remove from heat. Line a cookie sheet with wax paper. Dip the wide end of the almond into the chocolate mixture, and place on the prepared cookie sheet. Refrigerate for 30 minutes to set the chocolate. Chocolate Peanut Clusters 1/2 c Milk Chocolate Chips 1/2 c Semi-Sweet Chocolate Chips 1 tb Shortening (do not use butter, margarine or oil) 1 c Unsalted, roasted peanuts In small microwave-safe bowl, place milk chocolate chips, semi-sweet chocolate chips and shortening. Microwave at HIGH (100%) 1 to 1-1/2 minutes or just until chips are melted and mixture is smooth when stirred. Stir in peanuts. Drop by teaspoonfuls into 1-inch diameter candy or petit four papers. Allow to set until firm. Store in airtight container in cool, dry place. About 2 dozen candies. Chocolate Peanuts 3 c Sugar 1 c Milk 1/4 c Cocoa, or 1 square unsweetened chocolate 1 To 1-1/2 cup unsalted peanuts 1 ts Vanilla Melt 1 cup sugar in a 10" heavy skillet over medium high heat, stirring constantly until it liquefies and is light brown or amber in color. Remove from heat just long enough to add 1/2 cup milk, a few drops at a time at first, stirring vigorously as mixture bubbles up. Return to heat and add remaining 2 cups sugar, sifted with cocoa and 1/2 cup milk. Cook to the soft ball stage (about 238). Remove from heat; mix in peanuts and vanilla. Let stand 15 minutes to cool slightly, then stir until mixture begins to thicken. Pour at once into a buttered 13 x 9 x 2" pan, spreading as thinly as possible so that peanuts stand out. Store in covered container, in refrigerator or freezer. Makes about 72 pieces or 2 pounds. Chunky Chocolate Cookie Mix 3/4 C firmly packed brown sugar 1/2 C sugar 1/4 C cocoa mix (clean jar after this layer) 1/2 C chopped pecans 1 C jumbo chocolate chips 1 3/4 C flour mixed with 1 tsp. baking soda, 1 tsp. baking powder & 1/4 tsp salt. Layer ingredients in order given in a 1 quart wide mouth canning jar. Press each layer firmly in place before adding next ingredient. Attach the following to the jar: Chunky Chocolate Cookies (makes 3 doz. cookies) 1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 1 1/2 sticks butter or margarine, not diet, very soft 1 egg, slightly beaten 1 tsp. vanilla (opt.) 3. Mix until completely blended. The dough is sticky. You will need to finish mixing with your hands. 4. Shape into balls the size of walnuts. Place 2" apart on sprayed baking sheets. 5. Bake at 350 for 11-13 minutes. Cool 5 minutes on baking sheet. Chocolate Chip Shortbread Sticks 1 cup butter softened no substitutions 1/2 cup powdered sugar 1 teaspoon vanilla 2 cups all-purpose flour 1/2 cup mini semisweet chocolate chips Glaze 3/4 cup mini semisweet chocolate chips 2 teaspoons vegetable shortening Beat butter, sugar and vanilla together until light and fluffy. Gradually beat in flour just until blended. Stir in chips. Divide dough in half and flatten each half in to a disc. Wrap and chill 2 hours or overnight. Preheat oven to 350 degrees F. Grease 2 large cookie sheets. Roll rounded teaspoonfuls of dough in to sticks on a lightly floured surface. Keep remaining dough refrigerated. Place sticks 2 inches apart on prepared cookie sheets. Freeze 10 minutes. Bake 12 minutes or until edges are golden. Let cookies cool. Repeat process with remaining dough. To make the glaze, melt chips in a small microwave proof bowl on high 1 to 2 minutes. Stir until smooth. Stir in shortening until melted. Dip both ends of cookies in to chocolate. Place on waxed paper and let stand until chocolate is set. Makes 4 1/2 dozen cookies. Source unknown.