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Recipes - and - Recipes12 oz white chocolate
1 1/2 tablespoons irish cream liquer
1/3 cup whipping cream
1/4 teaspoon nutmeg
cocoa powder
Melt chocolate & whisk in liquer, whipping cream & nutmeg. Chill for several hours, roll into balls & roll in cocoa powder
Stella Hodgson
Hebden House Bed & Breakfast,
Westport, Ontario
1 cup peanut butter
1 1/2 cups icing sugar
1/2 cup unsalted butter
1 cup chocolate chips
pecan 1/2's
line cookie sheet with waxed paper. combine peanut butter, icing sugar &
butter - blend well. roll into small balls & chill.
Melt chocolate chips, dip balls & press 1/2 pecan on top of each one
Stella Hodgson
Hebden House Bed & Breakfast,
Westport, Ontario
16 oz white chocolate
12 oz peanut butter
16 oz milk chocolate chips
butter baking pan. melt white chocolate & add peanut butter. blend well. Pour into baking pan. melt milk chocolate chips, pour over mixture & swirl. chill until firm & cut into squares
Stella Hodgson
Hebden House Bed & Breakfast,
Westport, Ontario
16 oz dark chocolate
8 oz white chocolate chips
5 tablespoons unsalted butter
14 oz condensed milk
1 1/2 teaspoons vanilla
2 teaspoons mint flavouring
few drops green colouring
Line baking pan with saran wrap.
Melt dark & white chocolate (in seperate bowls)
add 4 tablespoons butter to dark chocolate & remaining 1 tablespoon butter
to white.
Stir 1 cup of condensed milk into dark chocolate & remaining condensed milk
into white chocolate, together with mint flavouring & green clouring.
Put a bottom layer of dark mix, followed by white mix, followed by remaining
dark mix into prepared baking pan. leave to cool & cut into squares.
Stella Hodgson
Hebden House Bed & Breakfast,
Westport, Ontario
1/3 cup unsalted butter
1/3 cup corn syrup
1/2 teaspoon vanilla
1 1/2 teaspoon maple flavouring
12 oz milk chocolate chips
3 cups icing sugar
Line cookie sheet with waxed paper. combine butter, corn
syrup, vanilla & maple flavouring & gradually add icing sugar. Roll
into small balls & put into fridge for 30 minutes.
Melt chocolate & dip balls
Stella Hodgson
Hebden House Bed & Breakfast,
Westport, Ontario
This is a good one for an easy Christmas present.
There are only two important details to remember. First, buy very good chocolate.
I buy mine from Patisserie Daniel, but any good chocolate will work. The second
thing is to melt the chocolate very slowly in a double boiler over simmering
water only - not boiling. I don't actually own a double boiler, I just sit a
metal bowl in a pot of simmering water on the burner.
500g chocolate (semi-sweet or white)
1/2 C toasted almonds or dried cranberries (I am guessing about the amount,
I just eye ball it)
2T grated orange peel
Melt chocolate in double boiler until about 3/4 of it has melted, then remove
from heat and continue stirring until remaining chocolate has melted. Stir in
orange peel and nuts or cranberries and pour onto a cookie sheet lined with
plastic wrap ( this gives it a shiny surface) and cool - that it. The entire
process takes about 15 minutes.
Enjoy
Joan Foster
Garden Ridge Bed & Breakfast
Victoria, BC
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