Tag: white chocolate

Creamsicle Truffles

Summertime screams creamsicles and now it doesn’t have to be in ice pop form. These truffles are made with white chocolate, orange extract and orange zest for a true flavor POP!

Creamsicle Truffle Ingredients

1/4 cup butter
orange zest from half an orange
2 Tablespoons heavy cream
1 cup white chocolate chips
1/2 tsp. orange extract
drop of orange food coloring
1/4 cup powdered sugar

Instructions

Pour white chocolate chips into a medium bowl.
In a microwave safe bowl, melt butter with zest. Stir in heavy cream and heat it in microwave until just under a boil.
Pour mixture through a strainer while over the white chocolate chip bowl. Press with the back of a spoon to squeeze out all flavor from the zest.
Sit for one minute. Add orange extract and food coloring. Whisk smooth. Cover and chill for at least 2 hours.
Scoop out heaping Tablespoons of mixture and roll into balls. If too cold to scoop, let it sit on the counter a few minutes. Roll in powdered sugar. Chill and serve!

Adapted from Simpledish

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CHOCOLATE COVERED RASPBERRIES

Mother’s Day was this past weekend and while shopping I noticed several stores selling chocolate covered berries. For about a million dollars each. Okay, that might be a slight exaggeration, but honestly, they were so expensive. The light bulb went on and I went home and made an entire tray full myself for a fraction of the cost. Happy Mother’s Day to me! The raspberries were easily the highlight of the project and I thought I’d share this simple idea on how to easily cover them with chocolate.

I used gourmet dipping chocolates from www.Chocoley.com. If you enjoy making delicious chocolate covered creations, then you need to stock your pantry with Chocoley products. I was amazed at how incredibly easy it was to melt the chocolate and dip the berries! Everyone at our Mother’s Day dinner raved about the deep, rich chocolate taste too. No diluted, waxy tasting chocolate anymore- they were so delicious!

Chocolate Covered Raspberries

fresh raspberries, washed and dried
dark dipping chocolate (I used Bada Bing Bada Boom Dark Dipping & Coating Chocolate)
white chocolate, for drizzling on top (I used Drizzle & Design White Chocolate)

My husband saw a local chocolatier make chocolate covered raspberries once and I tried to mimic their method from his description. It worked quite well and everyone adored them! I loved adding a little variety to the traditional chocolate covered strawberries.

Step 1: Melt dark chocolate slowly using a double broiler or in the microwave. I loved the “How to Melt Chocolate” guide from Chocoley. It was so helpful! If you use the microwave to melt your chocolate, just remember to go slowly (20-30 seconds at a time) and stir gently. Once chocolate is melted, transfer it to a small, fairly deep dish.

Step 2: Using a fork, spear one raspberry on the tines on one side, then another raspberry on the other side, finishing with one raspberry in the middle.

Step 3: Dip raspberries in the chocolate. Flip the fork over to cover the other side of the berries.

Step 4: Gently push the berries off the fork and onto a piece of parchment all at once, keeping the berries in a group. Let solidify & harden.

Step 5: While you’re dipping berries, have the bottle of white chocolate drizzle melting. (Using the Drizzle & Design White Chocolate was so easy since it already came in a bottle. Just stick the bottle in a bowl of hot water and wait for it to melt. The bottle is large too, so it will last a long time!)

Step 6: Drizzle chocolate covered berries with white chocolate. Allow to cool and harden prior to serving. Berries are best served within a few hours of dipping.

ENJOY!

**All www.Chocoley.com products used in this post were supplied by www.Chocoley.com to try out at no cost to me. They’re delicious and incredibly easy to use though, hence my post recommending them. Check them out!

Fudgy White Chocolate Brownies with Hershey’s Syrup

Walking through Target I saw Hershey’s syrup in the can and had an urge. I have bought the kind in the plastic container but it doesn’t quite compare to the can! The can is thick, rich and decadent and I knew just what to do with it. It was screaming to be poured over my fudgy, dense white chocolate brownies. Wise choice, my friends-very wise!

White Chocolate Brownies

1/2 cup butter
8 OZ White chocolate
3/4C sugar
2 eggs
1/2 tsp salt
1 tsp vanilla
1 cup flour

Preheat oven to 350 and line 8 inch pan with nonstick foil.
Melt butter and chocolate in microwave.
Add sugar and mix well.
Add eggs and stir to incorporate.
Add salt and vanilla.
Fold in flour.
Spread in pan and bake 28 minutes.
Cool, chill and cut into squares.
Drizzle with chocolate if desired!

Adapted from Back for Seconds

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