Valentine's Day Chocolates

[Guest guest]

For my sweetie, I made him homemade chocolates as this is probably his

favorite food group! LOL So here are the recipes I used. The icing on the

brownies sounds strange but the original recipe was from Martha Stewart,

altho' I didn't mention it in the recipe, and this is what she put in her

recipe. Not really an icing, per say, but it worked pretty well.

 

* Exported from MasterCook *

 

Easy Chocolate Truffles

 

Recipe By : RisaG

Serving Size : 24 Preparation Time :0:00

Categories : Chocolate Holiday

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup half-and-half -- or heavy cream

2 tbsp Kahlua

6 1 oz pc semi-sweet baking chocolate -- or bittersweet

4 tbsp unsalted butter -- softened

Toppings:

dutch process cocoa

ground nuts

SKOR bits

 

Boil half-and-half in a small pan until reduced to 2 tbsp. Remove from heat;

stir in Kahlua and chocolate, and return to very low heat; stir until

chocolate is completely melted and smooth.

 

Whisk in butter. When mixture is really smooth, pour into a shallow bowl and

refrigerate until firm, 40 minutes or so.

 

Scoop chocolate up with a spoon and shape into 1 " balls. Roll the balls in

the toppings.

 

Store truffles, covered, in the refrigerator. About 30 minutes before

serving, remove from refrigerator and let stand at room temperature.

 

To serve, place in little paper candy cups and place either on a beautiful

tray or in a special box (heart-shaped for Valentine's Day, for example).

 

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NOTES : Risa's notes:

 

Place each topping in a pie plate or shallow bowl.

 

Use two forks to lift the truffle once it is in the toppings bowls. Two

forks working together lift and roll them easily. Remove with the two forks

and shake off excess toppings. Place in little paper candy cups (Wilton

makes them - 100 to a bag).

 

* Exported from MasterCook *

 

Chocolate Chip Brownies

 

Recipe By : RisaG

Serving Size : 16 Preparation Time :0:00

Categories : Chocolate

 

Amount Measure Ingredient -- Preparation Method

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1 stick unsalted butter

2 1 oz squares bittersweet baking chocolate

1/2 cup granulated sugar

1/2 cup Splenda Sweetener -- granulated

1/2 cup all-purpose flour

1/2 cup pecans -- chopped

1 tsp baking powder

1 tsp pure vanilla extract

1/2 cup egg substitute

1 cup semi-sweet chocolate chips

ICING:

1/2 cup half-and-half

4 1 oz squares semi-sweet baking chocolate -- chopped

 

Preheat oven to 350°F. Grease an 8 " square baking pan.

 

Melt the butter and chocolate in a small pan over very low heat. Remove from

heat and stir well. Add the sugar, Splenda, pecans, flour, baking powder,

and vanilla. Stir well. Add eggs and mix again.

 

Add chocolate chips and combine well until no flour shows on top.

 

Pour into prepared baking pan and bake for 30 minutes or until a toothpick

comes out clean; do not overbake. If not fully cooked by 30 minutes, test

every 5 minutes until done. They should still be moist and chewy in the

middle. Cool completely in pan.

 

To make icing: Heat the half-and-half to scalding. Pour over the chocolate

and allow to sit for a moment or two. Stir until completely melted.

 

Pour the icing over the brownies, smoothing it. Allow the icing to set

before cutting the brownies in 2 " squares.

 

 

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RisaG