Homemade chocolate candy is the perfect gift at any time of the year. Rocky Road Squares and Chocolate Truffles are quick and easy to prepare.
When you are ready to deliver your gift, make the presentation special. Package the Rocky Road Squares and Chocolate Truffles in an attractive tin or gift box, lined with wax paper and tied with a decorative ribbon. Add a label of your own design.
Rocky Road Squares
Ingredients:
- 1 package (12 ounces) chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons butter
- 2 cups dry roasted peanuts
- 1 package (10 1/2 ounces) mini-marshmallows
Preparation:
- Line a 11 x 7 x 2 inch cake pan with wax paper.
- Melt the chocolate chips in the top of a double boiler, or in the microwave, stirring often.
- Fold in the sweetened condensed milk and 2 tablespoons butter. Mix well.
- Place the peanuts and marshmallows in a large bowl.
- Pour the chocolate mixture over the peanuts and marshmallows, and stir them together.
- Transfer the chocolate mixture to the prepared cake pan and allow it to cool completely before refrigerating.
- Chill at least 2 hours and when the chocolate is thoroughly cooled and hard, invert the candy onto a cutting board and peel off the wax paper. Cut the candy into 2 inch squares.
- Store the candy in a tightly sealed container at room temperature.
Easy Chocolate Truffles
Ingredients:
- 1 pound high-quality baking chocolate (look for chocolate with at least 62% cacao for the most flavorable results)
- 1 cup heavy cream
- 2 teaspoons almond extract
- Cocoa powder, finely chopped nuts, grated coconut, or minced candied ginger to coat truffles
Preparation:
- Break the chocolate into small pieces and place in the top of a double boiler over very low heat. Melt the chocolate.
- In a second pan, bring the cream just barely to a simmer, stirring often. Mix in the almond extract.
- Remove the top of the double boiler with the chocolate, taking care to not let any of the moisture from the bottom of the pan come into contact with the chocolate.
- Scoop the chocolate into a large glass bowl and pour the warm cream over it. Fold the chocolate and cream together. Cover the bowl and allow the chocolate mixture to come to room temperature. Refrigerate for three hours.
- Remove the cold chocolate from the refrigerator. With a teaspoon or melon scoop, spoon out approximately 1 teaspoon of chocolate. Roll the chocolate into a ball between your hands and place the ball on a parchment-covered baking sheet.
- Continue to scoop and roll until all of the chocolate is used. If the chocolate gets too soft, return it to the refrigerator for an hour and then continue.
- Refrigerate the chocolate balls for at least three hours, or overnight.
- Place the different chocolate coatings into separate bowls.
- Roll the chocolate balls in one of the coatings, and return it to the parchment-lined baking sheet until all of the chocolate balls are rolled.
- Transfer the truffles to a box lined with wax paper. Place sheets of wax paper between layers of the candy. Refrigerate or freeze the chocolates.
Tips:
Chocolates are best when consumed within about three days.
Wear latex kitchen gloves when rolling the chocolate truffles for easier clean-up.
Always include ingredients on the label when giving the chocolates as a gift, in case of food allergies.
Laura Marie Moore - Laura Moore lives on an island in Puget Sound, in the state of Washington. She has a BA in anthropology from the University of Washington ...
