Chocolate Bites Food

COCONUT CHOCOLATE BITES

Steps:

• Line bottom and 2 opposite sides of an 8-inch square metal baking pan with a sheet of wax paper, leaving a 2-inch overhang on both sides.
• Mix together flaked and dried coconut and condensed milk with your fingertips until combined well, then firmly press into pan in an even layer with offset spatula. Chill, uncovered, 5 minutes.
• Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Spread chocolate evenly over coconut layer with offset spatula and chill until firm, 5 to 7 minutes.
• Lift confection onto a cutting board using overhang and halve confection with a sharp knife. Sandwich halves together, coconut sides in, to form an 8- by 4-inch rectangle, then discard wax paper. Cut rectangle into 32 (1-inch) squares. Arrange paper cups (if using) on a platter and fill with candies. Chill, covered, until ready to serve.

CHOCOLATE MINT BITES

Steps:

• Heat the cream in a medium saucepot over low heat. Smack the mint between your hands to help release the oils; add the mint to the cream. Bring to a simmer, then remove from the heat, cover and let steep for 30 minutes.
• Heat the cream back to a simmer. Place the bittersweet and semisweet chocolate chips in a large bowl and strain the hot mint cream over the chocolate. Let sit for 2 minutes to let the chocolate melt. Add the salt and whisk until the chocolate is completely melted and blended into the cream. Pour into a baking dish. Cover and refrigerate until chilled and set, 2 hours.
• Using a small round scoop, melon baller or tablespoon measure, scoop out tablespoon-size balls of the chilled chocolate and place on a baking sheet. You'll need some rubber gloves for the next part. Roll each ball in your hands so that it is uniform and smooth, then place back on the baking sheet.
• Place the crushed cookies, chopped nuts and chopped semisweet chocolate in 3 separate dishes. Roll each chocolate ball in one of the coatings, making sure it is completely covered. Place on a baking sheet, cover and refrigerate for at least 30 minutes. Remove from the refrigerator about 20 minutes before serving.

PEANUT BUTTER CHOCOLATE BITES

Steps:

• For the peanut butter filling: In the bowl of a stand mixer fitted with the paddle attachment, add the peanut butter, confectioners' sugar, butter and vanilla. Mix on medium-low speed until creamy. Shape into 1-inch balls and set on a parchment-lined baking sheet. Refrigerate for 2 hours.
• For the chocolate coating: In a heat-proof glass bowl set over a pot of simmering water, add the coconut oil and chocolate chips; melt together, stirring, until smooth and silky. Dip the peanut butter balls in the chocolate and place back on the parchment-lined baking sheet. Let cool until completely set, then refrigerate until ready to serve, up to 24 hours.

CHOCOLATE BITES

Steps:

• Cream the butter and sugar. Add egg while beating. Add milk, cocoa and vanilla and stir.
• Combine flour, baking powder, salt and add to the first mixture. Add also the nuts if wanted. Stir well.
• Pour the dough with a spoon in a greased baking sheet. Bake in preheated oven of 375 F for 10 to 12 minutes.

COCOA COCONUT CHOCOLATE BITES

Steps:

• Set muffin liners on a large baking sheet.
• Combine cocoa powder, peanut butter, coconut oil, and honey together in a bowl; stir in vanilla extract. Continue mixing until all lumps are gone. Transfer mixture to a piping bag or resealable plastic bag with a corner snipped. Pipe the mixture into each muffin cup, filling 3/4-full.
• Refrigerate bites until set, at least 30 minutes.

CHOCOLATE BABKA BITES

Steps:

• In a saucepan on the stove, heat milk and pinch of salt to 120°F (~48C).
• NOTE.
• If you don't have a thermometer, milk should be "warm" to the touch. ;-).
• Sprinkle yeast over milk; let set for 5 minutes.
• NOTE.
• When making yeast mixtures, I have always "stirred" the yeast in and "waited" for it to foam; leaving it in a warm place.
• In a small bowl, whisk together egg and remaining 1/4 cup sugar, then slowly whisk in yeast mixture.
• In a stand mixer, combine flour and salt.
• With mixer on low, add egg mixture until combined.
• Add butter; mix until combined.
• Switch mixing paddles to a dough hook and let it knead the dough for 10 minutes.
• Per the "original" recipe:.
• "it should be sticky and stringy and probably worrisome, but will firm up a bit after it rises.".
• This was GREAT advise as I was "worried" at this point I had done something wrong.
• Butter a large bowl and place dough in it; cover with cling wrap or a towel. (I used cling wrap).
• Let rise for an hour or until double in size.
• While waiting, prepare the filling. :) :).
• In a food processor, add dark chocolate chips, salt and sugar; pulse until chocolate is finely chopped; almost powder-like; add in dried apricots and plum Amazins until finely chopped; set aside.
• NOTE.
• I used patty pans to line my muffin tin; was heaps easier re cleaning. ;-).
• Once dough is ready, turn it out onto a "well floured" surface; gently "deflating" it with your hands; let rest for 5 minutes.
• Once rested, roll into a large rectangle.
• NOTE.
• The longer you make it, the more dramatic the swirl will be. :) :) :).
• Sprinkle the filling evenly over the dough's surface.
• Hint and Tip.
• The filling WILL be "hard and clumpy to try and spread"; just do your best and be careful not to push "too hard" as the filling will go through the very soft dough. ;-).
• Tightly roll the dough back over the filling; forming a log.
• NOTE.
• I did not have any filling on the ends, so I used a serrated knife and cut the ends of the pastry.
• With a sharp serrated knife, gently saw 1-inch segments off the log; cover with a towel' let rise for 30 minutes.
• Preheat oven to 180°C Bake for 20 minutes; until "puffed and brown".

CHOCOLATE CHIP MINI MUFFINS (LITTLE BITES COPYCAT)

Steps:

• Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.
• In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
• In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.
• Gently stir the yogurt mixture into the flour mixture.
• Stir in the chocolate chips.
• Divide batter among the prepared muffin tin, filling about to the edge. (You'll use about 1 1/2 tablespoon in each mini muffin cup.)
• Bake for 10-12 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Do not over bake.
• Remove from oven, and let cool in the pan for 2 minutes. Run a paring knife around the edges to loosen, if needed, then carefully transfer muffins to a wire rack to cool fully.