Chocolate Explosion Candies Food

NO-BAKE HAZELNUT AND CHOCOLATE CANDIES

No-Bake Hazelnut and Chocolate Candies image

Chocolate candies are topped with crunchy, toasty hazelnuts and then dipped in more chocolate for a tempting treat.

Provided by Food Network Kitchen

Time 1h50m

Yield 36 candies

Number Of Ingredients 8

Ingredients

36 whole blanched hazelnuts (about 1/3 cup)
1/2 cup confectioners' sugar
1/2 cup crisp rice cereal
1/2 teaspoon kosher salt
1/2 cup chocolate-hazelnut spread
2 tablespoons unsalted butter, melted
4 ounces semisweet chocolate, chopped
2 teaspoons vegetable shortening

Steps:

Preheat the oven to 350 degrees F. Spread the hazelnuts on a small rimmed baking sheet and bake until toasted and golden, 10 to 12 minutes. Let cool completely.
Line a baking sheet with parchment or wax paper; set aside.
Combine the confectioners' sugar, rice cereal and salt in a food processor and pulse until finely chopped. Add the chocolate-hazelnut spread and butter. Pulse until the mixture begins to form clumps and holds together when squeezed.
Roll teaspoons of the mixture into balls, pressing a hazelnut into the center of each so the top of the nut is still visible; place on the prepared baking sheet. Freeze until firm, about 20 minutes.
Put the chocolate and shortening in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate melts and the mixture is smooth. Gently stick a toothpick into the upper half of a candy, avoiding the hazelnut, and dip the bottom half into the melted chocolate. Allow the excess chocolate to drip into the bowl and return the dipped candy to the baking sheet. Remove the toothpick and smooth the hole with your fingertip. Repeat with the remaining candies. Refrigerate until firm, about 20 minutes.

CHOCOLATE EXPLOSION CANDIES

Chocolate Explosion Candies image

Provided by Food Network

Time 25m

Yield about 2 dozen candies, depending on size of mold

Number Of Ingredients 2

Ingredients

1 pound dark chocolate, chopped
2 to 3 packages popping rock candy, such as Pop Rocks

Steps:

In a microwave-safe container, melt the chocolate on high in 30 second increments, stirring in between until the chocolate is completely melted. Pour chocolate into the molds to coat. Tip over to drain off excess to create a chocolate shell. Place the molds in freezer for 2 minutes to harden. Remove from the freezer and fill just shy of the top with the popping rock candies. Reheat the leftover chocolate in the microwave until melted through and place in a piping bag. Pipe the chocolate over the top of the mold and shake or tap to level. Place the molds back into the freezer for 3 minutes. Turn out onto wax paper and pop out the candies from their molds. Store at room temperature.

CHOCOLATE EXPLOSION CAKE (VERSION 1)

CHOCOLATE EXPLOSION CAKE (Version 1) image

ALL I CAN SAY ABOUT THIS CAKE IS THAT IT IS ..... A W E S O M E! A GREAT ONE FOR THE SWEET TOOTH!

Provided by Penny Stephenson-Jordan

Categories Chocolate

Time 1h10m

Number Of Ingredients 18

Ingredients

CAKE:
1 c shredded sweetened coconut
1 c chopped walnuts or pecans
1 pkg German chocolate cake mix (duncin hines)
4 large eggs
1 1/4 c milk - (instead of water) as directed on cake mix box
1 tsp vanilla extract
10 bite-size coconut candy bars, chopped, such as almond joy or mounds
1 8-ounce package cream cheese, at room temperature
1/2 c (1 stick butter), at room temperature
2 c confectioners' sugar
CHOCOLATE PECAN GLAZE:
1/2 c (1 stick) butter
approx 1/4 c milk (more if a thinner consistency is desired)
2 Tbsp cocoa powder
1 tsp vanilla extract
1 1/2 - 2 c confectioners' sugar
1 c pecans, chopped

Steps:

1. * PLEASE READ RECIPE THROUGH CAREFULLY ... **Preheat the oven to 350 degrees F. ***Spray a 13-by-9-by-2-inch pan with nonstick spray.
2. *Mix the coconut and nuts and spread them evenly in the pan. *PREPARE THE CAKE AS DIRECTED ON THE CAKE MIX BOX WITH THE FOLLOWING EXCEPTIONS: *USE 4 LARGE EGGS INSTEAD OF 3... *USE 1 1/4 CUP MILK IN PLACE OF THE WATER, *ADD 1 TSP. VANILLA *STIR IN THE CHOPPED CANDY BARS *Pour the batter OVER the coconut and nuts. *Combine the cream cheese, butter and sugar. *Randomly drop tablespoons of this mixture on TOP of the BATTER; *DO NOT SPREAD IT... *Bake until the sides of the cake pull away from the pan, about 40 to 50 minutes.
3. CHOCOLATE PECAN GLAZE *In a saucepan over medium-high heat, COMBINE butter, milk, cocoa powder and vanilla extract. *Once the butter is melted, remove from the heat. *Add the sugar and stir until smooth. *Stir in the pecans. *Pour the warm Chocolate Pecan Glaze over the cake. *Slice and enjoy.

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