CHOCOLATE LEAVES
Chocolate leaves are decorations that look just like delicate leaves. Learn how to make chocolate leaves and use them to top cakes, cupcakes, and more.
Provided by Elizabeth LaBau
Categories Candy
Time 30m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Prepare a baking sheet by lining it with waxed paper or parchment paper..
- Place the candy coating in a microwave-safe bowl and microwave it until melted, stirring after every 30 seconds to prevent overheating.
- Dip the paintbrush in the melted candy coating and brush a thick layer of chocolate on the underside of the leaf. The underside typically has more pronounced veins, and will give you a better pattern on your leaves. Make sure that you're generous with the layer of candy coating-if it's too thin, the chocolate leaf will crack when you to remove it.
- Set the leaf, chocolate side up, on the waxed paper, and repeat with the remaining leaves. You can use different colors of candy coating to make a variety of leaves, if you'd like.
- Once all of the leaves are covered with chocolate, refrigerate the tray to set the coating, for about 20 minutes.
- When the chocolate is fully set, remove the tray from the refrigerator. Carefully peel the leaves back from the chocolate, trying not to handle the leaves too much to prevent your body heat from melting the chocolate.
- If you'd like to give your leaves a metallic shine, use luster dust to decorate them when they're finished. Dip a clean, dry paintbrush in luster dust, and brush a thin layer of dust along the edges. For a more dramatic look, brush a layer of dust over the entire leaf.
Nutrition Facts : Calories 53 kcal, Carbohydrate 6 g, Cholesterol 2 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 9 mg, Sugar 5 g, Fat 3 g, ServingSize 24 leaves (24 servings), UnsaturatedFat 0 g
CHOCOLATE LEAF COOKIES
Leaf peepers take note: As pretty as they are, real leaves don't hold a candle to our beautiful (and scrumptious!) Chocolate Leaf Cookies!
Provided by My Food and Family
Categories Recipes
Time 1h27m
Yield 52 servings, 1 cookie each
Number Of Ingredients 9
Steps:
- Mix flour, baking soda and 1-1/2 cups sugar until blended. Microwave butter and 3 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add cream cheese; mix well. Gradually beat in flour mixture until blended. Refrigerate 30 min.
- Meanwhile, melt remaining chocolate as directed on package. Beat corn syrup, water and remaining sugar in medium bowl until blended. Add chocolate; mix well. Spoon into resealable plastic bag; seal bag.
- Heat oven to 375ºF. Roll dough to 1/8-inch thickness on lightly floured surface. Use 3-inch cookie cutter to cut dough into leaf shapes, re-rolling scraps as necessary. Place, 2 inches apart, on parchment-covered baking sheets.
- Bake 12 min. or until edges are lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
- Cut small piece off one bottom corner of icing bag; use to pipe icing onto cookies, then gently shake cookies to form even layer of icing. Sprinkle with nonpareils. Let stand until firm.
Nutrition Facts : Calories 100, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 45 mg, Carbohydrate 16 g, Fiber 0 g, Sugar 10 g, Protein 1 g
EASY ICE CUBE CHOCOLATE CUPS RECIPE BY TASTY
Here's what you need: water, cream cheese, peanut butter, whole milk, vanilla extract, powdered sugar, kosher salt, whipped cream, chocolate sandwich cookies, pudding mix, whole milk, milk chocolate, white chocolate, dark chocolate, chopped nuts, mini peanut butter cups, raspberries, fresh mint leaf, popsicle sticks
Provided by Betsy Carter
Categories Desserts
Yield 12 cups
Number Of Ingredients 19
Steps:
- Please be aware, you have to place the ice cube right in the chocolate as soon as you're able to remove it from its slot otherwise it will start to melt and the chocolate will not adhere.
- Fill a 12-cup muffin tin with water.
- Place a popsicle stick into each muffin cup.
- Freeze until solid.
- In a medium bowl, whisk together the cream cheese, peanut butter, 1½ teaspoons milk, ¼ teaspoon vanilla, ¼ cup powdered sugar, and salt until smooth.
- Fold in ¼ cup (60 ML) of whipped cream with spatula. Set aside.
- Separate the cream from 12 chocolate sandwich cookies into a separate medium bowl.
- Add the remaining 2 tablespoons powdered sugar, remaining 2 teaspoons milk, and remaining ¼ teaspoon vanilla to the bowl with the cream filling. Whisk until well-combined.
- Fold in the remaining cup of whipped cream with a spatula. Set aside.
- Transfer the cookies to a zip-top bag and break into crumbs with a rolling pin. Set aside.
- In a small bowl, combine the chocolate pudding mix and cold milk. Whisk for 2 minutes, then let sit for 3 minutes, until the pudding thickens.
- Remove the muffin tin from the freezer. Give the ice a minute to melt down just enough to remove each ice mold from the muffin cups.
- Dip 4 of the ice discs into the melted milk chocolate, making sure not to fully submerge the ice disc. Set the chocolate-dipped ice discs onto a parchment-lined baking sheet or plate. Dip 4 of the ice discs in the melted white chocolate, and the remaining 4 discs in the melted dark chocolate.
- Once the chocolate has set, give the ice discs a minute to melt down slightly. Wiggle the ice disc out of the chocolate to reveal hollow chocolate cups.
- Pipe the peanut butter mousse into the milk chocolate cups. Top with chopped nuts and a mini peanut butter cup.
- Sprinkle chocolate sandwich cookie crumbs on the bottom of the white chocolate cups. Pipe the cookie cream filling on top of the crumbs. Garnish with more cookie crumbs and half of a chocolate sandwich cookie.
- Pipe the chocolate pudding mixture into the dark chocolate cups. Top each one with 3 raspberries and fresh mint leaves.
- Enjoy!
Nutrition Facts : Calories 605 calories, Carbohydrate 65 grams, Fat 38 grams, Fiber 4 grams, Protein 9 grams, Sugar 54 grams
CHOCOLATE LEAF CUPS
Make and share this Chocolate Leaf Cups recipe from Food.com.
Provided by Michelle_My_Belle
Categories Dessert
Time 45m
Yield 4 cups
Number Of Ingredients 2
Steps:
- *tip, warm chocolate in batches so its always warm enough to spread. spread the chocolate on the outside of the leaves to get the imprint of the ribs.
- Line a cookie sheet with wax paper and place cabbage leaves on it.
- arrange 3 ounces of chocolate peices in the outter rim of a microwavable cereal bowl, leaving the center free.
- heat on medium for 2-5 minutes or until chocolate is just soft enough to spread (stir after 2 minutes, then check for ever 30 seconds after).
- take a small spoon or rubber spatula and spread chocolate as evely as you can on the outside of the cabbage leaf (be careful not to leave holes or spread too thinly).
- repete untill all leaves are covered.
- place leaves in freezer on sheet for 15-30 minutes until completly set.
- after chocolate is completly frozen and set, carefully pull off the cabbage leaves and return chocolate to a closed tontainer for storeage in the fridge.
- *tip, if you cant remove cabbage, allow to sit for 1 mintes to soften after removing from freezer before trying again.
Nutrition Facts : Calories 431.6, Fat 44.5, SaturatedFat 27.5, Sodium 24.6, Carbohydrate 26.7, Fiber 14.7, Sugar 1.6, Protein 11.3
CLASSIC CHOCOLATE CUPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h35m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Add the milk chocolate and chocolate chips to a double boiler and heat, stirring, until melted and glossy, 6 to 8 minutes. Pour the melted chocolate into a pitcher, then pour into 24 paper candy cups, filling them about two-thirds full. Leave to set slightly, about 5 minutes.
- Top 6 of the cups with a single chocolate-covered espresso bean pressed into the center. Top 6 with sprinkles and 6 with chopped toffee bars. Top the remaining 6 with a piece of Sugared Orange Peel. Leave to set fully, about 3 hours.
- Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips.
- Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside.
- Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes.
- Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes.
BANOFFEE CHOCOLATE CUPS
Make these to give as an edible Christmas gift. Made with chocolate, dulce de leche and banana chips, they're all the taste of banoffee pie in one small bite
Provided by Esther Clark
Categories Treat
Time 40m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Line a 12-hole cupcake tin with paper or silicone cases. Melt the dark and milk chocolate together for 1-2 mins in the microwave. Divide the digestive biscuits between the cases and put the banana chips in each. Pour enough melted chocolate into the cases to cover the biscuits, reserving the rest. Transfer the tin to the freezer to chill for 15 mins.
- Stir the dulce de leche to loosen it, then spoon or pipe a small dot into the centre of each cup. Pour over the reserved chocolate so the filling is covered, then decorate with chocolate curls, gold sprinkles or edible gold leaf, if you like. Put in the fridge to chill for 2 hrs, then remove the cases and pack into gift boxes. Will keep in the fridge for three days.
Nutrition Facts : Calories 211 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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