Chocolate Nuggets Food

CHOCOLATE NUGGETS

Steps:

• Melt chocolate chips, butter, condensed milk, sugar and vanilla in a saucepan over medium heat. Stir often.
• In a separate bowl, combine chocolate mixture, flour and chopped nuts (optional).
• Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for about 10 to 12 minutes. Cookies will be soft. Enjoy!

CHOCOLATE COVERED NOUGATS

Steps:

• Combine the cornstarch and powdered sugar in a small bowl. Line an 8-inch square baking pan with parchment paper with wings coming up a few inches off the sides. Spray it with cooking spray, then dust it with half of the cornstarch mixture. Set the pan and the rest of the mixture aside.
• Combine the honey, 1 2/3 cups granulated sugar and 1 3/4 cups water in a large saucepan fitted with a candy thermometer and stir to combine. Place over medium-high heat and cook until the mixture reaches 305 degrees F.
• Meanwhile, position a stand mixer fitted with the whisk attachment near the stove. Place the egg whites and salt in the bowl of the mixer.
• Beat the egg whites until stiff peaks form. Reduce the speed to medium and beat in the remaining tablespoon granulated sugar. (Do this while keeping an eye on the honey so you don't burn it.)
• As soon as the honey reaches 305 degrees F, turn the mixer speed to medium-low and add it to the egg whites in a steady drizzle. Then turn the mixer to high and beat until pale and fluffy, 3 to 5 minutes.
• Remove the bowl from the stand mixer and spray a rubber spatula with cooking spray. Add the nuts to the mixture and fold with the sprayed spatula to combine. Scrape the mixture into the prepared pan. Press it into an even layer, then sprinkle on the remaining cornstarch mixture and let cool, a few hours. Use the parchment wings to remove the nougat to a board. Cut the nougat into 1-inch squares.
• Set up a sheet pan with a rack and set aside.
• Heat the semisweet chocolate with 1/2 tablespoon oil in a double boiler or in a heatproof bowl in the microwave in 30-second increments, stirring after each, until melted, 1 1/2 minutes total. Repeat with the ruby chips and remaining 1/2 tablespoon oil. Brushing off the excess powdered sugar from the top of each, dip half of the squares in the regular chocolate and half in the ruby chocolate, spooning some over the tops so that they are completely covered. Use a fork to remove the squares from the chocolate and place on the prepared rack. Sprinkle with sprinkles, if using. Refrigerate until the chocolate is set, about 10 minutes, or let set at room temperature for about 20 minutes. Serve at room temperature.

THE BEST EVER CHICKEN NUGGETS

Steps:

• Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
• Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
• Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.

CHOCOLATE NUGGETS

Steps:

• In a heavy medium saucepan over very low heat, combine chocolate chips and evaporated milk.
• Cook until chocolate melts completely.
• Remove from heat and stir in graham cracker crumbs, confectioners' sugar, 1/2 cup pecans and extract (or liqueur).
• Let stand 30 minutes.
• Form into one-inch balls and roll in remaining pecans.
• Refrigerate at least one hour or until well chilled.

CUTE AS A BUG CHOCOLATE NUGGETS

Steps:

• Remove wrappers from chocolates.
• Using writing tip of decorating tube, place small amount of icing on bottom of each chocolate; press one chocolate onto each cookie.
• Place small amount of icing onto REESE'S PIECES candies; press 2 candies onto one short side of each chocolate.
• Pipe icing onto each chocolate to form 8 legs and 2 eyes. To make legs, start at the top of the candy, go down the side and out to form legs. For eyes, just put a dot on each candy.
• Makes 4 servings.

DEATH BY CHOCOLATE CHOCOLATE CHOCOLATE CHOCOLATE NUGGETS

Steps:

• In a medium bowl, whisk together the flour, baking soda, and salt.
• In a large bowl, using an electric mixer on low speed, gradually beat both sugars into the melted butter for 1-2 minutes, or until completely emulsified and creamy.
• Beat in the eggs and vanilla.
• Using a wooden spoon, stir in the flour mixture just until combined.
• Add the chocolate chips and chunks; stir until well combined.
• Cover bowl with plastic wrap and refrigerate at least 1 hour or overnight.
• Preheat oven to 350*F. Have ready at least 2 non-stick cookie sheets.
• Using about 2 tablespoons dough for each cookie, drop globs 2" apart on sheets.
• Bake 12-14 minutes, or until lightly browned around the edges.
• Cool on sheets 3-5 minutes; transfer to wire racks and cool completely.

CHOCOLATE TIA MARIA NUGGETS

Steps:

• Bring the cream to the boil in a small pan. Remove from the heat and stir in the chocolate until it has melted. Stir in the liqueur and pour into a bowl. Cool, then chill until firm, about 4 hrs, or overnight.
• Sprinkle a sheet of greaseproof paper with icing sugar and another with cocoa powder. Take a teaspoon and scoop nuggets of truffle mix out of the bowl and onto either the paper with cocoa powder or icing sugar. Use two teaspoons to coat the nuggets then transfer them to paper sweet cases. Pack into paper sweet cases in boxes and chill. Store for up to 2 weeks.

NUTTY CHOCOLATE NUGGETS

Steps:

• In a bowl, cream butter and sugar. Beat in egg and vanilla. Stir in chocolate. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in the nuts. , Drop by rounded teaspoonfuls 2-in. apart onto ungreased baking sheets. Bake at 350° for 10-11 minutes or until edges are firm. Remove to wire racks to cool.