Delectable Maple Nut Chocolates Food

MAPLE NUT TART WITH A CHOCOLATE WHISKEY MOUSSE

Steps:

• Preheat the oven to 350 degrees F. Spray the tart shells with cooking spray and set aside.
• For the crust: Place the hazelnuts, granulated sugar and graham crackers in a food processor and pulse until it looks like cornmeal. Add the butter, a little at a time, pulsing until the mixture comes together. Divide among the tart shells and press up the sides, making sure the crust is tightly packed.
• For the filling: In a large bowl, mix together the brown sugar, vanilla bean paste, salt and eggs. Add the bacon grease and maple syrup; mix to combine. Stir in the hazelnuts and pecans.
• Sprinkle the hazelnuts and pecans onto the bottoms of the crusts. Pour the syrup mixture over the nuts. Sprinkle the tops with bacon. Bake until set, about 25 minutes. Let cool.
• For the mousse: In the bowl of a stand mixer fitted with the whip attachment, whip the cream cheese for 30 seconds to aerate it. Add the cream, confectioners' sugar, cocoa powder, bourbon, vanilla bean paste and salt and whip until light and fluffy. Taste and add more cocoa powder if desired.
• Pop the cooled tarts out of the pan and place on individual plates. Spoon the mousse into small dishes, garnish with chocolate curls and mint leaves, and serve on the side.

DELECTABLE MAPLE NUT CHOCOLATES

Steps:

• In a small saucepan, combine milk and butter. Cook and stir over low heat until butter is melted. Place the confectioners' sugar in a large bowl; add milk mixture and beat until smooth. Stir in the walnuts, maple flavoring and vanilla. Roll into 3/4-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., In a microwave, melt the chips, bittersweet chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

MAPLE PECAN FUDGE

Steps:

• Line 8" x 8" baking pan with parchment paper and butter thoroughly.
• In a 3-quart heavy-bottomed saucepan combine butter, maple syrup, cream, sugar, corn syrup and salt. Stirring constantly, cook over low heat until sugar has dissolved (about 10 minutes). Clip candy thermometer to the pan. Bring mixture to a boil over medium heat and cook, without stirring, until mixture reaches 240 degrees on candy thermometer (about 20-25 minutes). *Do NOT stir, as sugar will crystallize!
• Remove pan from heat and let mixture cool until candy thermometer drops to 160 degrees.
• Pour mixture into mixing bowl.
• Add vanilla extract to mixture and beat until mixture loses glossy appearance (about 5-10 minutes).
• Fold in pecans and mix thoroughly.
• Transfer mixture to parchment lined pan. Press fudge evenly into pan. Place pan on a cooling rack and score fudge into desired sized bites. Cool thoroughly (about 2 hours).
• Flip over onto a cutting board, remove and discard parchment. Flip again so score marks are visible.
• Using a sharp, heavy knife, cut fudge.
• Place fudge in waxed paper lined air-tight container. Place waxed paper in between each layer of fudge.

DELECTABLE MAPLE NUT CHOCOLATES RECIPE

Steps:

• In a small saucepan, combine milk and butter. Cook and stir over low heat until butter is melted. Place the confectioners' sugar in a large bowl; add milk mixture and beat until smooth. Stir in the walnuts, maple flavoring and vanilla. Roll into 3/4-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour.
• In a microwave, melt the chips, bittersweet chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.
• Yield: about 13 dozen.
• Editor’s Note: Shape and freeze the balls of maple candy for up to 2 months if desired. Thaw candy before dipping into melted chocolate mixture.
• Originally published as Delectable Maple Nut Chocolates in Taste of Home
• December/January 2011, p99
• Nutritional Facts
• candy equals 67 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 8 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.
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