Homemade Chocolate Buttons Food

CHOCOLATE-NUT BUTTONS

Steps:

• Microwave 3 ounces chopped bittersweet chocolate on 75% power until melted, about 2 minutes. Beat 1/4 cup peanut butter, 2 tablespoons softened butter and 1/2 cup confectioners' sugar until smooth. Roll into balls. Dip in the melted chocolate, place on a parchment-lined baking sheet and freeze for 3 minutes.
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HOMEMADE CHOCOLATE BUTTONS RECIPE

Steps:

• Break the chocolate into squares and put in 2 separate bowls, resting over 2 pans of simmering water. Heat until melted.
• Line 4 trays with baking parchment. Put teaspoonfuls of the melted chocolate onto prepared trays, spacing them slightly apart and spreading each one to an even 2cm round. You can mark out guides, if you like.
• Sprinkle over a few strawberry or raspberry pieces on each one, then sprinkle with a little shimmer sugar. Chill for 1 hour until firm.
• Arrange in a paper-lined gift box and finish with ribbons if gifting, or serve on a large platter to share.

FUDGY BUTTONS

Steps:

• In a small saucepan, melt the butter; remove from the heat. Add cocoa and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoonfuls onto waxed paper; flatten tops and shape into 1-in. patties. Refrigerate until serving.

CHOCOLATE BUTTON MUFFINS

Steps:

• Preheat the oven to 200c/400f/Gas mark 6.
• Place the eggs, oil, vanilla extract, sugars and milk in a large mixing bowl and beat together.
• In another bowl sift the flour, add the baking powder and salt and mix well.
• Stir the chocolate pieces into the flour. Pour the liquid into the flour and mix togehter until just blended.
• Line a muffin tray with paper cases and sill each case to just below the top with the muffin mixture. Bake the muffins for 20-25 minutes.

SIMPLE CHOCOLATE BUTTON EGG

Steps:

• Break the chocolate into pieces and gently melt in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and leave until cool, but still runny. Spoon a quarter of the chocolate into one of the egg moulds and spread thickly over the inside with a flat pastry brush or paintbrush. Be sure to cover the sides well, as this makes it easier to join the edges. Check that the chocolate is even by holding the mould up to the light. Repeat with the other mould. Leave in a cool place to set, then chill for 5 mins. TIP: Putting the egg halves in the fridge once the chocolate has set makes it easier to add another layer of warm chocolate. Don't be tempted to leave the moulds in the fridge any longer than necessary as condensation could cause the chocolate to discolour.
• Re-warm the remaining chocolate and repeat the process for each side of the mould, saving about 1 tbsp of chocolate for later. Use a knife to scrape away any excess around the rim of the mould to give a clean, straight edge. Turn out each half onto a sheet of greaseproof paper, carefully pulling away the mould until it releases itself.
• Place one half of the egg on its back (you can create a nest of scrunched greaseproof paper to stop it from rolling about). Warm the reserved chocolate and brush around the edge of the egg. Place the other half on top and press together. You can seal the join further by brushing with a little more chocolate and filling in any jagged edges or holes. Leave in a cool place to set firm.
• To decorate, use the paintbrush to dab a little chocolate on the backs of the chocolate buttons. Gently press them onto the egg. For the finishing touch, tie the ribbon around the middle to hide the join

REALLY ENORMOUS CHOCOLATE BUTTONS

Steps:

• Ask a grown-up to tear off some big sheets of baking parchment. Draw around a glass or saucer with a pencil to make big button shapes. Turn the paper over.
• Spoon a blob of chocolate into the middle of each circle and use a paint brush to spread it to the edges of the circle. Don't worry if it isn't neat.
• Decorate each button with sprinkles, sweets or blobs of other coloured chocolate.
• Leave the buttons to cool and set really hard, in the fridge if the room is hot. Once they are hard, peel them off the paper carefully and wrap up or eat.