REALLY ENORMOUS CHOCOLATE BUTTONS
These easy chocolate treats are an ideal project for young children and make lovely gifts for the family
Provided by Good Food team
Categories Treat
Time 1h
Yield Makes about 10 of each kind
Number Of Ingredients 4
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.
Nutrition Facts : Calories 52 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Protein 1 grams protein, Sodium 0.02 milligram of sodium
SUPER CHOCOLATEY BUTTONS
Tiny chocolate cookies with a gooey center (even when cooled!) make decadent one-bite treats.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 60 to 65 cookies
Number Of Ingredients 12
Steps:
- Position racks in the lower and upper third of the oven. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
- Put the butter, unsweetened chocolate and 4 ounces semisweet chocolate in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
- Stir the granulated and light brown sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
- Whisk together the flour, 1/2 cup cocoa and the salt in another bowl. Add them to the egg mixture and stir until just mixed. Stir in the remaining chip-size semisweet chocolate. Cover and refrigerate the dough until firm enough to scoop, about 1 hour.
- Roll the dough into scant 1 tablespoon (about 3/4 inch) balls and place 1 inch apart on the baking sheets. Refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees F.
- Put the remaining 1/2 cup cocoa powder and the confectioners' sugar in two separate bowls for rolling. Roll the dough balls in the confectioners' sugar, then in the cocoa powder and place on the baking sheets. Bake until the cookies set but are soft and fudgy on the inside, 10 to 12 minutes.
- Cool the cookies on the baking sheets for 5 minutes, and then transfer to a rack to cool completely.
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.
- Copyright (c)2011 Food Network Magazine, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved. Photograph courtesy of Antonis Achilleos.
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