home made chocolates

                                        Coconut balls

1/2 cup castor sugar

1/4 cup milk

1 egg white - beaten

100 gms dark or milk cooking chocolate

2 cups dessicated coconut

2 Tbsp icing sugar - sifted

1/2 tsp vanilla essence

Add milk and castor sugar in a pan. Heat till sugar dissolves. Remove to a bowl and allow to cool.

In a double boiler ( a small saucepan with boiling water in it, ...place a heatproof bowl ontop of pan and add chocolate in pan. Do not all water to get into the chocolate or it will be ruined.

Once chocolate is melted remove from heat and set aside.

Once milk/sugar mix has cooled, add coconut, egg white, icing sugar and vanilla. Mix well and put in fridge to get cold. Once cool, roll into balls and dip into chocolate using 2 forks.

Place on a tray lined with greaseproof paper, sprinkle with coconut and put in fridge till set.

Enjoy!
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                         crunchies

Ingredients:

Plain Cornflakes (Crushed) 1 cup

Almond/walnuts (toasted and chopped) 3 tbsp

Chocolate (melted) 125gm... See More

Glace Cherries to decorate

Method:

Mix 3 tbsp nuts and 1 cup cornflakes well. Stir in the 125gm chocolate. Put teaspoonful of crunchies in pastry cases. Decorate with a cherry. Refrigerate.

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 Chocolate fudge

500 gms cooking chocolate - cut in pieces

75gms unsalted butter

14oz condensed milk tin

(almonds and walnuts - whole to top fudge is optional)... See More

1/2 tsp vanilla essence.

Place pan in medium heat, add chocolate, butter and condensed milk. Stir constantly but do not let it boil or fudge will be brittle.

Once all ingredients are melted, transfer to a glass bowl and add vanilla essence and beat with hand mixer until thick and glossy.

Put in 8 x 8 inch greased pan.

Put in fridge for at least 12 hours before cutting pieces, adding nuts (if required) and serve.

*you can add nuts or sultanas into the fudge mix before turning out into pan to set.

Enjoy

9 hours ago · ReportHana Brown Maham, with the coconut balls recipe I have made my own variation - make coconut as described in recipe above and put in fridge for 15 mins. Melt 200gms cooking chocolate then let it cool for 5 minutes, then add chocolate to coconut mix, mix well and put mix in fridge for an hour.

Then roll mix in small balls and sprinkle coconut on top. Another variation which are delicious and great if you are in a hurry. Keep Chocolates in a container in fridge until required.

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            Nut Cookie Fudge

Ingredients

Softened butter 1 ½ tsp

Chocolate chips 2 cups or 12 ounces

Condensed milk 1 cans (14 ounces)

...Crushed cream filled chocolate sandwich cookies 1 ½ cup

Chopped walnuts 1 cup

Method

Line an 8 inch square pan with foil, greased the foil with butter, keep aside. In a heavy sauce pan melt chocolate chips and milk over low heat, stirring constantly until smooth. Remove from heat, add in cookie crumbs and walnuts, spread evenly into prepared pan, refrigerate for at least 2 hours or until firm. Using foil lift fudge out of pan, discard foil, cut fudge into 1 inch square, store in an air tight container in refrigerator

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 Cornflakes Chocolate

Ingredients

Corn flakes 1 cup

Melted chocolate 125 gm

Crushed walnuts 3 tbsp

Method

Melt 125 gm chocolate, mix 1 cup corn flakes and 3 tbsp walnuts in melted chocolate, pour with spoon on butter paper, when set put in cases.
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Dates Chocolates

Ingredients

Dates 250 gm

Toasted almonds flaked ½ cup

Melted chocolate 250gm

Method

Remove seeds from 250 gm dates, mash in chopper, shape into small balls, keep in fridge for 30 minutes, dip in melted chocolate, coat with flaked almonds.
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                                    Nutty Chocolate Clusters

            Ingredients

            Caster sugar ½ cup

            Chopped mix nuts ¼ cup

            Melted chocolate 125 gm

            ...Water ¼ cup

            Method

            Cook ½ cup sugar and ¼ cup water in a sauce pan, stirring constantly over low heat without boiling until sugar dissolved. Now boil without stirring until golden brown, add ¼ cup chopped mix nuts, pour onto a greased tray as thin as possible, when set crushed finely, add melted chocolate to it, drop rounded tea spoon full of mixture onto lightly greased tray or chocolate mold. Refrigerate until set.
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