Countertop Inspirations eveRyday chocolaTe 120 TasTy Recipes © 2010 by Barbour Publishing, Inc. ISBN 978-1-60260-964-8 All rights reserved. No part of this publication may be reproduced or transmitted for commercial purposes, except for brief quotations in printed reviews, without written permission of the publisher. All scripture quotations are taken from the King James Version of the Bible. Published by Barbour Publishing, Inc., P.O. Box 719, Uhrichsville, Ohio 44683, www.barbourbooks.com Our mission is to publish and distribute inspirational products offering exceptional value and biblical encouragement to the masses. Printed in China. * INSPIRATION at your fi ngertips! if you’re a lover of chocolate, this book is for you. within these pages, you’ll fi nd dozens of indulgent recipes that are easy to prepare and are a delight to share with family and friends. finding a recipe is as easy as fl ipping through the book. a long the edge of each page, you’ll see a color that corresponds to one of fi ve categories: Candies & Other Treats . . . . (p. 5) Bars & Cookies . . . . . . . . .(p. 33) Pies & Cakes. . . . . . . . . . .(p. 61) Breads & Breakfast Treats . . .(p. 89) Decadent Drinks. . . . . . . . (p. 117) so set this little book on your countertop, fl ip page after page for new culinary inspiration and kitchen tips and tricks, and you might just fi nd a little encouragement in the process. enjoy! © 2010 by Barbour Publishing All rights reserved. No part of this publication may be reproduced or transmitted for commercial purposes, except for brief quotations in printed reviews, without written permission of the publisher. All scripture quotations are taken from the King James Version of the Bible. Cover image © Published by Barbour Publishing, Inc., P.O. Box 719, Uhrichsville, Ohio 44683, www.barbourbooks.com Our mission is to publish and distribute inspirational products offering exceptional value and biblical encouragement to the masses. Printed in China. rr ee hh tt oo && ss ee ii dd &&&&& nn CCCaaannndddiiieeesss OOOttthhheeerrr TTTrrreeeaaatttsss aa Delight thyself also in the LORD; and he shall give thee the desires of thine heart. PSALM 37:4 CC Layered ChoCoLate Mints ¾ cup semisweet chocolate chips ¾ cup white chocolate chips 1 teaspoon peppermint extract ¾ cup milk chocolate chips In microwave-safe bowl, melt semisweet chocolate s t a chips on high for 30-second intervals until melted. e r Pour into 8x8-inch pan lined with foil. Spread t r evenly. A llow to cool completely. Let stand e h until firm. In microwave-safe bowl, melt white t o chocolate chips on high for 30-second intervals & s or until melted. Stir in peppermint extract. Mix e di thoroughly. Pour white chocolate mixture over n semisweet chocolate. Spread evenly. A llow to cool a C completely. Let stand until firm. In microwave- safe bowl, melt milk chocolate chips on high for 30-seconds intervals or until melted. Pour over white chocolate. Spread evenly. Refrigerate for at least 2 hours. Remove from pan. Cut into 2-inch squares. • 6 • ChoCoLate truffLes ½ cup unsalted butter, softened 2½ cups powdered sugar, plus extra for topping ½ cup cocoa ¼ cup heavy cream 1½ teaspoons vanilla C Center: Pecans, walnuts, almonds, or after-dinner a n d mints ie Coating: Flaked coconut, crushed nuts, or s & powdered sugar o t h e In large bowl, cream butter. In separate bowl, r t combine powdered sugar and cocoa; add to butter r e alternately with cream and vanilla. Blend well. Chill a t s until firm. Shape small amount of mixture around desired center; roll into 1-inch balls. Drop into desired coating and turn until well covered. Chill until firm. • 7 • easy BLender Mousse 7 ounces dark chocolate ¼ cup boiling water ½ cup heavy cream ½ teaspoon vanilla 1 egg s t a Break up chocolate into blender. A dd boiling e r water. Blend for 30 seconds. A dd remaining t r ingredients. Blend 15 seconds. Scrape down sides. e h Blend until smooth. Pour into dessert dishes or t o glasses and refrigerate 3 to 4 hours until set. & s e di n a C • 8 • turtLes 3 cups melting chocolate 1 cup coarsely chopped walnuts ½ cup chopped pecans ½ cup chopped almonds ½ teaspoon vanilla C Line cookie sheet with waxed paper. In medium a n saucepan over low heat, melt chocolate until d ie smooth. Stir in walnuts, pecans, almonds, and s & vanilla. Remove from heat. Drop by teaspoons o t onto prepared sheet. Chill. h e r t r e a t s • 9 • ChoCoLate CaraMeLs 2½ tablespoons butter 2 cups molasses 1 cup brown sugar ½ cup whole milk 1 square semisweet baking chocolate, chopped 1 teaspoon vanilla s t a e r In saucepan, combine butter, molasses, brown t r sugar, and milk. Cook over low heat until butter e h is melted and mixture is blended well. A dd t o chocolate. Stirring constantly, heat until & s chocolate is completely melted. Boil until candy e di thermometer reads 248 degrees. Remove from n heat. A dd vanilla. Blend completely. Pour into a C buttered 8x8-inch pan. Cut into squares. • 10 •