Chocolate Dipped In Chocolate

 

How about we add a little peanut butter.

 

Several months back I took a class on making truffles. That was fun—we made a chocolate ganache, poured it into pre-formed chocolate shells, and then dipped the filled shells in chocolate. I don’t know about you, but what’s better than multiple layers and textures of chocolate slowly melting on your tongue?

 

No Truffle With Truffles

 

The truffle class was a lot of fun—so much so I went on a truffle making binge. In the process I found several good recipes.  Here are two worth checking out: One from SimplyRecipes.com and the other from TheFoodNetwork.com.

 

Tempered chocolate will dry with a shiny surface.

Tempered chocolate comes bagged. All you need to do is heat it.

Watch Your Temper

 

If you look at these recipes you’ll quickly discover the dipping step requires the use of something called tempered chocolate. This is a special type of chocolate that will harden with a nice shine to it after it cools.  Not all chocolate is tempered.  You either have to buy it that way or temper it yourself. I recommend the pre-tempered kind, unless you’re the kind of cook that likes to do everything from scratch.  The same holds true for the chocolate shells—it’s easier to buy them pre-made.

 

Give Me The Good Stuff

 

I was able to get excellent dipping chocolate (i.e. tempered chocolate) at the store where I took the class. Since then, I’ve learned you can also find tempered chocolate at places like Joanne’s.  I have to say, I was a little disappointed to find a taste difference as Joanne was so much closer to where I live.  The difference may or may not be important for you, but I think sourcing out a higher quality dipping chocolate is well worth a little extra money and effort.

 

 

Chocolate Makes It Better

 

Making truffles is fun, but I did eventually tire of them.  Now, don’t get me wrong—I did not tire of either cooking or chocolate.  In fact, I discovered that using tempered chocolate for dipping opened up a whole new realm of possibilities.  There were lots of other things I could dip, like cookies, brownies, graham crackers, and even some granola-type snack bars I found at Costco.  I’ve got to say, a layer of chocolate improves on just about anything.

 

Gwennies

 

You can use practically any good cereal.

Here’s the ingredients I used in my latch batch of Gwennies.

As I kept searching for new things to dip I eventually came up with my own “healthy” snack.   I use a good multi-grain breakfast cereal, add peanut butter, shape into balls, and dip it all in chocolate.  Oh yeah! This is what breakfast was meant to be—a taste sensation to wake up mind and body.  I named my yummy little treats after one of the sweetest most wonderful people I know:  I call them Gwennies.

 

Start With What You’ve Got On Hand

 

I wrote out my recipe below.  You can substitute any cereal if you have one you prefer.  The same is true for the peanut butter—you could try almond butter or another substitute if you have a favorite or if you need to worry about allegies.  Again, for the dipping chocolate I really recommend finding a good dark tempered chocolate. One I like that’s available online is Chocoley’s.

 

My Recipe For Gwennies

 

Yum!  Love that peanut butter.

Measure out 1 cup of peanut butter.

You’ll Need:

 

♦ 1 cup peanut butter

♦ ½ cup semi-sweet chocolate chips

♦ 2 cups granola type cereal, rice crispy cereal, or whatever else sounds good to you

♦ 1 lb tempered dark chocolate (melted)

 

Start by:

 

Stir so you don't scorch the bottom of the pan.

Heat until the chocolate chips and peanut butter melt together.

♦ Melting the peanut butter and chocolate chips in a medium sized pan on low heat.  Stir in the cereal (if you’re using a granola type, make sure to break up any cereal clumps first).

 

A small muffin tin works great to keep the size uniform.

Drop your filling in a tin or on a cookie sheet.

♦ Spray 24 mini-muffin tins with a vegetable or olive oil spray and fill the muffin tins with the mixture.  If you don’t have tins, drop tablespoon-sized portions right on to a waxed or parchment paper lined cookie sheet. Now, put your tin or sheet in freezer for at least 30 minutes (until the filling is set and won’t fall apart).

 

♦ Remove your pans or trays from the freezer and melt your dipping chocolate per the directions on the package.

 

You can use a tongs or fingers for dipping.

Clean fingers work best for dipping.

♦ Remove your frozen filling “drops” from the tray or sheet and dip them one at a time in the chocolate. This is a little messy.  You can try tongs, but I think clean fingers work best.

 

♦ Place each “dipped” item on waxed paper and allow it to rest until set.  Okay, go ahead and eat one before it sets if you want to, but expect to lick your fingers.

 

♦ If you have any left over melted chocolate, pour a little extra cereal into the chocolate bowl and drop it onto wax paper with a tablespoon.  Alternatively, dip graham crackers, cookies or anything else you want to try until you use your chocolate up.

 

Also from Javabird:

Fe Fi Fo Fum Banana Bread Delirium
Hearty Twist On Chocolate Chip

Snickerdoodles So Good They Make Me Laugh
A Woman Sconed: Furiously Good

 

One Response to Chocolate Dipped In Chocolate

  • gweny duke says:

    Yum!! I did not want to read the recipe cuz then it might seem “I” should make them myself!
    Your magic touch makes them soooo delightful…….. hm…….. almond butter?? Oh yeah baby!! I’m honored friend!

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