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Assorted Chocolate Candies

Source of Recipe


Internet






List of Ingredients



• 24 ounces (two 12-ounce bags) semisweet, milk, or white chocolate
  
• 50 small 2-layer candy cups
  
• Raspberry preserves, marshmallow creme, toasted hazelnuts, peanut butter
  
• Liqueur-Nut mixture (recipe follows)
  
• Caramel-Praline Mixture (recipe follows)
  






Instructions



1. Chop chocolate into small pieces if not using morsels. Heat half of the chocolate in top of double boiler until it melts and reaches a temperature of 110° to 120° F. Remove saucepan with chocolate from heat and stir in remaining chocolate. Stir chocolate frequently until it reaches a temperature of 86° to 91° for semisweet chocolate; 84° to 88° for milk and white chocolate. Using a small pastry brush, paint insides of candy cups with melted chocolate. Place cups in freezer 10 minutes.
   
   
2. Remove cups from freezer. Using a spoon, fill cups three-quarters full with raspberry preserves, marshmallow creme topped with a toasted hazelnut, peanut butter, liqueur-nut mixture, or caramel-praline mixture.
   
   
3. Heat chocolate until it again reaches 88° to 90°. Using a spoon, drop chocolate on top of filling. Using the back of the spoon, smooth out chocolate and seal to the edge of the shell. Return candies to freezer for 10 minutes. Remove from freezer and store in an airtight container.
   
   Makes 50 candies.
   
   
   • LIQUEUR-NUT MIXTURE
   Combine 1/2 cup finely chopped nuts with 1/4 cup Bailey's Irish Creme, amaretto or other liqueur. Place in freezer until ready to use. When filling candy shells, float nuts on top of liqueur.
   
   • CARAMEL-PRALINE MIXTURE
   Melt 20 caramels and 1/4 cup heavy cream in the top of a double boiler. Stir in 1/2 cup chopped nuts. Cool before using.