CREAM FILLING FOR CHOCOLATES RECIPES
GANACHE, SOFT FILLING FOR CHOCOLATES ETC... RECIPE - FOOD.COM
For a "team-building" day I went with colleagues to a Delft Chocolate shop where they hand make everything and they gave us lessons! Afterward I tried a cookbook Ganache recipe and it didn't work so I went back to this shop and they gave me the quantities that we'd used in our lesson and it works very well indeed ! NOTE: I have been making these recently using my silicone ice cube moulds, and they work FANTASTICALLY! (the smaller forms work best)...they are soft and flexible enough to make these really easily and it saves the fiddly business of having to peel away the mini muffin papers off the cocolates later too. I find that we like more liqueur in ours as the flavour as I was given it was not pronounced enough for us. I sometimes use white chocolate for my filling and add a few drops of red or yellow food colour to make a creamy pink or yellow filling, with or without strawberry, lemon or banana flavouring inside a dark chocolate outside case. Please see my step-by-step photos for further reference on assembling these. 200g = 7 1/8 oz, 120g = 4 1/4 oz, 60g = 2.1 oz, 140g = 5 oz, 25g = 7/8 oz. Yield depends on the size and shape of your silicone ice-cube forms.
Total Time 55 minutes
Prep Time 40 minutes
Cook Time 15 minutes
Yield 20-25 chocolates
Number Of Ingredients 7
Steps:
- To make chocolate cases: melt 200g ( 7 oz) chocolate over a pan of warm water, do not overheat, when three quarters of it is melted, remove from heat and stir vigorously, this should distribute the heat and melt the remaining chocolate without it getting too hot and going "grainy".
- Take a small teaspoon of melted chocolate and " paint" the inside of your mini muffin paper or the insides of your silicone ice block forms. If coverage is a bit skimpy don't panic. these set in the fridge in minutes and a second coat is easier and works better than trying to get one very thick coat. Put them in the fridge to harden. Reserve enough of your chocolate to cover the bottom of your forms once they have been filled with the ganache filling.
- Put butter and cream in a saucepan and bring to boil, stirring all the time.
- Remove from heat and add chocolate and liqueur.
- Stir well until smooth (heat of mixture will melt chocolate) leave to cool a little, then let cool.
- Use as soft filling for chocolates and tartes.
- This does thicken up over time, and good chocolate is never refrigerated, just kept in a cool dry place. If these are refrigerated the filling gets very firm over time.
- By now your ganache filling mixture should be cool enough to put into the chocolate cases, using a piping bag or a teaspoon, fill them with the ganache, (but not quite to the very top of the chocolate case) Then put them back into the fridge for a while, and once set a little solid, put a "top" of melted chocolate on them to seal them closed and refrigerate until the top too is solid. I like to keep these in the fridge for a least a few hours or somewhere nice and cool overnight before I try and get them out of the forms.
- If using mini muffin papers, peel away the papers from the chocolates (this can be fiddly, don't press too hard as you peel them or your chocolate will break), If using the silicone ice cube forms, GENTLY easy the chocolates out of the forms, they will just pop out -- plate up and amaze your guests with these divine triumphs !
Nutrition Facts : Calories 136.8, FatContent 12, SaturatedFatContent 7.4, CholesterolContent 14.3, SodiumContent 22.9, CarbohydrateContent 8.8, FiberContent 2, SugarContent 5.1, ProteinContent 1.8
VANILLA CREAM FILLING FOR CANDIES | JUST A PINCH RECIPES
I have not made this yet, I found it while looking for a recipe to make vanilla cream peanut clusters. Sounds like it will work.
Provided by Aleta Hepp @aleta1178
Categories Candies
Prep Time 10 minutes
Yield 10
Number Of Ingredients 4
Steps:
- Mix all ingredients together in mixing bowl, adding more powdered sugar if needed to form a soft dough.
- Form into balls. Can be covered in chocolate, or an other candy coating flavor.
More about "cream filling for chocolates recipes"
BUTTERCREAMS RECIPE | LAND O’LAKES
Easy homemade candy recipe! These buttercream candies are simple to make with powdered sugar, butter and cream cheese.
From landolakes.com
Reviews 4.1
Total Time 1 hours 1 minutes
Category Candy, Butter, Sweet, Cooking, Making It Photo-Ready, Dairy, Dessert
Calories 80 calories per serving
From landolakes.com
Reviews 4.1
Total Time 1 hours 1 minutes
Category Candy, Butter, Sweet, Cooking, Making It Photo-Ready, Dairy, Dessert
Calories 80 calories per serving
- Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, 3-4 minutes or until smooth. Dip buttercreams into chocolate mixture using fork to turn and remove; let excess chocolate drip off. Place onto waxed paper-lined baking sheet. Garnish with chocolate shavings, chocolate sprinkles and decorator sprinkles, as desired. Refrigerate at least 30 minutes to set. Store refrigerated.
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GANACHE, SOFT FILLING FOR CHOCOLATES ETC... RECIPE - FOOD.COM
For a "team-building" day I went with colleagues to a Delft Chocolate shop where they hand make everything and they gave us lessons! Afterward I tried a cookbook Ganache recipe and it didn't work so I went back to this shop and they gave me the quantities that we'd used in our lesson and it works very well indeed !
NOTE: I have been making these recently using my silicone ice cube moulds, and they work FANTASTICALLY! (the smaller forms work best)...they are soft and flexible enough to make these really easily and it saves the fiddly business of having to peel away the mini muffin papers off the cocolates later too. I find that we like more liqueur in ours as the flavour as I was given it was not pronounced enough for us. I sometimes use white chocolate for my filling and add a few drops of red or yellow food colour to make a creamy pink or yellow filling, with or without strawberry, lemon or banana flavouring inside a dark chocolate outside case. Please see my step-by-step photos for further reference on assembling these.
200g = 7 1/8 oz, 120g = 4 1/4 oz, 60g = 2.1 oz, 140g = 5 oz, 25g = 7/8 oz. Yield depends on the size and shape of your silicone ice-cube forms.
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 136.8 per serving
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 136.8 per serving
- If using mini muffin papers, peel away the papers from the chocolates (this can be fiddly, don't press too hard as you peel them or your chocolate will break), If using the silicone ice cube forms, GENTLY easy the chocolates out of the forms, they will just pop out -- plate up and amaze your guests with these divine triumphs !
See details
BUTTERCREAMS RECIPE | LAND O’LAKES
Easy homemade candy recipe! These buttercream candies are simple to make with powdered sugar, butter and cream cheese.
From landolakes.com
Reviews 4.1
Total Time 1 hours 1 minutes
Category Candy, Butter, Sweet, Cooking, Making It Photo-Ready, Dairy, Dessert
Calories 80 calories per serving
From landolakes.com
Reviews 4.1
Total Time 1 hours 1 minutes
Category Candy, Butter, Sweet, Cooking, Making It Photo-Ready, Dairy, Dessert
Calories 80 calories per serving
- Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, 3-4 minutes or until smooth. Dip buttercreams into chocolate mixture using fork to turn and remove; let excess chocolate drip off. Place onto waxed paper-lined baking sheet. Garnish with chocolate shavings, chocolate sprinkles and decorator sprinkles, as desired. Refrigerate at least 30 minutes to set. Store refrigerated.
See details
CHOCOLATE WHIPPED CREAM FILLING RECIPE - FOOD.COM
Make and share this Chocolate Whipped Cream Filling recipe from Food.com.
From food.com
Total Time 1 hours 15 minutes
Calories 92.7 per serving
From food.com
Total Time 1 hours 15 minutes
Calories 92.7 per serving
- If not using immediately, store in disposable piping bags, seal well and refrigerate for up to a maxiumum of 3 days.
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CREAM-FILLED CHOCOLATE CAKE RECIPE: HOW TO MAKE IT
I use a convenient boxed cake mix to shave minutes off the prep time of this dessert. It gets a homemade tough from a yummy vanilla layer and from-scratch frosting.—Linda Hartsell, Apple Creek, Ohio
From tasteofhome.com
Reviews 4.8
Total Time 55 minutes
Category Desserts
Calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 55 minutes
Category Desserts
Calories per serving
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HOW TO MAKE A CREAM FILLING FOR CHOCOLATES | LEAFTV
Handmade, cream-filled chocolates make wonderful gifts and are perfect for bake sales and bazaars. Start with this basic recipe, and then get creative with different flavorings for the fillings and various coatings to create one-of-a-kind chocolates.
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10 BEST CHOCOLATE CANDY FILLING RECIPES | YUMMLY
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CREAM FILLED CHOCOLATE CANDY RECIPES - ALL INFORMATION ...
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CREAM FILLING RECIPES | ALLRECIPES
57. Makes excellent banana, coconut, or chocolate cream pie. This was given to me by a friend many years ago. For banana slice a layer of bananas in pie pan then fill half full with filling add more bananas then rest of filling. For chocolate, add 2 squares semi-sweet chocolate to hot milk and an additional 1/2 cup sugar.
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EASY HOMEMADE FILLED CHOCOLATES RECIPE - AN ITALIAN IN MY ...
Sep 21, 2018 · Easy Homemade Filled Chocolates, the perfect after dinner deliciously creamy filled chocolates. Choose your filling, from white, milk or dark chocolate, or why not a little caramel. These Homemade Chocolates are better than Bought. Easy Homemade Filled Chocolates always remind me of Christmas. I can remember we would all stare at the box showing us exactlyContinue Reading
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HOW TO MAKE A CREAM FILLING FOR CHOCOLATES | CHOCOLATE ...
Dec 23, 2012 - Handmade, cream-filled chocolates make wonderful gifts and are perfect for bake sales and bazaars. Start with this basic recipe, and then get creative with different flavorings for the fillings and various coatings to create one-of-a-kind chocolates.
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HOMEMADE CHOCOLATE MINT FILLED CHOCOLATES RECIPE - AN ...
Nov 23, 2016 · Let sit approximately 20 minutes until cooled and thickened, then add the peppermint extract, stir to combine. Remove mold from the fridge, spoon the mint/chocolate filling into the molds 3/4 full, tap mold down a few times on counter top to remove air bubbles, top with remaining melted milk chocolate, and again tap mold lightly on counter top ...
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STRAWBERRY CREAM FILLING FOR CHOCOLATES - DIZZY BUSY AND ...
Nov 03, 2020 · Mix the cream cheese in a bowl with a hand mixer until smooth, and then add the strawberry extract and thoroughly combine.; In the microwave, melt the white chocolate chips on 50% power for 1 minute, then stir. Add time in 15-30 second intervals until the chocolate is melted, then add into the cream cheese mixture. Stir the white chocolate and cream cheese mixture until well combined.
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