SEES CHOCOLATE COINS RECIPES
CHOCOLATE COINS | CHOCOLATE RECIPES | JAMIE OLIVER
Use any type of chocolate you like, as long as it’s good quality. You'll need a small cupcake or muffin tin, preferably silicone – the quantity this makes will depend on the size of your tin. Finish with your chosen flavour combos… just make sure everything is very finely chopped
Total Time 20 minutes
Yield 16-24
Number Of Ingredients 9
Steps:
- Quarter-fill a medium saucepan with water and place over a medium heat.
- Break the chocolate into a heatproof bowl and set it over the pan, making sure the bowl doesn’t touch the water. Stir constantly, until the chocolate has melted.
- Spoon the chocolate into a jug and pour a layer, about 3mm deep, into each hole of a cupcake tray.
- If using added flavours, finely chop and sprinkle them over the top.
- Pop the tin in the fridge for 4 hours for the chocolate to set.
- Remove the tray and bang the underside to let the coins fall out.
- Decorate with edible gold or silver leaves or spray with edible glitter dust or simply leave them as they are.
Nutrition Facts : Calories 112 calories, FatContent 7.7 g fat, SaturatedFatContent 4.6 g saturated fat, ProteinContent 1.7 g protein, CarbohydrateContent 8.5 g carbohydrate, SugarContent 8.1 g sugar, SodiumContent 0 g salt, FiberContent 1.1 g fibre
CARAMEL SEA SALT DARK CHOCOLATE COINS | ALLRECIPES
These chocolate coins are inspired by my love for the chocolate-salt-caramel flavor combination, and my fascination with edible money. To this day, if I'm in a store and I see those little mesh bags of chocolate coins, I immediately turn into a 5-year-old. Those foil wrapped chocolates were, for whatever reason, my absolute favorite. Come on, money and chocolate in one shiny package…beautiful.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Total Time 1 hours 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 24 coins
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper.
- Pour about 1 inch of water into the bottom of a saucepan and place over medium-low heat; bring the water to a simmer and turn off the heat. Place a stainless steel bowl over the saucepan. Put the chocolate in the bowl and soften over the hot water.
- Place the sugar in a small skillet over medium-low heat and cook until it forms a dark liquid and begins to bubble, 7 to 9 minutes. Carefully pour the cream over the caramelized sugar. Cook and stir the mixture until the caramelized sugar is dissolved into the cream; immediately remove from heat. Pour the hot cream mixture over the warmed chocolate; stir quickly with a spatula until completely incorporated.
- Drop the mixture by the teaspoon onto the prepared baking sheet. Top each portion with a sprinkle of sea salt. Cover with plastic wrap. Gently press a second baking sheet onto the chocolate coins to flatten. Chill in refrigerator until firm. Dust with the cocoa.
Nutrition Facts : Calories 48.7 calories, CarbohydrateContent 4.9 g, CholesterolContent 3.8 mg, FatContent 3.2 g, FiberContent 0.5 g, ProteinContent 0.5 g, SaturatedFatContent 1 g, SodiumContent 14.7 mg, SugarContent 3.9 g
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Category baby shower, bridal shower, Christmas, feed a crowd, Halloween, Thanksgiving, baking, dessert
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Total Time 1 hours 10 minutes
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- Place chocolate chips and butter in a microwave-safe bowl and heat on high for 1 minute in microwave; stir to mix. Heat again until completely melted, 1 to 3 minutes, stirring. Set aside to cool, about 5 minutes. Meanwhile, in a medium bowl, whisk together flour, brown sugar, cocoa powder, and salt. Set aside. In the bowl of an electric mixer fitted with paddle attachment, beat together eggs and orange zest on low speed for 1 minute. With mixer still on low, pour in melted chocolate and mix for 1 minute. Scrape down sides of bowl as needed. Gradually add flour mixture and mix for 10 seconds. Turn dough out onto a lightly floured work surface and knead until flour has been incorporated and dough comes together, about 30 seconds. Divide in half; wrap one half with plastic wrap and set aside. Transfer unwrapped dough to a parchment-lined work surface. Flatten dough slightly with your hand, and then top with a second sheet of parchment. (Dust dough with flour if sticky.) Using a rolling pin, roll out dough between sheets of parchment to about 1/8-inch thickness; set aside. Remove plastic wrap from other dough half and repeat rolling process. Transfer dough, still sandwiched between parchment, to baking sheets and refrigerate until chilled, about 30 minutes. Preheat oven to 350 degrees F. Remove both dough halves from refrigerator and peel off all parchment. Using a 2 1/2-inch-wide scalloped-edged cookie cutter, cut cookies out of dough, rerolling scraps once. Place cookies on parchment-lined baking sheets, spacing 1 inch apart. Bake cookies until slightly firm, 10 to 12 minutes, rotating baking sheets halfway through. Transfer to a wire rack to cool.
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CHOCOLATE COINS | CHOCOLATE RECIPES | JAMIE OLIVER
Use any type of chocolate you like, as long as it’s good quality. You'll need a small cupcake or muffin tin, preferably silicone – the quantity this makes will depend on the size of your tin. Finish with your chosen flavour combos… just make sure everything is very finely chopped
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 112 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 112 calories per serving
- Quarter-fill a medium saucepan with water and place over a medium heat.
- Break the chocolate into a heatproof bowl and set it over the pan, making sure the bowl doesn’t touch the water. Stir constantly, until the chocolate has melted.
- Spoon the chocolate into a jug and pour a layer, about 3mm deep, into each hole of a cupcake tray.
- If using added flavours, finely chop and sprinkle them over the top.
- Pop the tin in the fridge for 4 hours for the chocolate to set.
- Remove the tray and bang the underside to let the coins fall out.
- Decorate with edible gold or silver leaves or spray with edible glitter dust or simply leave them as they are.
See details
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From bbcgoodfood.com
Total Time 12 minutes
Calories 146 calories per serving
From bbcgoodfood.com
Total Time 12 minutes
Calories 146 calories per serving
- Decorate with two or three pieces of glacé cherry at the top. Leave to cool. Will keep for a week in an airtight container in a cool place.
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Total Time 3 hours 40 minutes
Category Recipes and Cooking
Calories 135 calories per serving
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Total Time 3 hours 40 minutes
Category Recipes and Cooking
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