Easy Chocolate Dippers - Chocolate Covered Coffee Beans, Raisins, or Nuts
I love these simple dippers almost as much as I love truffles. Never underestimate the power of 'easy'!
1 cup coffee beans (I like using espresso beans), raisins and/or nuts
1 1/2 cup chocolate chunks, bits or pieces
3 tbsp cocoa powder (optional)
Melt chocolate in a bowl or pan over another pan with boiling water in it.
Place 1/3 of the coffee beans, fruit or nuts in the melted chocolate. Stir around until coated. Remove your coated items from the chocolate with a fork and place on wax paper. Do not allow them to touch each other. Continue coating your items until all are finished.
If desired, roll your chocolate covered confections in cocoa powder or powdered sugar before they harden completely.
Let your chocolate covered items harden overnight. If you are in a hurry, put them in the freezer for half an hour. I highly recommend hardening at room temperature.
Easy Creamy Chocolate Caramel Candy
For us real chocolate lovers, dip the completely hardened caramels in melted chocolate and set on buttered cookie sheets or platters to harden again. Variations: sprinkle on crushed peppermint candies or ground pecans or other nuts.
1cup of sugar
1 cup of molasses
1 cup of thick cream
1 generous Tablespoon of butter
4 ounces premium dark chocolate
extra chocolate for dipping (optional)
Mix together in a cast iron frying pan sugar, molasses, cream, butter, and dark chocolate. Place on the stove and stir until the mixture boils.
Cook at a continuous boil, stirring frequently, until a few drops of it will harden if dropped into ice-water; then pour into well-buttered pans, having the mixture about three-fourths of an inch deep. When nearly cold, mark into squares.
It will take less than half an hour to cook if cooked in an iron frying pan, at least twice as long if cooked in any other kind of pan. The caramels must be placed in the refrigerator or freezer to harden.