BOX OF CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 2h30m
Yield 1 large cake plus 24 mini cupcakes
Number Of Ingredients 14
Steps:
- Spray a 12-by-2-inch heart-shaped cake pan with nonstick spray. Use the pan to trace a heart onto a piece of parchment. Cut out the heart and line the bottom of the pan with it.
- Prepare one of the cake mixes according to the package instructions. Pour the cake batter into the prepared cake pan and bake according to the package instructions for a 9-by-13-inch pan or until a toothpick inserted in the center comes out clean. Let cool, then remove from the pan.
- Line two 12-cup (or one 24-cup) mini cupcake tins with brown or black mini cupcake liners. Prepare the second cake mix according to the package instruction. Add about 1 tablespoon of batter to each cupcake liner. Bake until a cake tester inserted in the center comes out clean, 5 to 8 minutes. Let cool, then remove the cupcakes from the tins. Use any leftover batter to make more cupcakes.
- Melt the white chocolate in a double boiler. Set aside.
- Using a serrated knife, slice off the domed top of the heart cake to create a flat even surface. You want the final height of the cake to be about 1 inch. Save any cake scraps to make cake pops. Place a 16-inch round cake board on top of the cake and flip upside down so the parchment paper is on top. Carefully remove the parchment paper and discard. Cut some strips of parchment paper and slide them under the cake a little bit to cover the cake board; this will help keep the cake board clean when you frost the cakes. Set the cake aside.
- Carefully dip the top of 16 mini cupcakes into the Chocolate Ganache to cover each cupcake to the paper liner. Carefully dip the tops of the remaining 8 mini cupcakes into the melted white chocolate. Let set for about 5 minutes.
- For the 16 ganache-coated cupcakes: Top 3 with 3 chocolate-covered espresso beans and 3 with white chocolate shavings; drizzle 3 with melted white chocolate; dip 4 in the cocoa powder and top 3 with red heart sprinkles. For the 8 white chocolate-topped cupcakes: Top 4 with pink heart sprinkles and 4 with a pinch of chopped pistachios. Feel free to mix it up and do any combination of these decorations.
- Frost the entire cake with the red frosting. Remove the parchment paper strips and discard. Cut the icing sheet into 1 1/2-inch-wide strips to go around the heart cake; the strips should come up about 1/2 inch above the surface of the cake. You will need 4 strips to make it around the entire heart cake; the fourth strip will need to be shorter, so cut it to fit cleanly between the end of the first and third strips. Carefully press the icing strips around the cake to form the rim of the box. Arrange the cupcake "candies" inside the box on top of the cake.
- In a small pot, bring the cream to a simmer.
- Put the chocolate chips in a small bowl. Pour over the hot cream and let stand for 2 minutes. Wish until blended and smooth. Whisk in the corn syrup. Let stand before using until the consistency is similar to pancake batter.
CHOCOLATE TREASURE BOXES
This tasteful container is constructed with candy bars. Consider personalizing the box lid with a conversation heart or a special message written with white chocolate or frosting. -Elaine Nichols, Mesa, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 boxes (2 servings each).
Number Of Ingredients 7
Steps:
- Melt dipping chocolate according to package directions; dip strawberries into chocolate and allow excess to drip off. Place on a waxed paper-lined baking sheet; set aside., Cut candy bars in half widthwise. Drizzle with white chocolate; refrigerate until set. Dip the short sides of two candy bar halves into melted chocolate; place at right angles to each other on a waxed paper-lined baking sheet, forming two walls of a box. Dip the short sides of two more candy bar halves; attach at right angles to form a four-walled box. Repeat, forming a second box. Refrigerate boxes and strawberries until set, about 10 minutes., Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in whipped topping., Place boxes on serving plates. Cut a small hole in the corner of a pastry or plastic bag; insert star pastry tip. Fill bag with pudding mixture; pipe into boxes., Reheat dipping chocolate if necessary. Dip the long sides of remaining candy bar halves into melted chocolate; adhere to a top edge of each box, forming a lid. Garnish with strawberries. Refrigerate for 10 minutes or until set.
Nutrition Facts : Calories 619 calories, Fat 34g fat (20g saturated fat), Cholesterol 19mg cholesterol, Sodium 243mg sodium, Carbohydrate 72g carbohydrate (61g sugars, Fiber 2g fiber), Protein 8g protein.
BOX-OF-CHOCOLATES CUPCAKES
Who wants a regular box of chocolates when you can have these decadent chocolate cupcakes? The different fillings prove that you never know what you're going to get! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, coffee, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fill prepared cups two-thirds full., Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., Meanwhile, in top of a double boiler or a metal bowl over simmering water, melt chocolate with sugar and 3 tablespoons coffee, stirring until sugar is dissolved (mixture will be thick). Whisk in egg yolks; cook and stir 4-5 minutes or until mixture reaches 160°., Divide mixture among three small bowls. Stir orange juice concentrate into one bowl. Stir Nutella and cream into another; stir remaining coffee into the third bowl. Fold 1/2 cup whipped topping into each. Chill 10 minutes., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a very small pastry tip. Transfer one filling to bag. With a metal or wooden skewer, poke a hole through bottom of paper liner. Insert tip through hole; pipe filling into eight cupcakes. Repeat with remaining fillings and cupcakes., For ganache, place chocolates in separate small bowls. In a small saucepan, bring cream just to a boil. Pour 1/2 cup cream over bittersweet chocolate; pour remaining cream over white chocolate. Stir mixtures with a whisk until smooth., Stir 2 teaspoons corn syrup into bittersweet ganache and 1/2 teaspoon corn syrup into white ganache. Cool bittersweet ganache 10 minutes or until slightly thickened, stirring occasionally. Tint white ganache as desired; refrigerate, covered, until thickened., Dip tops of cupcakes in bittersweet ganache. Pipe designs using white or tinted ganache. Refrigerate until set. Store in airtight containers in the refrigerator.
Nutrition Facts : Calories 285 calories, Fat 18g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 182mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
BOX OF CHOCOLATE REFILL
Save your boxes from Valentine's day and refill it with homemade chocolates. You can roll them in sprinkles, nuts or drizzle colored chocolate across them for decorations. You can vary the flavors by varying what type of frosting and chocolate you use. It is a good way to use up the last little bit of frosting in your can and they can be frozen.
Provided by Nyteglori
Categories Candy
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Mix room temperature frosting and melted chocolate.
- Refrigerate until stiff. For store bought frostings this may be as little as half an hour for home-made ones it could take as long as 3 hours or more.
- Scoop "truffle" mix out with a small melon baller or a teaspoon. Roll into a ball or shape as you wish.
- Roll balls in sprinkles, nuts or other toppings or dip in dipping chocolate.
- Place truffle in small paper candy cups and insert it into an empty chocolate candy box.
Nutrition Facts : Calories 50.8, Fat 3.3, SaturatedFat 1.6, Sodium 14.3, Carbohydrate 6.1, Fiber 0.7, Sugar 4.6, Protein 0.5
More about "box of chocolate refill recipes"
HOMEMADE BOX OF CHOCOLATES: 21 EASY DELICIOUS RECIPES
From creativehealthyfamily.com
- Easy DIY Chocolate Recipe Made with Just Three Simple Ingredients. These DIY chocolates are the perfect homemade box of chocolates “starter” recipe because it’s so simple yet versatile.
- 4-Ingredient Dark Chocolate Raspberry Hearts. This one builds off the last one nicely because the first three ingredients are the same. The raspberries are the only addition.
- 15-Minute Healthy Nutella Little Chocolate Cake Bites. While they’re not traditional chocolates, I still think these little cake bites make a nice addition to your homemade gift box.
- Life-Changing 2 Ingredient Healthy Nutella Brownies. This is another one that doesn’t look like it belongs in a homemade box of chocolates at first. But with a few minor tweaks, it’s totally perfect.
- Chocolate-Covered Pretzels. There are so many ways to make chocolate-covered pretzels, but the easiest is to just take those chocolates from my first recipe up there and melt them down.
- Dark Chocolate Coconut Bites. These tasty little balls of dark chocolate and coconutty goodness taste just like Mounds candy, but without all of the added fillers and junk.
- Homemade Chocolate Marshmallow Bites. I’ll be honest, these are a smidge trickier than the other chocolate recipes here, but they’re SO worth it. If you want to make them healthier, start with my recipe for DIY Marshmallows That Are Actually Good For You.
- Dark Chocolate Peppermint Kahlua Truffles. As the name implies, these truffles do include alcohol on the ingredient list. If that bothers you, you could always use non-alcoholic Kahlua alternatives (like these).
- Healthy Hazelnut Chocolate Truffle Balls. Another easy and healthy chocolate truffle recipe, this one requires just four ingredients (hazelnuts, cocoa powder, coconut oil, and real maple syrup) and no heat whatsoever.
- Chocolate Cashew Clusters. My friend goes nuts (pun intended) for chocolate-covered cashew clusters. She’s always so sad that most store-bought boxes of chocolates only include one among the mix.
25 RECIPES THAT START WITH A BOX OF CHOCOLATE CAKE MIX
From tasteofhome.com
Author Lisa Kaminski
REAL COOKING CHOCOLATE PEN REFILL DOUBLE PACK, CHOCOLATE REFILLS …
From amazon.ca
Reviews 1
SURPRISE-FILLED CHOCOLATE BROWNIES RECIPE | CHATELAINE
From chatelaine.com
HOMEMADE BOX OF CHOCOLATES & A RECIPE! | DIY PASSION
From pinterest.ca
AMAZON.CA: BOX OF CHOCOLATES
From amazon.ca
CHRISTMAS CHOCOLATE | CHRISTMAS CHOCOLATE GIFTS | LINDT
From lindt.ca
BOX OF CHOCOLATES | EDIBLE ARRANGEMENTS
From ediblearrangements.ca
CANDY CRAFTING WITH THE CHOCOLATE PEN: ASSEMBLE YOUR REFILLS
From youtube.com
CHOCOLATE BOX CAKES - GREAT BRITISH CHEFS
From greatbritishchefs.com
BOX OF CHOCOLATE REFILL RECIPE - WEBETUTORIAL
From webetutorial.com
BOXES OF CHOCOLATE | GIFT BOX DELIVERY | GODIVA
From godiva.com
HOMEMADE ASSORTED BOX OF CHOCOLATES | REDPATH SUGAR
From redpathsugar.com
14 RECIPES THAT START WITH A BAG OF CHOCOLATE CHUNKS
From tasteofhome.com
BLUE HOT CHOCOLATE BOMB REFILL ESSENTIALS – HEAT SENSITIVE
From gourmetduvillage.com
UNPCKD | CHOCOLATE REFILLS NO PACKAGING OR WASTE | UNPCKD
From unpckd.com
CIABATTA SANDWICH | THE RECIPE CRITIC
From therecipecritic.com
#time-to-make #course #preparation #occasion #5-ingredients-or-less #desserts #easy #holiday-event #candy #dietary #gifts #low-sodium #valentines-day #low-in-something #4-hours-or-less
You'll also love