Chocolate Covered Maple Brandy Jellies With Nuts Recipes

MAPLE NUT TART WITH A CHOCOLATE WHISKEY MOUSSE

Steps:

• Preheat the oven to 350 degrees F. Spray the tart shells with cooking spray and set aside.
• For the crust: Place the hazelnuts, granulated sugar and graham crackers in a food processor and pulse until it looks like cornmeal. Add the butter, a little at a time, pulsing until the mixture comes together. Divide among the tart shells and press up the sides, making sure the crust is tightly packed.
• For the filling: In a large bowl, mix together the brown sugar, vanilla bean paste, salt and eggs. Add the bacon grease and maple syrup; mix to combine. Stir in the hazelnuts and pecans.
• Sprinkle the hazelnuts and pecans onto the bottoms of the crusts. Pour the syrup mixture over the nuts. Sprinkle the tops with bacon. Bake until set, about 25 minutes. Let cool.
• For the mousse: In the bowl of a stand mixer fitted with the whip attachment, whip the cream cheese for 30 seconds to aerate it. Add the cream, confectioners' sugar, cocoa powder, bourbon, vanilla bean paste and salt and whip until light and fluffy. Taste and add more cocoa powder if desired.
• Pop the cooled tarts out of the pan and place on individual plates. Spoon the mousse into small dishes, garnish with chocolate curls and mint leaves, and serve on the side.

DELECTABLE MAPLE NUT CHOCOLATES

Steps:

• In a small saucepan, combine milk and butter. Cook and stir over low heat until butter is melted. Place the confectioners' sugar in a large bowl; add milk mixture and beat until smooth. Stir in the walnuts, maple flavoring and vanilla. Roll into 3/4-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., In a microwave, melt the chips, bittersweet chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

CHOCOLATE-COVERED CARAMEL NUT TURTLES

Steps:

• Combine the sugars, syrup, butter and 1 cup of the evaporated milk, and bring to a boil. Add the other cup of evaporated milk slowly, stirring constantly, and cook until it reaches 255 degrees on a candy thermometer. Add the vanilla and pecans and mix well. Pour into a 9 by 11-inch greased pan and refrigerate. Bring to room temperature, cut into squares then dip in chocolate. If you'd like to make a turtle, spoon dollops of the caramel pecan mixture onto a greased sheet pan, with 5 pecans in each mound (4 legs and head). Refrigerate to set, then dip in chocolate.;

MAPLE-CHOCOLATE PUDDING

Steps:

• In a medium saucepot set over medium heat, add the cream and bring to a gentle boil. In a medium bowl combine the egg yolks, sugar and maple flavoring. Place the dark chocolate, milk chocolate and crispy chocolate pearls in a separate bowl. Add half of the hot cream to the egg mixture and whisk. Pour the cream and egg mixture back into the pot over medium-low heat. Whisking continuously, cook until the mixture starts to thicken, 2 to 3 minutes. Pour the hot mixture over the chocolate and mix until smooth. Cool in the refrigerator until completely cold, 2 to 4 hours.

CHOCOLATE COVERED JELLIES

Steps:

• In the top of a double boiler mix semi sweet chocolate pieces, semi sweet morsels and butter and parafin.
• Place top over boiling water.
• Stir chocolate mixture until melted.
• Remove pan from heat, but keep over the hot water.
• Using a wooden toothpick, dip the Fruit Gems into the chocolate.
• Place candy on waxed paper lined cookie
• Let stand until chocolate is set.