Chocolate Mini Melts France Recipes
25 CLASSIC FRENCH DESSERT RECIPE COLLECTION
Looking for traditional French desserts? From creme brulee to truffles to cream puffs, these decadent treats will take you on a trip to France!
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a French treat in 30 minutes or less!
Nutrition Facts :
CHOCOLATE MINT CANDY
I never made candy before until I tried this recipe. Now I make it every holiday. -Kendra Pedersen, Battle Ground, Washington
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm. , Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer; chill for 10 minutes or until firm. , Warm remaining chocolate mixture if necessary; spread over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1-in. squares.
Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE MINI MELTS - FRANCE
Cakey on the outside, it is gooey and rich in the center. In French: Fondants au chocolat. The sort of chocolate you want for the squares you will place in the batter are like Lindt brand, or Hershey candy bar squares. They are a little flat. Also usable are the chocolate tablets used for candy making, and these are less flat but not as large. (You don't want a super thick and large square.)
Provided by Mme M
Categories Dessert
Time 35m
Yield 14 cakes
Number Of Ingredients 8
Steps:
- The night before, chill the squares of dark and white chocolate in the freezer.
- On cooking day, preheat the oven to 400°F.
- Melt the 10 1/2 oz chocolate either in a double boiler or in the microwave.
- Add the butter and the icing sugar, and blend this until you get a very smooth, thick consistency. Divide this mixture into 2 and have it in 2 different bowls.
- Whip the flour and 3 eggs in one bowl.
- Whip the ground almonds and 3 eggs in another bowl.Incorporate the flour-based mixture into one of the two chocolate mixtures; incorporate the almond-based mixture into the other bowl of chocolate.
- Each chocolate batter will make 7 little cakes, a total of 14. Use muffin pans, or something shallower. They should be buttered. Silicone pans will work well and should be lightly buttered.
- From each chocolate bowl, pour the batter into 7 little recipients.
- Take the chocolate squares from the freezer, and place one in the center of each of the 14 cake batters.
- Put the pans on the middle rack of the oven, and cook for 12 - 15 minutes.
- After they are out of the oven, let them cool, just enough to handle, before popping them out of their molds.
- Place them into paper cups. Serve warm.
Nutrition Facts : Calories 366.2, Fat 31.6, SaturatedFat 18.7, Cholesterol 127.5, Sodium 141.3, Carbohydrate 22.1, Fiber 3.7, Sugar 14.4, Protein 6.8
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