Nutty Chocolate Nuggets Recipes

CHOCOLATE COVERED NOUGATS

Steps:

• Combine the cornstarch and powdered sugar in a small bowl. Line an 8-inch square baking pan with parchment paper with wings coming up a few inches off the sides. Spray it with cooking spray, then dust it with half of the cornstarch mixture. Set the pan and the rest of the mixture aside.
• Combine the honey, 1 2/3 cups granulated sugar and 1 3/4 cups water in a large saucepan fitted with a candy thermometer and stir to combine. Place over medium-high heat and cook until the mixture reaches 305 degrees F.
• Meanwhile, position a stand mixer fitted with the whisk attachment near the stove. Place the egg whites and salt in the bowl of the mixer.
• Beat the egg whites until stiff peaks form. Reduce the speed to medium and beat in the remaining tablespoon granulated sugar. (Do this while keeping an eye on the honey so you don't burn it.)
• As soon as the honey reaches 305 degrees F, turn the mixer speed to medium-low and add it to the egg whites in a steady drizzle. Then turn the mixer to high and beat until pale and fluffy, 3 to 5 minutes.
• Remove the bowl from the stand mixer and spray a rubber spatula with cooking spray. Add the nuts to the mixture and fold with the sprayed spatula to combine. Scrape the mixture into the prepared pan. Press it into an even layer, then sprinkle on the remaining cornstarch mixture and let cool, a few hours. Use the parchment wings to remove the nougat to a board. Cut the nougat into 1-inch squares.
• Set up a sheet pan with a rack and set aside.
• Heat the semisweet chocolate with 1/2 tablespoon oil in a double boiler or in a heatproof bowl in the microwave in 30-second increments, stirring after each, until melted, 1 1/2 minutes total. Repeat with the ruby chips and remaining 1/2 tablespoon oil. Brushing off the excess powdered sugar from the top of each, dip half of the squares in the regular chocolate and half in the ruby chocolate, spooning some over the tops so that they are completely covered. Use a fork to remove the squares from the chocolate and place on the prepared rack. Sprinkle with sprinkles, if using. Refrigerate until the chocolate is set, about 10 minutes, or let set at room temperature for about 20 minutes. Serve at room temperature.

CHOCOLATE NUGGETS

Steps:

• Melt chocolate chips, butter, condensed milk, sugar and vanilla in a saucepan over medium heat. Stir often.
• In a separate bowl, combine chocolate mixture, flour and chopped nuts (optional).
• Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for about 10 to 12 minutes. Cookies will be soft. Enjoy!

HUNGARIAN NUT NUGGETS (COOKIES)

Steps:

• In a large bowl blend the ingredients with a wire pastry blender until the ingredients form when squeezed together.
• Form into balls (or nuggets) by tablespoons; dough will be very crumbly, I press and form them in my palms instead of my fingers.
• Place on a cookie sheet and bake at 350 degrees for about 10 minutes until they start to brown around edges.
• Watch them so they do not burn.
• Cool and roll in powdered sugar.
• Store in cool place until serving.

SUNNY'S 3-INGREDIENT NUTTY CHOCOLATE CHIPS

Steps:

• Line a baking sheet with parchment paper. Dip just half of each chip in the melted chocolate, then dunk in the chopped nuts to coat. Rest on the baking sheet until set, about 10 minutes.

NUTTY CHOCOLATE FUDGE

Steps:

• Line a 9-in. square pan with foil and coat foil with cooking spray; set aside. , In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan. Refrigerate for 2 hours or until firm., Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator.

NUTTY CHOCOLATE CRUNCH

Steps:

• Butter and line a 20cm square tin with non-stick baking parchment. In a large bowl, combine the biscuits and nuts, halving any larger nuts. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy, then pour this over the biscuit and nut mixture.
• Tip the mixture into the tin, then flatten lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs or overnight before cutting into squares.

NUTTY CHOCOLATE CAKE

Steps:

• Prepare and bake cakes according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, beat almond paste and butter until smooth. Gradually beat in cream until fluffy. Cut each cake horizontally in half; spread filling over bottom layers. Replace top layers., In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in sour cream and salt. Spread over the top of each cake. Sprinkle with almonds. Refrigerate leftovers.