Sunday, March 23, 2014

Bordeaux Chocolates, my favorite, Homemade!

Every year at Easter my mom would add a See's Candy Bordeaux Chocolate egg in our easter basket. So, every year around this time, I feel in the mood for some delicious Bordeaux Chocolates. This recipe is super easy, and they taste delicious!!!!!!

1 cup Brown Sugar
1/2 Cup Butter (1 Stick)
1/4 Cup Whipping Cream
1/2 Tsp. Instant Coffee
1 Pinch of Salt 
2 Cups sifted Powdered Sugar
12 Ounces of Chocolate (try to use a better quality chocolate, instead of the melting chips)

1. Melt Butter and Brown Sugar in a pot over medium heat, bring to a boil.
2. Let it boil for a couple minutes.
3. Stir in the cream, coffee, salt, and bring to a boil again, let it boil for 30 seconds, and stir constantly!
4. Remove from the heat and let it cool. You will get a thick caramel like substance, like the image above.

Once you have let it cool, add sifted powered sugar. It will eventually roll into a ball and have a non sticky form like above. Put in a zip lock bag and let it freeze for 30 minutes. Then roll into any shape you prefer, round little balls, or big squares, or easter eggs. :) 

Start melting chocolate in the microwave or if you have a little baby crock pot, like me and add a little teaspoon of crisco to help with the consistency. 

Add sprinkles to a bowl, in order to sprinkle on top with your finger or you could try to roll the chocolate ball in the sprinkles to get full coverage. 

Let them cool and harden on wax paper, I let them harden over a few hours. 

Makes about 30-40 chocolates.


1 comment:

  1. Did you use hershey kisses as your dipping chocolate? And would you still add crisco to it? Thanks!