Do It Yourself Holiday Chocolate Dipped Pretzels
Directions. Remove the leaves off the mint stems. Wash and thoroughly pat dry. If there is any moisture, the chocolate won't stick. Using a microwave or double boiler, melt the dark chocolate until smooth and runny. Dip each leaf, covering both sides of half the mint leaf. This is easiest done by dragging it through the chocolate in one.
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Step 1 Dip peppermint sticks, one at a time, into melted chocolate. Transfer to a baking pan lined with parchment paper. Step 2 Allow chocolate to set slightly, about 5 minutes. Roll chocolate end of peppermint sticks in nonpareils. Return to lined pan and let stand at room temperature until chocolate hardens.
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Preheat your oven to 350°F and place your oven racks towards the middle of the oven. In the bowl of your stand mixer, or a medium to large bowl if using a hand mixer, beat the butter and sugar until light and fluffy, about five minutes on medium speed with a stand mixer. 1 cup unsalted butter, ⅖ cup granulated sugar.
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Instructions. Combine the sugar, water, corn syrup and peppermint extract in the large bowl of an electric mixer with a paddle attachment on low speed for several minutes, until it forms large clumps. Remove bowl from mixer and use your hands to knead the dough together. Place a sheet of parchment paper (about the size of a baking sheet) on.
Chocolate Dipped Sticks
Flatten with a flat-bottomed cup or your hand. Cover with another sheet of waxed paper and refrigerate for 60-90 minutes or until firm. Melt chocolate candy coating according to package directions. Dip the candies into the melted chocolate with a fork, tap off the extra, and place back on the waxed paper.
Maitre Truffout Chocolate Sticks Mint 75 g / 2.65 oz
Instructions. Line baking pan with wax paper. Melt chocolate according to package instructions. Dip peppermint sticks in melted chocolate, gently tap to allow excess to drip off. Lay on wax paper lined baking sheet and decorate with sprinkles or other mini candies. Allow chocolate to harden or place in refrigerate for about 10 minutes to allow.
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First, dip the end of the stick in the melted chocolate and stick it into the ball. Then use the stick to dip it into the chocolate and gently twist and rolls it to allow the excess chocolate to fall off. Immediately after placing the dipped mint ball on the parchment paper, cover each ball with sprinkles for decor.
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Arrange the slices 2 inches apart on parchment-lined baking sheets. Bake the cookies on the top rack of the oven for 22-26 minutes. Transfer to wire racks to cool. Heat chocolate in a microwave for 1 minute, stir gently and continue heating in 15-second increments until smooth. Dip 3/4 of the cookie into chocolate.
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Add the white chocolate disks to a small bowl in the microwave in 30 second increments until smooth, stirring in between each increment. Add white chocolate to small zip lock bag and trim the edge of a corner off. Pipe back and forth quickly over the dipped chocolate portion of the candy canes 3-4 times over each one.
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Instructions. In a mixing bowl combine the cream cheese and peppermint extract. Beat in the powdered sugar until a smooth ball forms (add more as needed to create a moldable dough). Using about 1 teaspoon of dough, roll into a ball, set on a large parchment-lined cookie sheet and press ball into a flat disc with a fork.
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Chocolate mint sticks in 75g pack from Maître Truffout. Mint. 2.64 Ounce (Pack of 1) 3.5 out of 5 stars. 31. $12.28 $ 12. 28 ($4.65 $4.65 /Ounce) Save more with Subscribe & Save. FREE delivery Tue, Mar 12 on $35 of items shipped by Amazon. Nestle UK Quality Street Match Makers Cool Mint Chocolate sticks 120g x 2 box Imported from Ireland.
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In small bowl, thoroughly blend butter and cream. Add sugar and peppermint. Mix well. Spread evenly over cooled baked layer. Prepare frosting. Melt chocolate and butter together in small pan over low heat. When filling is completely firm, spread frosting mixture on top. Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch strips.
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Microwave for 30 seconds on full power, then stir. Repeat, heating and stirring in 15-second intervals until the chocolate melts into a smooth, homogenous texture. Dip each cooled cookie halfway into the melted chocolate. Sprinkle the crushed peppermint candy over the chocolate on the top side of the cookie.
Chocolate Dipped Sticks
Add 1 tablespoon shortening to the bowl. Microwave in 30 second increments, stirring every time, until the chocolate chips are mostly melted. Stir until the mixture is completely smooth. When the cookies are cool enough to handle without falling apart, dip each one halfway into the chocolate.
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Step 4. Microwave white morsels in small, heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 20 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from each bag. Squeeze to drizzle over ends of already dipped candy sticks.
Bogdon's Assorted Flavor Sticks Dipped In Chocolate Santa Box
Instructions. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Whisk together the flour, cocoa powder, baking soda, and salt in a small bowl. With a mixer or hand mixer, cream the butter, white sugar, and brown sugar together until creamy and smooth, about 1 minute.