Our site has collected lessons , master classes on various websites that are dedicated cakes, cakes decoration. If you are the author of the lesson and want to supplement the information to change, exclude it from our website or have new lessons write request through the form on our website We will consider all your ideas!

The Chocolate Ball | Byron Talbott - YouTube !!!
hey what's going on are very welcome back to my channel today amina she an
interesting take on chocolate
to kick off chaka week I'm a star of by showing you how to make
the chocolate ball first administered out by tempering some dark chocolate so
essentially just gonna bring it onto 101 degrees Fahrenheit or so I
in a double boiler and that should take about five minutes %uh
%uh
%uh
%uh
%uh
%uh
%uh ok
%uh
%uh plus the dark chocolate is thoroughly melted and up to temp you
take out the dub boiler
and add a few more dark chocolate chips to adjust to cool the temperature down
to iraqi nineteen ninety degrees
this is where the chocolate is actually tempered properly
and it's getting cool and harden and it really shine months and the mold
I cover more about tempering on my website burnt out da comp to check that
out
if you're interested on but once the dark chocolate is tempered important
your mold
about a quarter the way just not seeking I thoroughly coat the mold
on and then once you do that in a cap it off coat the mold
and then you put in the refrigerator after about a half an hour into
completely sucked
the
the

cuddle
home
one thing wanna keep in mind I with this mold in particular and eyes that
you want to give it a turn every two to three minutes otherwise it is gonna be
are really a dance hard spot on one side or the other some issue this costly flip
it
every
man CNN nice even chocolates
fear also one other ways you can tell that it's actually done and completely
Harden is that it will pull away from old just slightly
and leaving dis a space in between the mold and the Chocolate
do
do
one thing I do here are the you don't necessarily have to do is I just get a
little hot spatula and run around the center and the spear to take away that
seem
you have to do this you can keep it really shiny and keep the seam
I think it's actually beautiful sometimes with that nice shiny sphere
but me personally I like that smoking here's a fact and is taking way that
seen in the middle
and kinda roughing it up a little dis makes it look almost like a perfect ball
chocolate on the site the big Jack truffle but thats or my take on it
and once that's done all you do is get a hot plate or a hot little Pyrex
container like I'm doing here he'd up in some water
wipe it off with a towel and you're just gonna melt the bottom the actual
chocolates here
and that's gonna create the cavity for you to be able to fill with whatever you
want %uh
duh
%uh
%uh
%uh
%uh
alright so what's your chocolate boys ready at to be used basically compared
with whatever you want you can fill with brownies are different
toppings ice cream news I mean there's a million one different variations for
this recipe
the whole inspiration behind this recipe for me was really an traditional Sunday
done a little differently obviously and I love the idea the caramel and vanilla
ice cream Starbreeze you can do bananas I put some peanuts on their
and essentially just melts the chocolate around the caramel on the camel around
the chocolate
and kinda makes is cool up delicious hot page
and really really good care mall around the ice cream
and I think it's a really cool twist untraditional ice cream sundae
that waiting to be made by you %uh
the
%uh
%uh
%uh
I'm really excited to try this sucks absolutely incredible
I want to pour the sauce on or before cause down it and I smelt the effect
that this is amazing
right here goes
over hopefully cast as it's amazing
right away like bursts open home
love this desert alright track
little bit and a strawberry
whom mmm
sure we're I love how it melts around the desert
so reveals the desert as it goes down just a really cool fact
very simple dessert I really don't think that it that difficult as long as you
have mold
if you don't have them all you can pick up a balloon I've actually done it so
much and before except and said the
horse fear I've done like a half sphere as I was like a chocolate cup
and I was for a Valentine's Day suggest that as well you're interested in
like I different way of preparing us for I love the idea that the chocolate that
that's almost a container for the desert
and then as you pour it melt the chocolate kinda mixes with the caramel
mixes well with ice cream in the Piazza has like this
I'm sorry this refined
Sunday you can definitely go crazy with the attic fan as playing a little brown
on the bottom
and there's a million different variations and I think it's a it's a
very cold desert I def recommend you guys trying it out
sharing it with your friends and family this is definitely something you don't
make all the time
I but when you do you are you trying to impress and people you dislike blow
their minds out there so
tried out share with your friends and family hope you guys enjoy this recipe
if you did please
subscribe comes up and calm a block or feature video questions wanna see my
channel
and of course I see you guys next time with another delicious recipe I guess
people
do *** *** The White Chocolate Ball - YouTube !!!
hey what's up everybody and welcome back to my channel today I'm gonna show you
how to make this beautiful his stunning white chocolate ball with an incredible
feeling so let's get started
ok so the first thing you do is know two-thirds of the white choc chips in it
double boiler and tilts completely and thoroughly melted somewhere in the
hundred and ten degrees share screens is perfect but make sure not to go with a
hundred and twenty three months after that you can remove it from the heat and
added the remainder of the unaltered white chocolate chips and then stirred
in and tell that melts into the rest of the chocolate and reaches about

degrees
once the white chocolate is tempered and ready to go
you can add a few tablespoons tempered white chocolate to yours here molds
begin cutting them as evenly as possible and once that's done you can refrigerate
the choco balls for about
minutes
ok so while the chocolate is setting up in the fridge get a slice of banana
lengthwise and cut it on a bias or diagonally after that you gonna a
disputes you better to a very high nonstick sante tin and then you can add
in the bananas along with a thin slice mounted or even some banana bread with
the really nice additions well then you're to caramelize everything until
they are golden brown on all sides
is crisp and bananas have some really good color to them he removed the cake
from the pan India glaze it was some dark rum after that you added some brown
sugar with just a pinch of salt and cook the bananas for another two minutes on
high heat until they're thoroughly coated in the East Room glaze and once
that's done you just gonna set it aside until you're ready to play
right now that the chocolate has set up to get out of the fridge and remove it
from the mold as carefully as possible since I need to holla one side of this
in order to cover the dessert I'm going to heat up a small Pyrex container in
the bottom side of the chart above all until it's approximately the diameter of
the dessert now this may take a few passes fYI so just be careful with how
much you're handling it because the chocolate tends to be very fragile and
your hands are much much warmer than the melting temperature of chocolates as
you're doing all this just to get mine and be careful
alright finally once the talkable is ready
along with everything else it's time to start putting it all together so firstly
a place to crispy cake down by the caramelized bananas and a touch of
French analyzed finally talked to deserve with the white chocolate bowl
right over the top just until the ball slow starts to begin to fall apart and
that's it guys
chocolate ball magic but everybody
the white chocolate
killer got my most viewed video I've had a lot of requests for a new tutorial or
a new spin on a charcoal ball so I decided to come up this the white
chocolate is stellar
it just adds you know different fact very pure and it is that a really clean
elegance to the dish so it's obviously a rich desserts so just keep that in mind
is not something that's very light or refreshing there's just a lot of dark
flavors going on in this recipe with that hosted pound cake the caramelized
bananas
of course the sauce that comes after that use or use some of that labor
that's on the pan to infuse with dark wrong and all that good stuff so it's
really really good dessert I Terry imagine this deserve again coming in the
future I really enjoy working with chocolate love making desserts pastries
are deathly huge passion mind so healthy guys enjoyed this hope this inspires you
to get in the kitchen
you know makes only find think a little bit differently about things and I you
approach recipes ingredients and I like it slow and just get your mind working
in the kitchen yet again hope you enjoy this recipe if you did make sure you
thumbs-up subscribe to invest ideo just click the button you'll be locked in my
channel and of course comment down below for future be request and things went to
see my channel and I'll see you next time with another recipe later days *** *** Chocolate Truffle Recipe Tutorial Demonstration: How to Make Soft Ganache and Firm Ganache Truffle - YouTube !!!
welcome back to the Jordan kitchen I wanna show you today
am something that we do in house we try make as much as possible on house and
one other things is chocolate truffles
tweezers for guest accommodations so it's day one she had to make a bright
have different travel these in the same basic ingredients
start with cream and I'm using dark chocolate today
we use the Chopra and the chocolates from San Francisco
I like it because its local its organic on that's a really nice
dark chocolate as far as in tools what you need is a small pot
to pull your cream annable to make the filling in another pot
double boiler set up with the ball for you melting your chocolate
you often need to use an offset
flat spatula a piping bag and your chocolate malt
so you also need
some soft room temperature butter and then whatever garnishes a
you may want to use on the finished product so the basic difference between
your chocolate shell or exterior of the trouble is that that is just
dark chocolate and I'm using the center that has cream added to it
whether it's cream or an A or butter filling
it's something that's gonna soften your chocolate and make it so
typable now I'm initially basic soft and nice that's what you use into a candy
mold
that's one perk cream
per chocolate so
just for simplicity that's four ounces the cream four ounces of chocolate
you start by feeling your cream are you looking for some bring it to a boil
the port over your chocolate of
know what I like to do is just cover it firm in there too
to keep the heat in there that's really can ensure that it not properly
now the way on if you do in a firmer gun archery have a lot more chocolate than
you do you to cream
it's gonna be hard to not that chocolate so if it's
not completely melted you can turn into a double boiler on top %uh simmering pot
of water
and then just gently stir and tell it all the way in office
you uncover at a just wanna make the altogether
I use it probably something Mike especially because you don't wanna with
air into it see don't use the West that
bring it all together if it's not coming together you can use the West just not
the whole time you don't want to put a whole lot air this is about the
consistency are looking for for a
soft in Osh but it will firm up as it cools
and one thing that you can do a lot of people add
soft butter and that's going to give you a smooth mouthfeel
going on at about
percent of butter tea recipe so
for this recipe about a tablespoon is gonna and just makes it to incorporate
don't wanna get lunch that's why he's really fast also if you want to use
bellacor and you're filling you with a tractor mounted liquidity use
for your face so if you want like one ounce in the core take out one out
cream for USB so that you still end up with the desired consistency
and you can see the butter thickens it just a little bit
what's important is to make your filling
had a time because if it's still warm when you go to cover in chocolate
its gonna know your chocolate or fits to call such as if he had put in the
refrigerator to set up
its gonna sees you talk their shock it went to get a cover
and then you talk a lil crack if you have cracks in your chocolate
there's gonna get into where you're filling is and create multi don't wanna
either those you want to tell you is that when it's at room temperature
now that you're feeling
prepare your chocolate
any always need to temper your chocolate that's just a really simple way of
heating and cooling your chocolate so that it's usable
on start with melting about two-thirds have the talk that you want to use using
us
really your eyeball a clean dry both if you get any liquid in here
its gonna stick in their chocolate so that it's unusable and we're gonna mouth
over a double boiler
C-one be careful keep an eye on it because you
it can seem up and from this team can get into the chocolate and ruin it to
keep an eye on that
the reason for tempering is so that your truck was set up properly and also give
it a really nice shiny
sheen and the knife crack to it if we don't temper your chocolate
if you use it just when it melted the fact this is also free out a bit and a
rise to the top
you end up with something like this which is called a blue chocolate
it is still edible but it just looks terrible c
some simmering water just over out between a low and medium heat don't want
it to get too hot
and I'm melting I want to end up with a bow to pounce on nothing about
as
just a general a fam
you may have to add more emails left and the reason we're
tempering is because we're using a knife what's called a coup richer chocolate
so it uses actual cocoa butter from that cocoa bean
know the starring at something what's called baker's chocolate
and that what they do there is they replaced the cocoa fatter the cocoa
butter
with just like a vegetable oil or some other type of oil
so if you decide to use a is inferior but you do not need to
temperate you can just not in use right away
so my chocolate is melted chocolate melts in about
degrees
I'm be sure not to get too much higher than that because it can burn
but it's too hot right now to you so we need to cool it
the wave pool it is by adding your remaining fresh chocolate
into their about one-third and this is gonna encouraged
all the factors tools to align properly so that
you have a temper chocolate am also
what helps to cool it is to continually stir agitated
and now make sure that all your chocolate the same internal temperature
and you're gonna wanna check it with a thermometer you wanna get it down to
about

to
degrees on
and so you keep adding chocolate you keep stirring until you're about their
check with your thermometer to make sure
another talk that's where I want it things up five minutes
sometimes little less sometimes longer when you get it down to about

to
degrees it is tempered but ideal
working temperature for dark chocolate is closer to


see one is return it to you double boiler for a few seconds to bring it
back up
minute will be a little run air be easier to work with
as it cools it taken so if you can get a little bit that thickness out it would
be easier for you and each brand of chocolate is little bit different some
will recommend
slightly higher slightly lower temperature to work with you're working
with milk chocolate
that's at that and that's tempered in about
and then why talk is about to brief us not chocolate you wanna check the
package to make sure what
each friend is recommending for now the chocolate is tempered
and the king of the feeling that we made earlier is ready
effort that in a piping bag that would be a lot easier for you to use
on and in order to what you want to do is fill
candy mold what we use here are these
hard plastic there about twenty-five dollars get them online
but also if you're not going to be using them very often
there are thin disposable trays that you can buy this for about two or three
dollars at a craft store
places like Michael Saylor top okay something like this
and you wanna make sure that your momz
are clean if they've been aired ready one away from out so that there's no
water spots on there that will transfer to chocolate and also it'll
help your chocolate and up a little bit shy near
so what you gonna do I usually just laid off my chocolate
all the way Philip each mold if you have allotted details in the design and the
mall you're using
you might get a lot of air pocket than air bubbles so to get rid of that
you just you wanna tap it and you can see the air bubbles rising to the top
and as you do not you also want to scrape it clean
you can let miss it and sometimes
32nd five-minute really depends on the temperature in the room
and your chocolate but what your you're gonna be
kinda looking at it as it sitting you wanna see there's a little bit of a
shelf starting to set up
around the around the outer layer at your chocolate malt
to just let it sit for a little bit keep your eyes on it
and once you feel that you have a kinda Michelle what you gonna do is actually
empty chocolate
back can to hear and you'll be left with
shell chocolate an empty cavity to fill
just wipe it clean and then at that point you want it to
set up and you could put in a cool place to make sure its firm before you fill it
now that it's set up it's gonna work a lot like this
you see that you have reporter around there yourself
and and the areas where you gonna put your feeling that you made
so this point you start filling your mall you want to make sure that you're
feeling isn't sticking out too high
because then I'll be exposed to the air again in they'll be more likely to mold
to relieve a good amount a room sick top it off with chocolate and cover it
nicely
once either of all again you're gonna get get your temper chocolate
and fill-in the rest to the empty area here
and a shake it over to make sure that there's no air left inside
the chapel
and again I'll probably usually tap it a little bit
make sure there's no air
and then to finish all you do is just scrape it clean
you have a nice finish truffle and this just takes about
maybe
minutes in a cool area setup
longer is fine too you don't apply now too early
because then to lose a lot of their shine from August stack
you end up with the room trap of as your chocolate calls
its gonna shrink a lot on contract now make it really easy for it just a fall
right out at the mall
Sasha an example this one is already been set up this chain you'll see it's
nice and shiny that's what you get from this number
I can just listen it little by by twisting
and they just slip it right over and they should pop right out
and if you use one and a small at you don't have to do anything else to finish
its really a
usually come with a nice design so you have a pretty look
and then a soft centre which people usually aren't expecting
so it's nice about this recipe is you can easily adapted to create a whole
different looking truffle
when I showed you was of filling and that was sponsored the cream for into
the chocolate
if you want to do a truffle that different style
and that's how the Dept enough firm filling for that
so rather than four ounces of chocolate are used for a month
chocolate with my four ounces of cream and then it just spread out onto a flat
rate
and let it set up you end up with something like this
you can really end up with whatever thickness you want
and I don't like it too thin because I like to
cut it a little bit bigger and once it's set up you can cut into every shape you
want
here's a few examples of on and
they are easy to handle that's why you need them so firm
and these ill Dept into the chocolate us a few things you can do with that
and you can just use a basic fork our special fork so that but
regular kitchen for works just as well
so you want to drop it into your chocolate
and cover it completely and then left that out
and you want to avoid getting what's called for it and not sexual part of
chocolate
around the day so you just let all the excess
chocolate chip %ah fight on the edgier ball
and now it's ready to be put on your
on your baking sheet before it sets up there's a few things that you can do
one other thing that is you can just for a little piece have
garnish if you want not just the coconino while the people like to use
all
we can put anything really if you haven't had a feeling you might want to
put a little sprinkle some nuts
another thing you can do is the use transfers
sheets and these come in a variety of different colors
see around four dollars you can find them a different craft stores at places
like Sir lataa
and what they are is just random designs their
made with cocoa butter so they're safer the chocolate
and he wanna put the design site down and that will transfer onto chocolate so
then when it cools
you just feel of and you're left with a nice design
so the spurt one right here you just kinda press it on
slightly tier chocolate
the design you can do is just creating a simple design using your fork
so
starts to set up
you just let for your fork on the top
kinda drag it over that's really nice about this recipe is you can really
creates so many different look so truffles and really
any filling flavor you want you can at into the cream
you can use dark milk or white and end up with such a big variety a
truffles for example here's just some examples
what you can do if you use the candy mold all these have a soft centre
but different mall and different chocolates
make it look like completely different fillings and
if you using the firm billing you can
do the same thing where you put a little garnish on some of them
you can use transfer sheets you can come into different shapes
use milk dark or white and it really looks like completely different raffles
but it's all the same recipe *** *** No Bake White Chocolate Oreo Balls - 3 Ingredients - YouTube !!!
hey guys day from could hear hear
today's recipe is no bait white chocolate Oreo balls
believe me guys these are no frills but nevertheless super delicious
you're gonna love them so let's get started the
I've got a couple sleeves and Oreo cookies here in this is about i'd say a
hundred and thirty seven grams
so what we're gonna do is add these to a ziploc bag I'm just gonna break them up
and you can use a food processor whatever method you feel comfortable
just until the broken up and nice and crumbly
thats with an ad in a
but a
grams a cream cheese new can one make sure this is a room temperature
otherwise is gonna be really hard work with so I'm just gonna start combining
this with the wooden spoon
then moved to an electric mixer because it looks like a whole lot easier
and the nimitz this until I get the same is moot sandy mixtures something like
this
after that would you wanna do this nigga polite say
heaping teaspoonful place it into the palm of your hand
and simply roll it into a bold
okay we're gonna set these on a baking tray liners and parchment paper
and put them in the freezer for both 15 minutes just to Sir
well the cookies are setting don't forget to click Subscribe
and you'll never miss a video up so what I have here is about
sweet like chocolate
I suppose you'd use almond bars as well that would be really nice to you
and I'm gonna melt this down in a bowl over since of boiling water
now this is just kind of a makeshift double boiler this is gonna take
somewhere in the neighborhood
up about
minutes you can microwave this to just take a look at the back at
the bar for instructions
now the chocolate has melted down
remove it from the heat take your Oreo balls
out of the freezer insert a toothpick into the center
get them into the chocolate
and I'm just gonna take a spoon here ends net legally gooden's
over sure so they're completely covered
after that set them on the parchment paper once again
sprinkle a few Oreo crumbs over them
do
and let them sit for a few minutes just too hard
and there you have it are no big white chocolate Oreo balls
believe me guys these are ever so simple decadent and delicious
do
and head on over to cook in sheer dot com for this recipe in many more simple
recipes
and don't forget to click to subscribe in like our videos
thanks for watching and see you next time
ca
%uh *** *** Chocolate Ball Recipe - YouTube !!! English English
Hi everyone and welcome back to my channel
Today I’m sharing with you how to make a melting chocolate ball. It’s a ball of chocolate
which is melted with hot caramel sauce to reveal something inside. These have become
quite popular recently and they’re not too difficult to make, so if you would like to
learn how to make it then let’s get started.
The first thing we will need to do is melt some chocolate. You can use whichever chocolate
you would like here, milk, dark, or even white. I would just recommend you use a block of
chocolate rather than chocolate chips which are usually chocolate compound. They don’t
actually contain any cocoa butter so they don’t taste near as good as proper chocolate.
Cut your chocolate up into smaller pieces and place into a bowl. We’re going to melt
the chocolate over a Bain Marie, otherwise known as a water bath. This provides much
more of an indirect heat so there is less chance of chocolate burning. Fill a medium
sized saucepan with a small amount of water and place over high heat until it starts to
boil. Turn off the heat and place the bowl of chocolate over the top. The bowl shouldn’t
touch the water in saucepan so make sure there isn’t too much water. The steam trapped
underneath the bowl will rise up and melt the chocolate. so leave it for a few minutes
before giving it a stir.
Once the chocolate has melted remove the bowl from the saucepan. Make sure your chocolate
is not too hot, it needs to be around
degrees celsius or
fahrenheit so it will harden
at room temperature and have a shine to it.
Separate a round mold and spoon in few tablespoons of melted chocolate, place on the other half.
Rotate the mold around so it is coated evenly with the chocolate, the easiest way I’ve
found to do this by shaking the mold. It works quite well at evenly dispersing the chocolate.
The mold I am using is
inches in diameter, I will have it linked in the
information box if you are interested.
Once the chocolate has evenly coated the mold place it into the fridge for about
minutes
to harden.
While you are waiting for the chocolate ball to harden you can make the caramel sauce.
It only requires a few ingredients, I will have the recipe listed in the information
box.
Once the chocolate ball has hardened remove it from the fridge and set it to the side.
To fit anything inside the chocolate ball we need create an opening at one end. The
easiest way to do this is to heat up a surface like a cup or mug or ramekin to melt the chocolate.
To do this I am using boiling water. Place the ramekin into the boiling water and leave
it to heat up for about
seconds or so. Remove the ramekin from the saucepan using
tongs and use a paper towel to dry it.
Remove the chocolate ball from the mold by pulling apart each endThe chocolate ball should
come out very easily, if it doesn't it might not be quite set yet. Just place it back into
the fridge. Be very careful with the chocolate ball at this point as it’s very fragile
and can crack easily. Set the chocolate ball on top of the hot ramekin and move it around
as it starts to melt the chocolate at the bottom. You don’t want too big of gap, just
enough to fit something inside. Remove the chocolate ball from the ramekin and set it
to the side.
For the inside of the chocolate ball the possibilities are endless. I’m going for a sort of sundae
theme so I am using ice cream and fruit but you could use any type of dessert that would
fit.
I’m placing a few scoops of ice cream into a bowl, followed by some strawberries, blueberries,
and finally some mint. Then it’s time to slowly place over the chocolate ball, making
sure that everything fits inside.
When you are ready to serve the Melting Chocolate Ball Dessert make sure your caramel sauce
is hot. Pour it into a serving jug.
To serve the dessert slowly start to pour the hot caramel sauce over the chocolate ball
and it should slowly start to melt, revealing the filling inside. This is a really show
stopping dessert that would impress anyone, but it’s not actually too difficult to make
so give it a try! I hope you enjoyed this video, if you would like to see more then
just take a look at my channel! Thank you for watching and I will see you in my video.
Bye! *** *** MAGIC CHOCOLATE FLOWER DESSERT How To Cook That Ann Reardon - YouTube !!! English English Norwegian Russian Spanish (Latin America) Add subtitles/CC
Welcome to How To Cook That
I am Ann Reardon and I've had requests this week to show you how
to make a magic chocolate flower dessert. This dessert is inspired by photos of one
you sent me one made by Pastry Chef Joaquim Sousa in Portugal.
Firstly you need something to go in the middle of your dessert. I am using a chocolate macaron.
I have a whole video that shows you how to make chocolate macarons so I'll link to it
in the description below. Next take some tempered chocolate and pour
it out onto some acetate or thin plastic and spread it out nice and thin.
Then give it a shake from one side just to smooth the top and get rid of any air bubbles
in your chocolate. Now using the shape and you can print this
shape out from the website and just use it as a guide make to make a curved line in the
chocolate, followed by another and another one all the way down to the end. Then turn
that whole sheet around and repeat that making a curve so that you're making petal shapes.
Now if you don't want to do this by hand you can instead use two sheets of acetate and
cut the shape out of top one using a utility knife. And then spread the chocolate over
the top and then when you lift up the top piece of acetate you'll be left with the petal
shape. You will need
petals for each dessert.
Working quickly before the chocolate hardens curve it up to make a half circle. I am using
cookie cutters to hold it in place if you have a cylinder that you can use that would
be even better.
Now for our base spread some more chocolate onto the acetate and leave to firm up and
make two chocolate truffles. You can leave them plain or you can fill them with whatever
you like I've got thirty different chocolate truffle recipes on the how to cook that channel
so you can go and choose what you want.
To assemble the dessert use a little chocolate to secure a selection of fruit to the top
of your macaron.
Then cut circles of chocolate using a small circle cutter out of that base chocolate and
then cut each circle in half.
Take one of your chocolate truffles and use a little bit more chocolate to secure the
macaron on top of that . Now this lifts it off the base so the petals can go around it.
Once you chocolate is set, remove the cookie cutters and peel of the acetate. And gently
seperate out the petals from that spare chocolate. And you can just remelt that spare chocolate
and re-temper it to use it again. Arrange the petals around a silicone hemisphere
mold. If you don't have one of these you can just arrange them on the bench but it is going
to be a little bit harder. Then using some more chocolate add the base
in place and this is going to hold all the petals in place right where we want them.
Repeat that of course to make the other half.
To make our creme anglaise or thin custard sauce. You will need egg yolks, sugar, cream,
milk and a vanilla bean. I'll put all the recipe quantities on the howtocookthat.net
website in gram and and ounces and cups. Cut your vanilla bean in half and you'll see
this sticky mass inside. Just use your knife to scrape it off and add it into the cream.
Pour the cream and the milk into a saucepan and you can add the vanilla bean pod in there
too.
While that is heating whisk together sugar and your egg yolks.
Keep an eye on your cream and milk because you don't want it to boil over.
Once it just starts to boil remove it from the heat .
Pour into the egg yolk mixture whisking well as you do. Once it is well mixed in really
well pour it back into the saucepan. And just put it to one side for now and we'll heat
that up in a minute. Now take one half of your petals and use a
little bit of chocolate to hold it in place in the centre of your bowl.
Then add the chocolate macaron to the middle there.
And carefully add the other half into place trying not to break any of your petals off.
If you broke on off like I did just use a bit more chocolate to secure it back into
place being careful not to fuse it to the other petals. We want each one to be on it's
own Add a decoration to the top, if you have edible
flowers they will be ideal but I don't have any so I am using a strawberry cut like a
flower. Leave that at room temperature. When you are ready to serve the dessert return
your anglaise to the heat and heat up to 185 degrees farenheit. If you heat it hotter than
that it will curdle the cream. Immediately pour it through a sieve into a
jug. Then take your dessert to the table and pour
some hot anglaise into the bowl. The hot sauce melts the base of the petals
making them fall open beautifully and gracefully.
You can experiment with different desserts at the centre of your flower. Why not even
an engagement ring if you want to propose.
And make sure you subscribe to how to cook that for more cakes chocolates and desserts
put all of your requests in the comments below. Click here to go to the channel to get the
macaron recipe how to temper chocolate and heaps of other stuff. Here for last weeks
emoji cheesecakes and here for the How To Cook That website have a great week and I'll
see you all on Friday. [music: the boat song by youtube.com/setsailtv
used with permission] *** *** Chocolate Rum Balls - Sweet Chocolaty Dessert Recipe By Ruchi Bharani [HD] - YouTube !!!
that if even the time when we get closer to a friends and family
so with an extra and got week and they know what they're hot
I'm gonna show you ok we can he be there be that you can give them
I'm gonna meet numbers in this episode let's get that day
after one year and the Chocolate forms if you have brownies or even stole what
like think you can you that and put him in a blanket in the blame bill
I'm just going to beat the chocolate coins
held putting the blame
just grind it into a pile this
get this out in a bowl and I'm gonna
grinding me sponges when using a balmy
ponge make sure we can be or yesterday called some company
I also entitled a little bit with you can become anything
get tonight Whitstable and let me when a happy with whom the freemen
mill
grams of making Topshop
and I just like believed it for forty thank you don't even
conduct of town if you don't act dumb
in the mixture you can always use won t for not knowing anything
beauty before the chop what not you can even use drop
on even commented exacting

rent-seeking at that event and i wanna meet
anything again
affidavits will not buy don't makes anything possible
and the mix kill Hindi I'm gonna dust my hands with a little bit of I think
should up
so that the mixture didn't think to my
mom
I'm gonna be one inch ball
d
of you in a heap in the end I am jump just fed them in the fridge
like anything I'm gonna call the number on the dot chocolate
so I have
grams of dark chocolate liqueur
amendment the mic to leave for just $50 thank you the chocolate at midnight me
I'm his first auditing and given that any fuel am
you know they use the veto and smooth it out
let it cool down for people came in it before dipping but I'm both
I'm gonna dip that I'm Boyle to make the chocolate
and courted properly
let it drip but if you think
in in peace X and shopping and just remove it
on poetry before the chocolate fit Springfield a little bit of both
pilots been good so that it sticks eBay
finish courting put on board
with chocolate and sprinkled with me and let them set
in the refugee don't fight
min
we haven't added any help would be different number of the damn good
at room temperature for around PB and a couple more days in the deputy
E
and gameplay enough money
enjoy the holiday season unique dang go back from
home *** *** How to make a CHOCOLATE BOWL using a balloon How To Cook That by Ann Reardon - YouTube !!! English English Add subtitles/CC
Welcome to How to Cook That .net. I'm Ann Reardon.
Today we're looking at how to make 4 different chocolate bowls using balloons as a mould.
We'll also have 2 other videos looking at how to make them with ice and with a container
as a mould. You can click on the channel link above where it says howtocookthat.net to go
to those.
So to get started we'll lookat how to make a dripped balloon bowl. You need to take your
balloon, wash it and dry it, and then give it a light spray in cooking oil and then rub
it in. And then for this chocolate bowl, I'm going to use chocolate melts. You can use
block chocolate. If youre gonna do that, you need to temper your chocolate. There's a video
on how to temper chocolate. If you want to see the other videos on this channel, just
look in the top corner, click on the howtocookthat.net button and it'll take you to the other videos.
Then you're gonna need a small bowl. That's small enough to put the base of the balloon
in, so that the balloon will stand upright in the fridge, because we're going to put
chocolate over the top. Now we need to melt our chocolate. As I said, I'm going to use
chocolate melts. So I'm going to melt those in the microwave.
seconds, stir,
seconds,
stir,
seconds, stir, and repeat the 10 seconds, stir, until they are completely melted.
You have to keep stirring or they'll burn. And they need to be in a bowl that doesn't
get hot.
Once your chocolate is completely melted, take a small amount on a spoon, and just feel
it on your finger, and make sure it doesn't feel hotter that your finger. If you put it
on the balloon too hot, the balloon might pop and that will make a mess in your kitchen.
Take your melted chocolate and put it in a star shape or a cross shape across the top
of the balloon so that it can start to drip down the sides. Depending on how runny your
chocolate is, you might need to give the balloon a bit of a shake to get it to go down the
sides, or if it's very runny, it will drip down by itself. If they're not going in one
direction, just tilt it in one direction and shake it slightly. Allow that to set in the
fridge, and then get your white chocolate that has been melted and repeat the same thing.
Put it across in a star pattern, and then again give it a shake to get it smooth. If
any of the drips go down too long, just whipe it off to the length you want it to be, and
give it a little shake to smooth it. If you want more of a marbled effect, you can put
both chocolate colours on together without waiting for it to set in between. Once your
bowl is finished, put a small amount of melted chocolate on some baking paper, and then place
the balloon upside down onto that chocolate. And that forms then your base that going to
hold it upright. Just in that very rubbery bit at the top of the balloon, just stretch
that bit out, and get some scissors and make a very small hole in that piece. You don't
want the balloon to pop, you want it to go down slowly. And as you stretch that little
hole, it starts to go down a bit. Then you need to go under each one of the drips and
loosen them away. Any drips that are too long, too skinny or too thin, they will snap. So
don't worry if you lose some of them. Just try and loosen as many away from the balloon
as you can. Once they're sufficently loose, you can let the balloon down a bit faster.
You can see here that you lose a few of them that snap off, particularly the ones that
are, as I said, that are very skinny or are too thin, they're going to break off. If there's
one that you particularly wanted on the bowl, you can just melt the end of the chocolate,
so have a look at your bowl, see if it looks uneven, then melt the end of the chocolate
and just hold it in place until it sets back onto the bowl. And there you have your dripped
chocolate bowl.
Next I'll show you how to make a piped bowl also using a balloon. For this one I've made
the balloon quite a bit smaller. And then you just want to make circles overlapping
each other, going around the balloon, this makes quite a strong shape, because you don't
have the drips that are just up the top on their own. And then smaller circles going
around underneath that, so it gives strength to the design. Once that's ready, just place
it on some aluminium foil or baking paper in the fridge to set. And once it's set again,
make a small slit so the balloon can go down slowly, and just loosen it away from the chocolate.
And there you have a nice little chocolate nest looking bowl. And you can fill that with
your dessert and serve it like that.
This is a decorated bowl that's be made using a balloon also. For this one you need to completely
cover your balloon, apart from the top section with chocolate. If you have a large amount
of chocolate, you could just dip it in, if not then just use a spoon to cover the balloon
over. Then what you're going to do is give the balloon a bit of a shake or a bit of a
jiggle to smooth it over. You don't want to do it too much or it will get too thin around
the top, but just give it a shake so that it smooths out all those bumps and lumps.
Place in on your baking paper. I'm going to put it on a bit of an angle rather than straight,
you can do it straight if you would prefer. And then just hold it there til it sets a
little bit, and pop it in the fridge. Then do the same as before, slowly let the balloon
down, and then you're going to need to reach in and pull the balloon out of the inside
of your bowl. To make the edges look a bit more pretty around the top of the balloon,
we're going to take a hair dryer and put it on a hot setting, and just gently blowing
to the side, and it will just melt the little top section edge there and make it fold inward.
If you blow too much, you're going to melt the entire thing.
Next we're going to take a piping bag with a different colour chocolate, so we're using
the white chocolate here, and just start piping a filigree design. You can pipe any design
you like. Just practice drawing the pen on paper first until you get something that you're
happy with and confident that you can do, and then just do that onto your chocolate
bowl to create a decorated effect. And once you've finished place that in the fridge to
set and then you have quite a pretty looking bowl.
The fourth one I'm gonna show you is a multi coloured bowl. Very similar to the dripped
one, but we're gonna colour some of the chocolate using chocolate colouring, which is an oil
based colouring, so it doesn't make the chocolate seize. To do the design that I have shown
in the picture, make a target shape on your balloon with one colour chocolate and then
generously pour the other choloured chocolate over the top. Then using the back of a smooth
knife or a spoon, something that's not going to spike the balloon, just run it down the
side of the balloon. This helps the two colours to run and give that sort of spider web patterned
effect. Then if you've got any little gaps or holes, you can put a little bit more chocolate
over to cover those, and then we're going to do, just like we did before on the other
ones, give it a bit of a shake to smooth it over. And see here if you just give it a bit
of a jiggle around, a bit of a shake, it smooths right out. You don't want to do it too much.
Then have a look around your balloon, and if there's any edges where you think it needs
another drip of chocolate, just using your spoon, just give a small amount on the side,
and then again give it another little shake to smooth that off and pop it in the fridge
to set.
Then using the same method, make a small hole in the top of your balloon and let the air
out slowly. And loosen each of those drips from the side of your balloon before you let
the balloon down. Use the knife to push it further away. Again you're probably going
to lose any really thin ones, they're likely to snap off, so you can try when you're designing
it, to not allow them to get too thin or make them a bit thicker, or you can just be content
that a few are going to break off and it'll still look ok. And then pull the rest of your
balloon out of the inside, and you end up with this beautiful effect having the two
colours on the inside. To make the bowl stand up, just put a small amount on some paper
or some aluminium foil and put it on the top, and allow it to set.
For more intricate designs, click on the links shown and you can find out two other ways
of making chocolate bowls. Thank you to everyone who has subscribed and left comments and clicked
like. Really appreciate it. *** *** HOW TO MAKE OREO TRUFFLES - YouTube !!!
today welcome to the simple cooking show today I'm going to show you how I make
Oreo truffles they're really good
let's go home
the
them have foreseen a
is about
grams Oreos know that's going to be rough p
I get a big bag like these putting all the RA's in a huge any
talk to are you like I'm using the pink scented
story scented ones and now what you want to do is
just beat the living daylights out of it until it's
a nice certain crumb makes get a large mixing bowl
at
grams hold cream cheese and just
throwing won't get close
or is that you lead a life lol
and just for something for everyone
makes the skin in stages so
the Aria dozen fly everywhere
no Korean one teaspoon hold
the light essence of no extract
getting except for a better
and just start
they had law
and as the final
that passed on now we'll get on to the next stage
but its absolute dish that's relatively flat and get some
baking paper or something get the mixture
and roll into balls whatever size balls you want
some people like be on balls his place in only
and just keep doing that ain't even as many as you want or any
there's about twenty one day and that this makes it will make about
close to $
total now put this in a free trip bout

to
minutes just to chill a bit beautiful
throwing about
grams
cornmeal chocolate now put this in the microwave for
seconds
then give us to then create for another
seconds thank you
thing given mister and repeat until its
nice mill right that's looking just the way you want no use milk chocolate for
this
now in another bowl get about three hundred grams over white chocolate
in do the same thing into its nice
he melted like these yet
the little balls and
get a toothpick her secure
or slotted spoon or fork or anything
students training
just let it drain of
Mayo Clinic train all that off
that's fine want to drink as much
of
put it on a
sheet with baking paper or waxed baking paper
put this in the great room at ten minutes fifteen minutes
and then we'll get to the next pop are these are being put in the fridge
you can see there are yummy
now get that white
chocolates put it on the focal something that you can
in drizzle over with
in just CRISIL
like that just put it in the fridge for a few minutes
to let it dry and then you start eating
you can put summer days in the white chocolate and do it the other way around
so these a white with some
milk chocolate on the top in the head
Oreo truffles so simple so
unbelievably yummy well I hope you really
really like these ha they just
do just also
all
well
who
I'll see you next time for my next meal
home *** *** CHOCOLATE CARAMEL PEANUT BOMB How To Cook That Dessert - YouTube !!! English English Russian Add subtitles/CC
Welcome to How To Cook That I am Ann Reardon
Today we are making a chocolate peanut caramel bomb, this is a very rich dessert so you might
want to share it.
Firstly we need to temper our chocolate, there is a video on how to temper chocolate on the
channel I'll link to that at the end of this one.
Place the tempered chocolate into a hemisphere mold and spread it out so it covers the edges.
Now I am using dark chocolate but you can use milk or white if you prefer.
Tip it upside down and give it a shake to let any excess drip out. We will use that
excess chocolate later in the recipe so keep that.
Flip it back over and use a spatula just to flatten off around the tops.
Then turn it back over and leave it upside down to set.
Now to make our chocolate cremeux which will fill the bottom half you need some milk chocolate
and the left over dark chocolate from making our spheres. Put them in a bowl and place
a sieve over the top. Then next mix together your egg yolks and
sugar,
All the recipe quantities that you need for this are on the website howtocookthat.net
in grams and ounces and cups and everything that every body needs.
Pour your cream into a saucepan and heat it until it just starts to boil.
Add a little of that hot cream into the egg yolk mixture and stir it the whole time while
you are adding it. Then add the at back into the cream in the
saucepan and stir it in.
Return it to the heat and stir continuosly now you don't want to overheat this or it
will split and become lumpy.
We just want it to heat it until it gets to
sieve onto the chocolate.
Leave it for a moment for the chocolate to melt and then stir it in and keep stirring
it until it comes together into a nice smooth rich chocolatey custard. We want to let this
cool down until it comes to room temperature.
To get the hemisphere out of the mold just hold the edges and push on the top with your
thumb or fingers and just peel back the mold.
Now if it is properly tempered like this it should be nice and shiny and smooth.
Now we want some crunch to our dessert when we are eating it so for that we are going
to make some peanut brittle, Just pour some unsalted roasted peanuts onto a tray lined
with non-stick baking paper and spread them out to a single layer.
Then heat your sugar and water over high heat stirring it until the sugar dissolves.
Then take a pastry brush and wash down the sides of the pan, this gets rid of any sugar
crystals that are on the edge, if you don;t get rid of those it can make your sugar crystalize
back out at the end instead of being smooth.
Then let it boil unstirred until it starts to go golden. Now it can be hard to see through
those bubbles if it is golden or not. So just take it off the heat, let the bubbles die
down and look it the colour, if it's not golden put it back on and let it start boiling again.
Now here I've taken it off the heat and you can see it's golden, if you're not sure just
take a small amount and put it on a cold surface or a plate and it should set up and straight
away and start to go hard and then you'll know it is ready. Then pour it over your peanuts.
Do not touch this as it is hotter than boiling water and it sticks to you so you'll end up
with a bad burn.
While we are waiting for that to cool down. mix together your peanut butter and the maltodextrin
powder adding just one tablespoon at a time. Now maltodextrin is very slightly sweet but
hasn't got a flavour of it's own so it just takes ont he flavour of what you are mixing
it with so we are just going to get a peanut butter flavoured powder that we can use in
our dessert here. Once your peanut brittle is completely cold
you can snap it into small pieces ready to use. i
On a plate place some peanut butter powder. Then a chocolate hemisphere
Then fill it with chocolate cremeux, now your cremeux will set firmer if you put it in the
fridge so if you want it firm just refrigerate it at this stage.
Then sprinkle it with peanut brittle. Then take another hemisphere and press it
onto the base of a warmed pan. This is just going to melt the very edge so you just want
to melt that quickly and put it on top to make the sphere.
To make the caramel sauce is really easy put the cream, butter and brown sugar in a bowl
and stir. Then microwave on high heat for
it 1 minute bursts and stirring it until it is hot and thickened. And you can use this
on icecream and any desserts that you want. Place that into a jug.
Serve your dessert to the table and pour over the hot caramel sauce.
Now the top hollow part of the sphere will melt revealing the peanut brittle inside.
And then you can eat that rich creamy cremeux with the crunchy peanut brittle and smooth
caramel sauce. Subscribe to How To Cook That for more cakes,
chocolates and desserts Click here to go to the channel and watch
the video on tempering chocolate and here for recipe on howtocookthat.net
Have a great week and I'll see you Friday
[music: The Boat Song by Set Sail used with permission] *** *** How To Make Chocolate Balloon Bowls... - YouTube !!!
to life
I might stay in a case involving a little bit different paths instead of
working with hot and then work with chocolate
stay and making chocolate the pals since starting by blown-up San
water balloons maintain N my name out my chocolate in best
thirty-seconds just WAM
but it doesn't modest area after each into one
no mind
I'm using doctor because it seems to
hold them unique polls minutes in with the white
puzzle
white chocolate is optional you don't have keys much much think at a little
bit something special
you wouldn't you go and decrease the blade with
and smile just don't make sure that the people incomes away
from did the ball and it'll be easy
have made a white chocolate thanks just the thing to sit on plans to extend
right
on and it blames me
me and my ski clean-cut
well the
rather not
too much well on the whites into the chocolate doesn't stick
and lane hair making Sam
chocolate shapes need to go inside my ball when I finished
I make a mistake making my shapes let teeth and
and these breaks and make sure if you can he can t text me chain make
nice the shapes and its strong making at Patton steamboat I keep getting it now
we see this will make the outside area well not quite nice
you know say make inside if you bowl quite nice nights leading
on top reduction mean definitely an
now I was running out chocolate Hess and I'm Bowl is
quite and small at but it still looks quite nice all the same shit after
should put my planes now miss the east
and just pull out the access mean
comes out quite easy a may have it
managed in Poplar St the ones that
and it my
chocolate well in San now to check like a and getting hundreds and thousands
is just think it makes it a little bit more special
nominees make maestro please look nice and pretty
and getting them in it second edible glitter
and because much-awaited in the fridge do
could live a condensation on them since the amplitude stick
nice and it just makes it look quite nice and frosted
genetically thin mustache especially if you make any effort in a party or
something
understanding few he's managed it in various things
now like my putting that was my finished Bowl
and I'll say makes him shapes
with the leftover chocolate that I had nitpicking
cash
how many he came in love cream
lot not that great
man admits to a base just six a much nicer with that
better on first hit me pretty
now and then at my nice
shapes they made genetics a special
near really really easy to you
nasa made to capture month as you can see and is going to get a and Justin KK
powder
pic is I didn't have any injured and another story
good measure man has my elbow
where I put the white chocolate on top of the dark chocolate that
and like this one as well I'd like to clean again
and that make you a piece
much for I hope you enjoy my video guys
he liked him and he listens up subscribes the channel
you think I Spy me are
Michael
theme *** *** Chocolate Truffles Tutorial - Gem Ombre Truffles - YouTube !!!
a foot injuries today let's teach you how to make white chocolate
unreachable degraded column
dusting the science well Kennedy to seizing some nasa dust
this really cute truffles interest
chapel
just melted and using eighty
spinning which one this will be a
this team
well the change fun
continued the STM

on picked up an account French for about
to Super Bowls at my age coming
gannett much each president
braces color to get sleep
same agreement on
too much I miss you use
Jens
just makes it
article about $
citing happen you can to

calories just because you chocolate
said for you chance to you plan
in same
angry im
have planted
wake anything
page by mid and put on lastly and
collapsed mine Kilcher and
their wrists way
cannot use tapping
hope last couple
you can
and that's in the fridge for about 15 minutes
for admittance from had troubled
infringement nothing
my at some final details manana
goalie the way I do is I cut out to the strip that came in the packaging in that
way
aikman that were in ET and compressed and keep a leaf raking
because it is sorry sticky you could
and rehearing getting

fingers string fresh
only and pressing
companies polycotton mold these
chocolates very pretty shiny finish
run finish soon animals the tent you more than
latin hunk ran funny happened
leaves each of its last gotti
most point I didn't use patient chocolate this was compound
I can't be see compound chocolate
you don't have to temperate which means you can just not in the microwave
stream to carry
your children
tension mccauley a comparably I just give it
nice Press with my thing
that really and his they have here somewhere paper they're printed in a
building containing
and it's just a really pretty small polka dot pattern
the second
some to a couple much
much as you can see have my pink butterfly
just sending back the
week
my weekly in a statement print
but for me chapel
thing
typically just consists of to and we consider
be close to you stylista
and wouldn't cable and that %uh
Sun I hope you guys enjoy the theater it isn't particularly
select the up when he had to leave a comment below and I'll do it is to make
it happen
thank you for watching and I'll see you next week in *** *** Chocolate Balls Tutorial - YouTube !!!
to cookies crafting and I'm gonna be your host for today is recently is going
well I love to close
goal is simple Rios some chocolate cream case and the police and so what we gonna
put all the oil into the
and now a little bit more
different and *** *** Pootles Advent Countdown #14 Mini Box for Chocolate Balls Tutorial - YouTube !!!
hi there its sound from people suck idk thank you very much for joining me today
and thank you for joining me and people that don't count on this is
projects
that are coming out you too weak all the way through December this is today's
project isn't it cute tiny little box that holds chock-full of a couple of
days ago had purchased with two couples in and subsequent to make festive and
this one uses a tiny piece of paper that measures just six by four centimetres

by
inches
by
centimetres economy today with the package thank you
want to have one show this is the home for Christmas paper I like it I like
this strike retro that's the two retro for me but I'm gonna show you how to
make its own alongside scores at one and three eighths of an inch two and three
quarters four and one eighth of an inch and five and a half and in metric that
three and a half seven ten and a half and
then you turn around and run
scored again one and three eighths of an inch and two inches which in metric is
three and a half and five centuries
school bags little tardy she morning
and somehow managed to fit in
ok so hopefully consumers school lines now what I hold in the heart of course
on to live with these two in the middle
there's a longer part of the top that that's two inches from there there this
is only one and three eighths of an inch said this is the bottom of the box so a
metric that five centimeters that means any three and a half that you need to
cut up to the first school I'm not a second just the first and remove that
little little rectangle that ok thats I still go to school now we're going to
cut up these funds here again just to the first school on the books
finished on insurance of the box is 138 that way in that way it's five eighths
of an inch to that point there from the base to their but all the way to where
the bottom of the river but two inches from there to their show in metric its
three and a half centimeters that way in that way all the way around its one and
a half century to still air base to that like button there is five centuries the
size but the back right so this is the branch and when before you put your
chocolates in school shit together we will see that it won't go any further
Ridgeline there so that's where it's going to stop so so cheap and you put in
the country
couple of holes in lunch so we fit in here every single light not risk

might be pushing it
yeah it's gonna make it popular resentment
reached my boys he's a
damned ideological it so let's say the size I that's how many of it in there
and get them very clear where I get my phone and I love them through the great
I did put a picture on my facebook patients and he said would you get
mister X for the photo ID not easter eggs that was funny
party also
perfect children home from school tomorrow partly that's the thing at the
moment is that the children taken presidential each other my budget
doesn't allow for the fact that my children between four of them are in
class with a hundred and twenty other children so that's not going to happen
but a nice little treat like this may be the best friend or a couple of their
friends anyway thank you so much for joining me *** *** Chocolate Peanut Butter Balls Recipe - Laura Vitale - Laura in the Kitchen Episode 905 - YouTube !!!
done
%uh
one
hi enlarge battalion and the personal are you getting I wanna share if u
my recipe for happy about evolved out with them
I know that these are usually meet around the holidays on a to make a treat
a sweet treat
I and that's what these this recipe actually was influenced by one of Joe's
family members and she actually make these around Easter and Mother's Day and
Father's Day like very much
all year long and sons fathers day mothers they are kinda coming up I
thought this would be a really great treat to package up in like a boxing
game
to you were up to
a nice little treat or present
not they are
so easy to make miss you really be called chocolate peanut butter crispy
ball
but whatever you fifty I think Todd at the think tank hook us up with some
confectioner sugar
he also many some rice creo any kind you'd like
some creamy peanut butter liberman potted Potter
and you need a little bit a vanilla extract and also don't need just a
couple more ingredients to make the chocolate coating
that's going to come in a little bit so for now it is so easy and simple just
wait and see
I've got a small saucepan into my salt pan am going to at
my own salted butter I'm just going to
yeltsin this over about MediaWiki and then what add
our next ingredients attack
it's about where
at the banal and now I'm going to just
turned of am going to add my peanut butter I sprained my little boy with
some non-stick spray so they kind of
pops out really easily and now I'm just going to take my time
and make than the peanut butter and the butter into everything
is a nice in creamy and smooth you might have to turn this back
on medium green in order for it to melt a little bit quicker but
just take your time and be patient I should use a much bigger scale
in a much bigger South Penn but what can I say
don't think quite some time head
a fabulous that looking out to take a bath in there so if Nemu
wanna go and buy a few are now
thousand things the peanut butter and butter and fill the bathtub for me
appreciate it
at but this is done and now it's just a question up putting everything together
really easy you got your right theory all your confectioner sugar
and
poor
this luscious nests I'll over the top now mike you want to say one thing
you okay adjust the amount of confectioners sugar
that in this recipe you can adjust it to however much you like
now some people at the port at the pound of sugar in here
when I on the other hand
modest amount not too much but yet not too little I think this is the perfect
amount but
if you make this recipe and given a taste along the way
and just find that a need a little more sugar than by all means just add a
little bit more sugar
now what you need to do don't think years of it never gonna come together
it's never gonna hold
but it will what you need to do is just be patient
and makes this with your spatula until every piece I love
every little bit of power sugar is no longer visible you want it to be really
incorporated you want
that rice crispy know that right serio and
the power should go to be well coated in that battery next year so just take your
time
and given a good mix get that upper body workout again forgot to get this morning
get it done now this is what you are looking for
okay for now I have here they just filled my ball the above water and i
also have a baking sheet
with some parchment paper that I sprayed with nonstick spray
got my lower heating the little ice cream scoop that about a teaspoon size
and what you gonna do is you're going to just
porn them for now and then
will keep his all roll once you have formed them because you could do this
just put your hands but I always find that
arm the kinda very inside cell four-man
and then we'll roll them and down will get them chilling
once you have them all
so for me know you got all your your
battering the same size you want to just take your hand game plan a little water
otherwise
that's going to stick your hand and give them a nice little roll don't have to be
perfect I me mine certainly not perfect summer bigger than others but who cares
that amputee up anything that homie
now it got that rustic have charm to a
now one I have rolled each wanna pop this
into the fridge these me to set for a good couple of hours you can even good
at the ninety-four
make like really easy if you've got budget people I'm
are you making these for you can double or triple the recipe it completely up to
you
and really fantastic if you don't like a baby shower bridal shower does anything
like that when you need to
no guitar a burn I was wealth giving out food
up so this is a great one to make everyone loved them and they're just so
easy so I'm just gonna fall on them let them chill
and then we will cut them okie dokie
had a couple of hours in the fried and they are set and they're perfect and
ready to go so you don't need to make
it I went to spike one thing to another any difference so X I did it's not even
funny
you can even make a chocolate coating to coat the thin what I've got here are
some semisweet chocolate chips
and some vegetable shortening its kind porn you have actual shortening
its gonna give you the right consistency the right shine and mix it up to that
the chapel wall crack you can not over a double boiler
or you can do an idiom in a pop it in the microwave on that melted chocolate
setting
and let it melt for about
seconds giving it a stir every
seconds or so
to make sure
it's getting knotted even if my pop this an OK won't get to coding
the K
this looks perfect
and now I just hate you little peanut butter balls
you can do this with to Forks if you want to or you can do with your fingers
however your heart desires
and you just dipped on in there like us all
that to myself voice by the way and you popped them
right back on ga.-based sheet now is gonna continue
to do these as quickly as I can
and then I'm gonna let them set and then we'll be ready to enjoy them
poppies in a fridge
only for about
minutes so that they sacked and don't worry if they don't
look all perfect because look when you pick them up
I just circling around the edges you got to go with it in all our to tap a
factory
this is lacking the kitchen so my food will look like it's been made in this
case

no factor here but it's really easy and really simple
see like that and then this can be the Cook Street in a look at beautiful
that'll truffles about so creamy
paying a barroom crunching
perfect in
not is but
idoney with you how to make these they're not like
sir fifty have the mean really bad they're so
Harvard that I like them to be really nice and creamy in the crunch coming
from the quitting on the right serial
bad at the piano by paula like if the you are in the same boat as I am about
texture and flavor and aroma sweetness this is a recipe for you
girl are in the kitchen on comp the recipe will be waiting for you make it
back to these this weekend for your friends and family
take a picture share me of social media tweet me talking re tweet tweet tweet
tweet tweet tweet tweet
and tell you how much I love you going to be down below I have enjoyed my time
with me now
time by
them
time *** ***