Yeah, a chocolate kind of break. I posted this recipe for my Grama's Freezer Chocolates at A Glimpse Inside last month, but in case you missed it, here it is for all blog eternity! These little bon bons are so delicious and they're easy to make.
Grama’s Freezer Chocolates2 tbsp butter, room temp
1 1/2 tbsp corn syrup
6 cups (1 1/2 lbs) icing sugar
1/2 can sweetened condensed milk
2 tsp flavouring extract (vanilla, orange, and maple are all favourites)
Approximately 1 1/2 cups chocolate coating (I have used milk or dark chocolate bars or chocolate chips mixed with just a dab of shortening, as well as chocolate moulding wafers – it all works fine)
Mix all ingredients except chocolate and extract in a large bowl. Get in there with your hands and mix everything together until the filling forms into a ball with the consistency of Playdoh, adding just a tsp more condensed milk if necessary. If you want to make more than one flavour, divide the filling into two or three balls, and add about a tsp of extract to each ball. Mix again, until extract is incorporated. Truth be told, I never measure my extract; tasting a little gob of filling is so much more satisfying.
Next up is the chocolate. I like to use melted chocolate bars with a smidge of shortening added to them (Grama used food-grade wax). Moulding wafers are even easier, and melt well in the microwave. Sorry, Grama! I recommend melting your chocolate in a large Pyrex cup, starting with 1 min at 60% power in the microwave. The chocolate may not look like it has melted, but give it a good stir before microwaving for another 30 seconds. Be careful not to burn it!
At this point, Grama would chill her filling, roll into into little balls, and then use a toothpick to hand dip each one in chocolate. I usually bust out some candy moulds ($2-$3 at Bulk Barn) and spoon a bit of chocolate in each cavity, using the back of my spoon to make sure the bottom and sides of the mould are covered.
Pop the mould in the fridge for a couple minutes while you roll a little blob of filling for each chilled mould, and then spoon more warm chocolate on top. Let set 20 minutes in the freezer and remove the chocolates from the mould. Ta da – you need never be without chocolate again!
If plain chocolates aren’t your thing, you can dip balls of filling into chocolate and then roll them in crushed nuts, cocoa, sparkles, etc. This little container was an Easter surprise for a family friend, and my oldest son decided it would be fun to ‘paint’ (with more chocolate!) some texture onto the hardened dinosaur and egg candies, but you can see how smooth and pretty the unembellished versions are. Whether you let your imagination go wild, or stick to plain balls, these are a delicious treat to keep in your fridge (short term) or freezer (longer term). Enjoy!