If you want to impress the kids (and their parents) at that Halloween party, you probably don't want to open a bag of Hershey's Kisses and yell, "Go for it!"
Instead, you can make a bigger splash by whipping up a platter of your own homemade treats.The operative word here is "whip up."
We went in search of chocolate-y recipes that take minimal time and effort, i.e., no candy thermometer, no humidity problems, and no funky ingredients. We tested the recipes on kids and co-workers and had them eating out of our hands.
Melt milk chocolate in a double boiler over hot, not boiling, water. High temperatures will cause the chocolate to stiffen. We tried to microwave milk chocolate on high and ended up with a thick, lumpy mess. Microwave chocolate on medium for a short time, take it out and stir until the unmelted portion is blended. Don't keep melting it until all of it is soup. Chocolate burns easily.
If you find yourself out of the called-for chocolate, you can substitute the following: three squares (1 ounce each) semisweet chocolate equals 1/2 cup or 3 ounces semi-sweet chocolate chips.
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RECIPES
SNOW GHOST COCOA CREAM PIE
1/2 cup unsweetened cocoa
1 1/4 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
1 baked 9-inch pie crust or graham cracker crumb crust, cooled
Sweetened whipped cream
In medium saucepan, stir together cocoa, sugar, cornstarch and salt. Gradually blend milk into dry ingredients, stirring until smooth. Cover over medium heat, stirring constantly, until mixture boils; boil one minute. (Mixture will thicken to pudding consistency. Do not burn.) Remove from heat; stir in butter and vanilla. Pour into baked pie crust. Carefully press plastic wrap directly onto pie filling. Cool; refrigerate six to eight hours. Free-form ghost with whipped cream. Serves 6 to 8.
- From Hershey's
REESE'S PEANUT BUTTER CUPS
1/2 cup peanut butter
1/6 cup powdered sugar
1 12-ounce package Hershey's milk-chocolate chips
1/4 teaspoon salt
In a small bowl, mix the peanut butter and powdered sugar until firm. Melt the chocolate chips in a double boiler over hot, not boiling, water. Add the salt.
Grease muffin-tin cups and spoon some chocolate into each cup, filling half way. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.
Note: A shallow muffin tin or candy tin works best. But if you only have the larger, more common, muffin tin, simply fill each tin only halfway with the chocolate and peanut butter.
- From "Top Secret Recipes," Todd Wilbur
SOLDIER'S FUDGE
1 14-ounce can sweetened condensed milk
1 12-ounce package semi-sweet chocolate chips
1 1-ounce square unsweetened chocolate
1 teaspoon vanilla
1 1/2 cups chopped nuts, if desired
Butter square pan, 8-by-8-by-2 inches. Heat milk, chocolate chips and unsweetened chocolate in 2-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Stir in vanilla and nuts. Spread mixture evenly in pan. Refrigerate until firm, at least one hour. Cut into about 11/4-inch squares. Makes about 3 dozen.
- From "Betty Crocker's Chocolate Cookbook."
TRUFFLES
6 1-ounce squares semi-sweet chocolate, cut-up
2 tablespoons margarine or butter, cut into pieces
1/4 cup whipping cream
1 6-ounce package semi-sweet or milk chocolate chips
1 tablespoon shortening (not margarine or butter)
Heat semi-sweet chocolate in heavy, 2-quart saucepan over low heat, stirring constantly, until melted. Remove from heat; stir in margarine, then cream. Refrigerate, stirring frequently, just until thick enough to hold a shape, 10 to 15 minutes. Drop by teaspoonfuls onto foil-lined cookie sheet. Shape into 11/4-inch balls. Freeze 30 minutes.
Heat chocolate chips and shortening in double boiler or in bowl set over hot, but not boiling, water. (Water should not touch container.) Stir frequently until melted. Dip truffles, one at a time, into chocolate; place on waxed paper-covered cookie sheet. Sprinkle some truffles with finely chopped nuts immediately after dipping if desired. Refrigerate truffles until coating is set, about 10 minutes.
If desired, drizzle some truffles with melted chocolate or a mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk; refrigerate just until set.
- From "Betty Crocker's Chocolate Cookbook."