Chocolate Snowflakes Recipes

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CHOCOLATE CORN FLAKES



Chocolate Corn Flakes image

Provided by Food Network

Categories     dessert

Time 30m

Yield About 6 dozen pieces

Number Of Ingredients 2

4 cups corn flakes
16 ounces bittersweet chocolate, tempered

Steps:

  • Pour the corn flakes into a large mixing bowl, then pour about half of the bittersweet chocolate over them. Using a rubber spatula, mix until they are coated evenly. The chocolate will immediately begin to set. Once the chocolate has set, repeat with the remaining chocolate to give it second coat.
  • Quickly scoop the chocolate corn flakes into small mounds onto a parchment-lined sheet pan. (It is easier to use one spoon to scoop the mounds and another spoon to scrape them onto the sheet pan.) It is important to work quickly because the mixture is easier to scoop before the chocolate hardens.
  • If your kitchen is very hot, you can place the sheet pan in the refrigerator for about 5 minutes to allow the chocolate to harden, however, do not leave them in the refrigerator for more than 10 minutes. If they get too cold, condensation will form on them when they are removed from the refrigerator due to the difference in temperature between the cold chocolate and the warm air, which will cause the chocolate to turn white. While this doesn't affect the taste, it does ruin the appearance.
  • Store in an airtight container in a cool, dry area for up to 2 weeks.
  • How to Temper Chocolate (From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
  • Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
  • One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
  • Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
  • The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
  • A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

CHOCOLATE SNOWFLAKES



Chocolate Snowflakes image

Provided by Tracey Seaman

Categories     Cookies     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 2 to 3 dozen cookies (depending on size of cookie cutter)

Number Of Ingredients 8

1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder, preferably Dutch-process
1 1/2 cups all-purpose flour
About 1 cup confectioners' sugar, for decorating

Steps:

  • In electric mixer, beat butter and sugar at high speed until fluffy, about 5 minutes. Add egg, baking soda, and salt and beat at medium speed until blended. Add cocoa powder and mix at low speed until incorporated. Add flour and mix at low speed until just combined. Divide dough in half, form into 2 disks, and wrap in plastic wrap or waxed paper. Chill until firm, at least 1 hour or up to 2 days.
  • Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 heavy large baking sheets with parchment paper.
  • Remove 1 dough disk from refrigerator. On lightly floured work surface, roll out dough to 1/4- to 1/8-inch thickness. Using 3- to 4-inch snowflake cookie cutter, cut out cookies; transfer with spatula to baking sheets. Gather and reroll scraps and cut out additional cookies. Chill cookies 10 minutes.
  • Bake until somewhat firm to the touch, about 10 minutes. (Do not overbake or cookies will be bitter.) Cool on pans 2 minutes, then transfer to racks and cool completely. Repeat with remaining dough.
  • To decorate, lay lacy doily on top of cookies and dust with confectioners' sugar.

MARSHMALLOW SNOWFLAKES



Marshmallow Snowflakes image

Float these snowflake-shaped marshmallows in cups of hot chocolate.Get the Marshmallow Snowflakes How-To.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 100

Number Of Ingredients 6

2 envelopes (each 1 scant tablespoon) unflavored gelatin
1 1/2 cups sugar
2/3 cup light corn syrup
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Vegetable-oil cooking spray

Steps:

  • Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.
  • Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238 degrees (soft-ball stage) on a candy thermometer, about 5 minutes.
  • With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.
  • Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.
  • Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.

SNOW FLAKE COCOA



Snow Flake Cocoa image

This is an easy and delicious cocoa you can make in your slow cooker. It is great for Christmas parties!

Provided by Diana S.

Categories     Drinks Recipes     Hot Chocolate Recipes

Time 2h35m

Yield 10

Number Of Ingredients 6

2 cups whipping cream
6 cups milk
1 teaspoon vanilla
1 (12 ounce) package white chocolate chips
Whipped cream
Candy canes

Steps:

  • Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
  • Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.

Nutrition Facts : Calories 433.1 calories, Carbohydrate 27.9 g, Cholesterol 84.3 mg, Fat 32.5 g, Protein 8.2 g, SaturatedFat 20 g, Sodium 114.7 mg, Sugar 26.5 g

CHOCOLATE SNOWFLAKE COOKIES (CHOCOLATE CRINKLES / CRACKLES)



Chocolate Snowflake Cookies (Chocolate Crinkles / Crackles) image

Make and share this Chocolate Snowflake Cookies (Chocolate Crinkles / Crackles) recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 2h15m

Yield 8 dozen, 96 serving(s)

Number Of Ingredients 9

2 cups sugar
1/2 cup vegetable oil
4 (1 ounce) unsweetened chocolate squares, melted
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sifted powdered sugar

Steps:

  • Combine sugar, oil, and melted chocolate in a large mixing bowl; beat at medium speed of an electric mixer until blended.
  • Add eggs and vanilla, mixing well.
  • Combine flour, baking powder and salt in a medium bowl.
  • Add about one-fourth of dry mixture at a time to chocolate mixture, mixing after each addition.
  • Cover and let chill at least 2 hours.
  • Shape dough into 1-inch balls, and roll in powdered sugar.
  • Place cookies 2 inches apart on lightly greased cookie sheets.
  • Bake at 350 degrees F.
  • for 10 to 12 minutes.
  • Cool on wire racks.

SNOWFLAKE COOKIES



Snowflake Cookies image

This is my mom's Christmas cookie recipe that the kids and I have made for years. Great fun to make and decorate.

Provided by Patty Morris

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 1h40m

Yield 12

Number Of Ingredients 6

1 cup shortening
1 ½ cups white sugar
3 eggs
3 ¾ cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • In a large bowl, cream the shortening with the sugar. Add the eggs and vanilla and mix well. Sift the flour and salt into the creamed mixture and stir in gradually. Chill dough for at least one hour.
  • Roll the chilled dough out to 1/8 inch thick and cut into desired shapes. Bake on an ungreased baking sheet for 6 to 8 minutes. Allow cookies to cool before decorating.

Nutrition Facts : Calories 408.9 calories, Carbohydrate 54.9 g, Cholesterol 46.5 mg, Fat 18.7 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 4.7 g, Sodium 309 mg, Sugar 25.2 g

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