Chocolate Mini Melts France Recipes

LITTLE FRENCH FUDGE CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 6 cupcake cups, preferably in a dark-colored metal pan.
• Place 1 chopped bar of bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl; place bowl in microwave, and cook on low power until the butter has melted and the chocolate is soft, 2 to 3 minutes. Check and stir often to avoid burning the chocolate. Stir until smooth.
• In a mixing bowl, whisk cinnamon, vanilla extract, eggs, egg yolk, sugar, and salt until thoroughly combined, and stir in the flour just until blended. Mix in the chocolate mixture, stir the batter a few times until smooth, and lightly mix in the 1/2 bar of bittersweet chocolate broken into 1/2-inch pieces. Spoon batter into the prepared cupcake cups, filling them about 3/4 full.
• Bake in the preheated oven until a knife inserted into the center of a cake comes out with streaks of thick batter, about 18 minutes. The tops of the cakes should be almost firm. Allow to cool in the pan on a rack for 5 to 10 minutes to serve warm, or 20 minutes to serve at room temperature.

CHOCOLATE MINT CANDY

Steps:

• In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm. , Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer; chill for 10 minutes or until firm. , Warm remaining chocolate mixture if necessary; spread over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1-in. squares.

CHOCOLATE MINI-LOAVES

Steps:

• Position the rack in the center of the oven and preheat to 350°F. Generously spray the inside of a mini-loaf baking pan with the cooking spray and set aside.
• Put the butter, coffee, cocoa and milk in a small microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 3 minutes. Whisk to combine.
• Whisk the flour, granulated sugar, cinnamon, chile powder, baking soda, baking powder and salt in a large bowl. Beat the sour cream, eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients; stir in the sour cream mixture, until just combined. Divide the batter equally among the loaves, filling each about ¾ of the way. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Allow the loaves to cool in the pan on a rack for 10 minutes. Run a knife around each loaf to loosen, remove the loaves and let cool completely on a rack.
• To serve, dust the tops of the loaves with confectioners' sugar. If you like, cut out small hearts or other festive stencils and place them on the loaves before dusting.

CREAMY CHOCOLATE MINT MELTS

Steps:

• Line bottom and sides of a 8x12 inch glass dish with waxpaper.
• Combine 2/3 of candy coating and the chocolate chips in a 4 cup glass measuring cup.
• Microwave on high uncovered, 2 1/2-3 minutes or until mixture is softened.
• Stir until smooth.
• Spread 1/2 of the chocolate in bottom of baking dish.
• Refrigerate until set, about 20 minutes. (allow remaining chocolate to stand at room temp.).
• Place remaining candy coating in 2 cup glass measuring cup.
• Microwave on high uncovered, 1 1/2 -2 minutes or until softened.
• Stir in peppermint extract and food coloring. (mixture will become very stiff).
• Mix in cream until spreading consistency.
• Spread over chilled chocolate mixture.
• Refrigerate until set, about 20 minutes.
• Spread remaining chocolate mixture over mint layer.
• chill until set.
• Before serving, allow to warm to room temperature, then, holding onto waxed paper edges, lift mints from pan.
• Cut into serving pieces, about 1 inch or smaller as desired.
• Mints need to be at room temperature to cut without the chocolate breaking.

CUBAN MINI MELTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Divide quartered bread slices evenly between 2 large baking sheets .
• Combine ham, Swiss cheese, mustard, and mayonnaise in a large bowl and mix well. Place 1 tablespoon of mixture on top of each piece of bread on 1 of the baking sheets.
• Bake topped bread in the preheated oven for 4 minutes. Add baking sheet with plain bread to the oven and continue baking 3 minutes more.
• Remove both baking sheets from the oven. Place a dill pickle slice on each topped bread slice; cover with a piece of plain toasted bread. Secure each mini sandwich with a toothpick.

CHOCOLATE MINI MELTS - FRANCE

Steps:

• The night before, chill the squares of dark and white chocolate in the freezer.
• On cooking day, preheat the oven to 400°F.
• Melt the 10 1/2 oz chocolate either in a double boiler or in the microwave.
• Add the butter and the icing sugar, and blend this until you get a very smooth, thick consistency. Divide this mixture into 2 and have it in 2 different bowls.
• Whip the flour and 3 eggs in one bowl.
• Whip the ground almonds and 3 eggs in another bowl.Incorporate the flour-based mixture into one of the two chocolate mixtures; incorporate the almond-based mixture into the other bowl of chocolate.
• Each chocolate batter will make 7 little cakes, a total of 14. Use muffin pans, or something shallower. They should be buttered. Silicone pans will work well and should be lightly buttered.
• From each chocolate bowl, pour the batter into 7 little recipients.
• Take the chocolate squares from the freezer, and place one in the center of each of the 14 cake batters.
• Put the pans on the middle rack of the oven, and cook for 12 - 15 minutes.
• After they are out of the oven, let them cool, just enough to handle, before popping them out of their molds.
• Place them into paper cups. Serve warm.