Chocolate Pigs Recipes

MEXICAN CHORIZO PIGS IN BLANKETS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with foil.
• Toss the chorizo with 1 tablespoon of the oil on the prepared baking sheet, and bake, turning the chorizo halfway through, until fully cooked, 25 to 30 minutes. When cool enough to handle, carefully peel off the casing without breaking up the sausage.
• Meanwhile, cut open the avocado, scoop out the flesh and add it to a food processor. Add the cilantro, sour cream, lime juice, 3/4 teaspoon salt and a few grinds of pepper, and puree until very smooth. Transfer the avocado crema to a small bowl, cover and refrigerate until ready to use.
• Place a tortilla on a work surface, and spread with 2 tablespoons of the refried beans, leaving a 1/2-inch border. Sprinkle 1/4 of the Cheddar evenly on top, leaving the 1/2-inch border. Place a cooked chorizo link on the bottom edge of the tortilla, and roll up tightly. Skewer the outside edge with a toothpick to keep it closed. Repeat with the remaining tortillas, beans, Cheddar and chorizo.
• Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Place the 4 tortilla rolls in the skillet. If they start browning too quickly, turn the heat down to medium-low. As one side becomes golden brown, turn the rolls a quarter turn. Repeat until the rolls are crisp and golden brown all over, about 5 minutes total.
• Transfer the rolls to a cutting board, and let cool for 30 seconds. Cut each into 6 even pieces with a serrated knife. Arrange the pieces, cut-side down, on a platter. Top each with a dollop of avocado crema and some pico de gallo.

CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
• Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

CHOCOLATE PIGS

Steps:

• Melt the chocolate and copha together.
• Meanwhile, with scissors or hot knife, make a cut in the "rounded" part of the large marshmallow.
• Insert 2 almond flakes, small point upwards (ears).
• OR (for nut free) cut your ice cream wafers into small triangles and use them for ears.
• Dip the end of the small marshmallow into the choc and position on lower half of the "top" of the large marshmallow.
• Allow to set, (in fridge, about 10 minutes).
• Using any method you prefer, (skewers, dipper, forks etc.) coat the entire pig face into the chocolate, let drip a little, then position on a baking tray covered with baking paper.
• Allow to set, about an hour.
• Re-melt the remaining chocolate and use tweezers to dip the "eyes" into the chocolate and position above the nose. Wipe tweezers between uses.
• Melt your tiny amount of white chocolate and using a toothpick, give your pig nostrils.
• If your really arty, you can give them curly tails on the back of the creation!