Dark Chocolate Mounds Recipes
DARK CHOCOLATE MOUNDS
Steps:
- 1. Mix the coconut, condensed milk, and powdered sugar together. Wet your hands and transfer the mixture to a sheet of wax paper. Roll into a log. Place in refrigerator for 1 hour.
- 2. Mix the melting chips with the butter and microwave 30 seconds at a time stirring until smooth and glossy.
- 3. Dip each mound in the chocolate and place on wax paper until hardened. Enjoy
CRISPY CHOCOLATE MOUNDS
Make these bite-size treats while the Turkey Rice Soup is simmering and then chill. The recipe is so simple that the kids can help.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- In a microwave, melt chocolate and peanut butter chips; stir until smooth. Stir in the cereal, raisins and peanuts. , Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until set.
Nutrition Facts : Calories 99 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
MOUNDS BALLS
I make these bite-sized treats as gifts for friends-and I get lots of thank-you notes in return. The mailman doesn't mind delivering them, though. He gets a box of candy, too! We have three generations of family working together on our dairy farm in the "thumb" of Michigan. Everyone agrees these milky morsels promote our product deliciously. -Kathy Dorman, Snover, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 7 dozen candies.
Number Of Ingredients 12
Steps:
- In bowl, cream together butter and sugar. Add coconut, milk, walnuts and vanilla; stir until blended. Chill until slightly firm; roll into walnut-sized balls. Insert a toothpick in each ball. Place balls on baking sheets; freeze. In double boiler over simmering water, melt chocolate chips, chocolate squares and paraffin wax. Keep warm over hot water. Using picks as handles, dip frozen balls into chocolate mixture; stick picks upright into was paper-covered Styrofoam sheet. Chill until firm. Remove picks and package candy in individual paper liners. (May also be frozen.)
Nutrition Facts : Calories 111 calories, Fat 7g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 18mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
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HOMEMADE MOUNDS OR BOUNTY CHOCOLATE BARS
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- Meanwhile, melt chocolate in the microwave at the defrost setting, or over double boiler. When melted, using a fork or dipping tool, begin to dip each coconut shape into the chocolate.
- Once completely coated, place back onto the wax paper lined tray, and if desired, sprinkle the top with a little coconut. Repeat with the rest of the candies.
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Reviews 2Estimated Reading Time 3 mins
- With a small scoop or teaspoons drop walnut size scoops of candy on parchment paper covered baking sheet. When done making scoops carefully roll each scoop into a ball and then shape into an flat oval about 1.5 inches long, .5 inch wide and about .5 inch thick, place back on sheet. Place in freezer for 10-20 minuets to harden. These will not get rock hard but will set up a bit. While in the freezer, melt your chocolate. Melt chocolate in microwave in 20 second intervals stirring in between each interval. When chocolate is melted dip candies in chocolate with a fork. Make sure to cover the candy completely. Gently tap the fork on the side of bowl to let excess chocolate drip off candy. Carefully place candy back on parchment paper. Repeat until all candies are coated in chocolate. Re-melt chocolate as needed in order to cover all candies. Let candies set up a bit and then drizzle remaining chocolate over the top for garnish. Place in freezer to set chocolate.
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