European Peanut Butter Chocolates Recipes

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CHOCOLATE PEANUT BUTTER EMAPANADAS



Chocolate Peanut Butter Emapanadas image

Provided by Food Network

Categories     dessert

Time 2h

Yield 10 empanadas

Number Of Ingredients 15

2 cups flour
Pinch salt
1/4 cup superfine sugar
8 ounces (2 sticks) unsalted butter, chilled
1/4 cup ice cold water
Filling, recipe follows
1 egg
1 tablespoon water
Confectioners' sugar
1/2-cup semisweet chocolate chips
1 tablespoon butter
2 tablespoons sugar
2 tablespoons cream
1 cup creamy peanut butter
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F. In a food processor, lightly pulse together all the dry ingredients. Add the butter, cut into very small pieces, and pulse several times until pea-sized lumps of butter are apparent. With the processor running, add the water and continue running until just before the dough comes together (about 15 seconds). Turn out the dough onto a floured work surface and form into a disc; cover tightly and refrigerate for at least 1 hour.
  • Filling: Melt the chocolate and butter on top of a double boiler until smooth. Stir in the remaining ingredients until uniform in color.
  • On a floured surface, roll out dough 1/8-inch thick and cut out circles with a 4-inch round cookie cutter. Combine egg and water and brush circles with egg wash. Spoon the peanut butter mixture in the center of each round. Fold circle over 1 side to form a crescent shape and seal the edges firmly using your fingers. Using a floured fork, press the edges of the empanadas.
  • Brush the empanadas with egg wash and immediately dust with confectioners' sugar using a flour sifter or a fine mesh strainer. Bake in a pre heated 400-degree F oven for 15 to 20 minutes or until golden brown.

CHOCOLATE BUTTER



Chocolate Butter image

A delicious butter to serve with warm scones! It is nice on pancakes too, served with a bit of whipped cream. Rich and yummy! If refrigerated, please remove and let stand at room temperature for about 15 minutes to soften before serving. You can use margarine to replace the butter, but butter is best!! Source: Chocolatier magazine

Provided by Elly in Canada

Categories     Low Protein

Time 5m

Yield 3/4 cup

Number Of Ingredients 4

2 tablespoons unsweetened cocoa powder
1/4 cup icing sugar
1/2 cup butter, softened
1/4 teaspoon pure vanilla extract

Steps:

  • In a medium bowl, using a hand-held mixer, beat the butter until creamy.
  • Sift cocoa and icing sugar together, add to butter and mix well.
  • Add vanilla and continue beating for 1 - 2 minutes until mixture is smooth.
  • Put blended mixture into small dish and serve. If not using butter immediately, cover and refrigerate.
  • Enjoy!

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