White Chocolate Liqueur Recipes Recipe For Zucchini

EASY CHOCOLATE LIQUEUR RECIPE

Steps:

• Mix the sugar with water and cocoa and bring to a boil over medium heat stirring occasionally.
• Reduce the heat to low and simmer until the cocoa is dissolved and the mixture thickens up slightly.
• Remove from the stove and cool at room temperature.
• Add the alcohol to the mixture.
• Pour the mixture into bottles and cover tightly.
• Keep in a cool, dark place for about 14 days and shake the bottles vigorously everyday.
• Strain liqueur through a cheese cloth or a wet coffee filter. The residue will be very thick so change filter halfway through.
• Pour in clean bottles and cover tightly. Let it age for at least a month in a cool, dark place.

WHITE CHOCOLATE SHOT

Steps:

• In the container of a blender, combine the creme de cacao and ice cream. Blend until smooth, then pour into shot glasses and top with whipped cream.

CRANBERRY ZUCCHINI BREAD

Steps:

• In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

ZUCCHINI BREAD WITH COCONUT AND CHOCOLATE CHIPS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Beat the eggs in a large bowl until frothy. Stir the vegetable oil, sugar, and zucchini into the eggs.
• Sift the flour, baking powder, baking soda, and salt together in a separate bowl; stir into the zucchini mixture until combined. Fold the coconut and chocolate chips into the resulting mixture; pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHOCOLATE LIQUEUR SHELLS

Steps:

• 1. With a spoon, smear melted chocolate evenly over inside of 12 paper cups.
• 2. Turn cups upside down on a plate.
• 3. Refrigerate until set.
• 4. Gently peel off the paper.
• 5. Mousse: Slowly melt white chocolate.
• 6. Remove from heat; quickly beat in egg yolks.
• 7. Set aside.
• 8. In a separate bowl, beat egg whites until stiff, but not dry.
• 9. Divide egg yolk into three separate bowls and add 1 teaspoon of a different liqueur to each bowl.
• 10. Add a drop or two of green food coloring to bowl containing creme de menthe - if desired.
• 11. A drop or two of yellow coloring can be added to Cointreau mixture.
• 12. Gently fold a third of the egg whites into each of the bowls.
• 13. Spoon into chocolate shells.
• 14. Refrigerate 2 hours.
• 15. These shells should be consumed within 24 hours.
• 16. The chocolate cases can be made ahead of time and stored in a cool, dry place.
• 17. Makes 12 candies.