Cappuccino Chocolates

Ing;
White chocolate: 150 gr. (chopped)
Cream: ½ cup
Coffee: 1 tsp
Light corn syrup: 1 tsp optional
Melted white chocolate or milk chocolate for coating, as required.
Method;
Prepare white chocolate ganache.
Put chopped white chocolate in a bowl. Heat cream with coffee & pour over the chocolate, add light corn syrup. Let it sit till chocolate softens then stir to mix.
Pour melted white chocolate (or milk chocolate) in the chocolate mold. Tap to take out air bubbles. . Chill for a while then turn over & let the extra chocolate drip out. Chill again till chocolate is hard. Fill in the filling & cover with melted white chocolate. Chill till set. Take out from the mold & store in the fridge.

Peanut Butter & Jelly Cups

Ing;
Creamy Peanut Butter: ½ cup
Butter: 2 TBS
Icing sugar: ¼ cup
Strawberry Jam or Jelly: ¼ cup
Toasted peanuts (chopped) for decoration
Melted chocolate for cups
Miniature baking cups or chocolate cups

Method;
On a double boiler or in a microwave heat the peanut butter & butter till softened & smooth. Then add in the icing sugar & mix well. Keep aside.
With the help of a brush or a tsp apply melted chocolate on the base & the sides of the cup. Chill till set. Then fill in peanut butter mix. half, then spoon in a little jam. Cover with melted chocolate. Sprinkle chopped peanuts. Chill till set. Then store in the fridge.

Peppermint chocolates

Ing;
Icing sugar: 120 gr.
Unsalted butter: 10 gr. (softened)
Peppermint essence: 1/8 - ¼ tsp
Vanilla essence: 1/8 tsp
Evaporated milk: 1 ½ - 2 TBS
Melted dark chocolate for coating.

Method;
In a bowl beat together icing sugar, butter, both essence & evaporated milk till fluffy.
Pour melted dark chocolate in the chocolate mold. Tap to take out air bubbles. Chill for a while then turn over & let the extra chocolate drip out. Chill again till chocolate is hard. Fill in the filling & cover with melted dark chocolate. Chill till set. Take out from the mold & store in the fridge.

Cookies & Cream Chocolates

Ing;
White chocolate: 150 gr. (chopped)
Cream: ½ cup
Oreo cookies: 4-6 (chopped)
Light corn syrup: 1 tsp optional
Melted white chocolate for coating, as required.

Method;
Prepare white chocolate ganache.
Put chopped white chocolate in a bowl. Heat cream & pour over the white chocolate, add light corn syrup. Let sit for a while till chocolate softens. Stir to mix. Add chopped cookies.
Pour melted white chocolate in the chocolate mold. Tap to take out air bubbles. Chill for a while then turn over & let the extra chocolate drip out. Chill again till chocolate is hard. Fill in the filling & cover with melted white chocolate. Chill till set. Take out from the mold & store in the fridge.