Recipes from the backside with GMK and Beha Catering

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by Amy Stallings

WHAS11.com

Posted on April 27, 2010 at 8:06 AM

Updated Tuesday, Apr 27 at 8:10 AM

MINT JULIP TRUFFLES

1-can (16oz)  White icing (grocery store)
2 cup   White chocolate candy coating
1/3  cup  Bourbon of your choice.
1 ½ cups  1 ½  White candy coating
DASH   mint extract (cake or candy store)
   Green food coloring 

Put the can of white icing in a large bowl, pour in the bourbon, stir until liquid is combined with the icing,

Melt the white chocolate  in a microwave oven (one minute at a time) till smooth, add the melted white chocolate to the icing/bourbon mixture, stir until smooth.    Transfer the filling mixture in a 9 X 13 pan and chill in freezer for about 30 minutes.  Roll mixture into ¾ inch balls, and chill for 30 more minutes.
 
Melt 1 ½ cups white candy coating in a microwave for 2 to 3 minutes (1 minute at a time) till smooth.  Add a dash of mint extract to white chocolate.  Dip ¾ inch balls into melted chocolate (using a fork or spoon).  Place balls onto waxed paper; Chocolate will dry and harden in 5 or 10 minutes.

Reserve ¼ cup melted white chocolate, add enough food coloring to tint chocolate mint green, drizzle the mint green on the top of the dipped balls.

KENTUCKY BOURBON BALLS

1-can (16oz)  White icing (grocery store)
2 cup   White chocolate candy coating
1/3  cup  Bourbon of your choice
1 ½ cups  Dark chocolate candy coating
½ cup   half pecans

Put the can of white icing in a large bowl, pour in the bourbon, stir until liquid is combined with the icing. Melt the white chocolate  in a microwave oven (one minute at a time) until smooth, add the melted white chocolate to the icing/bourbon mixture, stir until smooth.

Transfer filling mixture in a 9 X 13 pan and place in freezer for about 30 minutes.  Roll mixture into ¾ inch balls and chill for 30 more minutes.
 
Melt dark chocolate candy coating in a microwave for 2 to 3 minutes (1 minute at a time) until smooth.  Dip ¾ inch balls into melted chocolate (using a fork or spoon).  Place balls onto waxed paper; press 1-pecan half on top of each ball.  Chocolate will dry and harden in 5 or 10 minutes.

PINK LILIES

1-can (16oz)  White icing (grocery store)
2 cup   White chocolate candy coating
1/3  cup  Amaretto 
1 ½ cups  White chocolate candy coating
   Pink or red food coloring

Put the can of white icing in a large bowl, pour in the  Amaretto, stir until liquid is combined with the icing.  Melt the white chocolate in microwave oven (one minute at a time) until smooth and add to the icing/bourbon mixture, stir until smooth.   

Transfer the filling mixture in a 9 X 13 pan and place in freezer for about 30 minutes.  Roll mixture into ¾ inch balls, and chill for 30 more minutes.
 
Melt 1 ½ CUP white candy coating in a microwave for 2 to 3 minutes (1 minute at a time) until smooth.   Dip ¾ inch balls into melted chocolate (using a fork or spoon).  Place balls onto waxed paper; Chocolate will dry and harden in 5 or 10 minutes. 

Reserve ¼ cup melted white chocolate, add enough food coloring to tint chocolate pink, drizzle the pink on the top of the dipped balls.

Note:  you can purchase “candy coating” from most Candy or Cake stores, Michael's (in cake deco dept) and some grocery stores.   We also sell it by the pound.  It looks like little disc, is already tempered, and easy to work with.

 

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