Chocolate Cream Drops Recipes

CHOCOLATE CREAM DROPS

Steps:

• Mix thoroughly shortening, sugars and egg. Stir in melted chocolate. Next stir in sour cream (or milk) and vanilla. Sift flour, soda, and salt together and stir into batter. Mix nuts into dough. Chill dough if soft.
• Heat oven to 375°F
• Drop rounded tablespoonfuls of dough about 2 inches apart on greased baking sheet. Bake about 10 min until soft, when touched lightly with finger, almost no impression remains.
• For icing, melt chocolate and butter together (about 1 minute on High in microwave, stir after 30 seconds) then mix in powdered sugar until spreadable. If you need to refrigerate this and it gets hard, soften in microwave on high for 10-15 seconds. Spread icing on cookies when cool.

BUTTERCREAM CANDIES

Steps:

• In the bowl of a stand mixer with a paddle attachment (or in a large bowl using a handheld mixer), beat the butter until creamy (about 2 minutes).
• Add the confectioners' sugar. Beat on low for about a minute. Add the milk, vanilla, almond extract, and pinch of salt. Beat on high until smooth and creamy (about 3 minutes).
• Cover the bowl with plastic wrap and place the buttercream mixture in the refrigerator to chill for one hour, up to 24 hours.
• When ready, line a baking sheet with parchment paper and remove the chilled buttercream from the refrigerator.
• Scoop out the buttercream with a one tablespoon scoop and roll it into a ball. Place it on the parchment-lined baking sheet. Repeat with the remaining buttercream. (If the mixture gets too sticky, add some confectioners' sugar to your hands.)
• Place the balls of buttercream in the refrigerator to chill for another hour, up to 24 hours.
• In the last few minutes of chilling the buttercream balls, melt the chocolate. Add the chocolate pieces and oil to a microwave-safe bowl. Heat in 20-second increments, stirring after every 20 seconds, until the chocolate is melted and creamy. Let it sit for about 5 minutes to cool before dipping the buttercream balls.
• Remove the buttercream balls from the refrigerator. Working one at a time, gently drop the balls into the melted chocolate, making sure they are completely covered in chocolate.
• Using a fork, lift out the chocolate-covered buttercream. Use a toothpick or another fork to slide the buttercream candy onto the parchment-lined baking sheet.
• Drizzle the remaining chocolate over the candies. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
• Store candies in the refrigerator in an airtight container for up to 2 weeks.

SOUR CREAM DROPS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture and mix well. Chill for at least 1 hour. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 7-8 minutes or until lightly browned. Remove to wire racks to cool. , For frosting, melt butter in a saucepan until golden brown; stir in confectioners' sugar, vanilla and enough water to reach a spreading consistency. Frost cooled cookies.

CREME DROP FUDGE

Steps:

• 1. Line a 8 x 8 inch square pan with wax paper or parchment paper. In a microwave safe glass bowl (I use a 4 cup glass measuring cup), mix all ingredients, I like to dice the creme drops into 4 pieces. Microwave on high power for 2 minutes.
• 2. It will come out soupy just keep stirring very quickly and it will thicken up pretty fast. Make sure that you stir very well making sure that any of the white center that may have clumped a little gets dissolved.
• 3. Spread into prepared pan and refrigerate for 15 to 20 minutes. Cut into small pieces and store in covered container in the refrigerator.
• 4. TIPS: If not fully melted microwave a little longer. If you want it more chocolaty add 2 handfuls of chocolate chips. If fudge is too soft reduce butter to 1 Tablespoon.

FROSTED CHOCOLATE SOUR CREAM DROPS

Steps:

• Pre-heat oven to 350F degrees.
• In a large bowl, cream the butter at high speed for one minute. Add the brown sugar, baking soda and salt and continue to mix until they are well combined. Beat in the egg and vanilla. Now beat in the melted chocolate, then the sour cream.
• Begin to mix in the flour in thirds until well combined and the dough begins to stiffen. You may need to add the last bit by hand using a wooden spoon.
• Chill dough for 30 minutes.
• Place rounded teaspoons of dough on an untreated baking sheet about two inched apart . Bake for 8 to 10 minutes, until the edges are firm.
• Remove cookies to a cooling rack to cool. Once cool, spread a small amount of frosting on each cookie (frosting directions appear below). These will keep in a tightly covered container for three days. You can also freeze the cookies before frosting for up to one month.
• To prepare the frosting, place the butter, salt and vanilla in a medium bowl and whip until light and fluffy. Gradually beat in the cocoa and one cup of the powdered sugar. Add in the milk to soften the frosting a bit. Add in the remaining powdered sugar in parts, mixing well until incorporated. If it get too thick for spreading, then add a bit more milk.

SUPER GOOEY CHOCOLATE DROPS

Steps:

• Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
• Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
• Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
• In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.
• Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
• Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.
• Store cookies in a tightly sealed container at room temperature for up to a week.

CHOCOLATE COVERED CANDY CREAMS & OTHER STUFF

Steps:

• 1. soften cream cheese in microwave -- don't melt, simply soften -- about 30 seconds
• 2. begin to add powdered sugar by cup fulls -- work into cream cheese until it gets to be like a firm batter -- play dough would be a good example of the consistency you are looking for -- and you will end up having to do it with your hands
• 3. separate the ball into as many different flavors as you would like to make -- I used to make at least 4 or 5 at a time. (Suggested flavors that people liked: vanilla, almond, mint, anise, chocolate, rum, cherry, orange, lemon, etc -- whatever you have in your cupboard or desire to purchase for this project.)
• 4. To Flavor: make a deep thumb print in one of the balls and put in a drop or 2 of coloring and a tsp of flavoring -- begin working the ball with your hands until the color is smoothly distributed -- add more powdered sugar to bring back to workable dough that is not sticky. (I liked the colors to be pastel which I always thought were more appetizing so I never added more than 1 or 2 drops of food coloring -- you may do as much as you want.)
• 5. After each ball is colored and flavored I used to decide on a different shape for each flavor so I could tell which ones were which after they were all coated with chocolate. Such as: tiny balls for one flavor, little squares for another, oblong balls for another, rectangles for another, flattened balls for another, etc.
• 6. Slowly & carefully melt chocolate on low heat on stove top (or in microwave if you are comfortable with that -- I like the stove top because I have more control over the process) -- then dip each ball or shape into the chocolate and place on waxed paper covered cookie sheets. They will harden very quickly. I did not like to get my hands all chocolate covered so I always used a spoon to dip, and roll in the chocolate, then scoop out and place on waxed paper.
• 7. After I had made these over the years, I also began to experiment with chocolate coating things that were already made (I was getting lazy LOL). One of my most favorite things was to chocolate coat gum drops. Candy manufacturers used to make chocolate covered "jellies" which I always loved... but they began to disappear over the years... gum drops were a perfect solution for someone who missed them!!
• 8. I also found that I could chocolate coat dried pineapple, or mix peanuts with the chocolate to make little peanut heaps. We used to make "hay stacks" by dumping those hard canned Chinese noodles into chocolate and making little stacks. My sister used to like a Chunky candy bar and we made our own with peanuts and raisins in chocolate dropped by spoonfulls on waxed paper.
• 9. Other people like to coat pretzels and crackers and cookies... once you get started with chocolate coating things you will find lots of individual and unique ways to make Christmas gifts that your friends will get from no other source. They will be clamoring for your home made creations. Enjoy!