Chocolate Pigs Recipes

CHOCOLATE PIGS

Steps:

• Melt the chocolate and copha together.
• Meanwhile, with scissors or hot knife, make a cut in the "rounded" part of the large marshmallow.
• Insert 2 almond flakes, small point upwards (ears).
• OR (for nut free) cut your ice cream wafers into small triangles and use them for ears.
• Dip the end of the small marshmallow into the choc and position on lower half of the "top" of the large marshmallow.
• Allow to set, (in fridge, about 10 minutes).
• Using any method you prefer, (skewers, dipper, forks etc.) coat the entire pig face into the chocolate, let drip a little, then position on a baking tray covered with baking paper.
• Allow to set, about an hour.
• Re-melt the remaining chocolate and use tweezers to dip the "eyes" into the chocolate and position above the nose. Wipe tweezers between uses.
• Melt your tiny amount of white chocolate and using a toothpick, give your pig nostrils.
• If your really arty, you can give them curly tails on the back of the creation!

CUTE PIG COOKIES

Steps:

• 1. In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Mix well.
• 2. Combine dry ingredients. Add to creamed mixture. Mix well.
• 3. Drop by tablespoons onto ungreased baking sheets. Bake @ 375 for 10-12 minutes or until edges are lightly browned. Cool on wire racks.
• 4. While cookies cool make your frosting. Add sugar, vanilla, milk and food coloring. Mix until smooth. Frost cookies.
• 5. Cut sugar wafers into triangles;place two on each cookie for ears. Place two pieces of Nestle chocolate pieces in the sticky part of cut marshmallow for nostrils. Place marshmallow on cookie for nose. Add two Nestle chocolate pieces to cookie for eyes.

FILIPINO CHOCOLATE MEAT (DINUGUAN)

Steps:

• Prepare pork blood by straining it and separating the blood that is in a jelly form in a separate bowl.
• Next add ¼ cup of water and break up the jellied blood with your hands and set aside.
• Slice pork into small bite sized pieces and set aside.
• Heat 1 tbsp of corn oil, add the pork, and spread it evenly on the bottom of the pot. Cover and let it cook on medium low heat for three minutes without stirring it.
• Remove cover, stir the pork, and drain the liquid accumulated. Add garlic and sauté for one minute, then add the onions, stir, and cover.
• Let it cook for another minute. Next add fish sauce and bay leaf and sauté for 3 minutes.
• Then add ½ cup of vinegar, cover, and bring to a boil. Lower the heat and let it simmer for 3 minutes.
• Add the chicken stock and salt and let it simmer for five minutes. Add the jelly formed pork blood first, stir for about a minute, then add the rest of the pork blood and the jalapenos.
• Continue to stir for about two minutes, cover, and let simmer for another five minutes. Add another ½ cup of vinegar. Again cover and let it simmer for an additional 5 minutes.
• Adjust the taste by adding salt & pepper if needed. For extra flavor, you can use Accent flavor seasoning. Serve with white rice.