This recipe comes from Taste of Home. I was supposed to roll the mixture into 1" balls, flatten into discs, chill, then dip in a total of 2 c. melted chocolate but I pressed the mixture into a 9" square plastic cling wrap lined dish, topped it with 3/4 c. melted milk chocolate chips, chilled it for 20 minutes, took it out, placed another piece of plastic wrap on top, flipped it over and placed on a cutting board and spread another 3/4 c. melted chocolate on top of the other side and chilled it for another 20 minutes to harden the chocolate, then I cut it into small pieces. They're 3/4" thick.
I used a total of 1 1/2 c. milk chocolate chips because I wanted two very thin layers of chocolate, just for looks. I used water instead of evaporated milk, I used 3/4 t. pure peppermint extract instead of 1-2 teaspoons as called for, more vanilla than called for, and I used less liquid because reviewers said the recipe called for too much. I used almost one tablespoon less water and it was too much, made the mixture wet, so I had to add another 1/2 c. powdered sugar to the mixture, for a total of 4 1/4 c., and it's still a little soft, but not wet and sticky. This is simple to make, it's exactly like making cake frosting, so I'd use the recipe again.
I grade this a B because the recipe called for too much liquid, too much peppermint extract, and not enough vanilla extract.
No comments:
Post a Comment