Chocolatier Gayle ReMine shows great ways to make chocolates in a jiffy. Her treats include Almond Bark, Chocolate-Covered Bananas and Chocolate Mousse.
Almond Bark
Ingredients:
almonds
melted confectioner's chocolate
Preparation:
Cover a cookie sheet with aluminum foil. Spread almonds across the foil. Toast them in the oven while melting chocolate in the microwave. Take almonds out and let cool for several minutes, then pour chocolate over them while on the cookie sheet. Let cool.
A variation of this recipe includes mixing broken Oreo cookies into melted white chocolate (see image above), then pouring that mixture over the almonds. Let cool.
Chocolate-Covered Bananas
Ingredients:
bananas
melted confectioner's chocolate
Preparation:
Cut banana(s) into slices and place them in the freezer while melting chocolate in the microwave. When bananas become hard (takes about 10 minutes), remove them from the freezer and dip them individually into the chocolate. Garnish with fruit as desired.
For a variation on this dish, dip the bananas in milk chocolate on one half and in white chocolate on the other.
Chocolate Mousse
Ingredients:
melted confectioner's chocolate
whipped cream
Preparation:
Mix melted confectioner's chocolate with whipped cream to make a delicious mousse. If there is leftover chocolate from any of the above recipes, make it into a mousse and serve on the side.
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