Chocolate Candy

     I always felt left out, especially at Christmas and Easter when everyone else was eating chocolate candy and I wasn't.  I didn't want a whole box of chocolates, but one or two would have been nice, and then I got an idea when I was shopping for Halloween candy.  I always buy candy that my husband and I like so if we don't get very many trick or treaters, the candy won't go to waste.  This year I made a point of looking for candy without chocolate so I wouldn't be left out.  I bought the fun size Payday and had twelve left over.  Then I decided that between my husband and I, we could make one of my favorite candies which is chocolate covered almonds.  I think for our first time out we did very well.  My husband has made the chocolate coating for years to make his peanut butter balls only this year he used my dairy free chocolate.  Substituting the chocolate made no difference in how it reacted or how it tasted.
     You can use the basic chocolate coating on any fruit or nut or pretzel you want.

                                                                Chocolate Candy

2 10 oz. pkg. non-dairy semi-sweet chocolate chips
1/4 paraffin (This can be found in the baking aisle of the grocery store and in this small amount is safe to eat.               It is necessary to get the chocolate to set up.)
12-18 fun size candy bars that have no chocolate coating, cut in half
roasted whole almonds or nuts of your choice(I made a dozen candies using 48 almonds)
small paper cups

     Cut the the candy bars in half and have them close at hand so when the chocolate is melted you can begin covering them.  Cover two cookie sheets with waxed paper, foil or something else you can remove later.  This will keep you from having to wash the cookie sheets.  On one of the sheets set out rows of the small paper cups but don't put anything in them yet.
     In a double boiler, or one pan set in another with water in the bottom pan and chocolate chips in the top, stir the chocolate chips to begin melting.  Using a potato peeler, shave the paraffin into the pan with the chocolate.
     Once the chocolate and paraffin are melted you can begin the coating process.  This works better if you have a partner for help.  Put in one half candy bar, using a small slotted spoon-like a serving spoon-turn until it is coated and lift it out and place on your cookie sheet and repeat until you have finished your candy bars.
     Meanwhile, if you have a partner, with your cookie sheet on the other side of the pan, put 1-2 tsp. of chocolate in three paper cups,  Put 4 almonds on top and cover them with chocolate and repeat.
     When you have finished making candy, place the cookie sheets in the refrigerator for 1-2 hours or in the freezer for less time.  Your can put them in plastic bags in the refrigerator when they have completely cooled and set up.
     If you don't use all the chocolate, you can put it in a container and freeze for later use.  When you reheat it you may have to add a few drops of olive oil to it.

     I am going to be taking a holiday break to visit relatives but will be back the week of Dec. 30.  I will be sharing my recipe for grilled/broiled fish and homemade tartar sauce.
     I hope everyone has a very nice and safe holiday.  My prayers continue to go out to those victims of Sandy as I know their holidays will not be what they had hoped for.
     See you in two weeks.  Happy Holidays!!

Bavarian Mousse

     If you need an elegant company dessert that looks like you went to a lot of trouble, this is your recipe.  It works best if you spoon it into individual serving dishes rather than serving it from a serving bowl just because the presentation is nicer.  I always top it with non-dairy whipped topping you find in the freezer section of the grocery store.  I use this product in a lot of recipes calling for whipping cream when the whipping cream needs to be whipped.  You can make it taste more homemade by adding 1/4 tsp. vanilla extract to 1 cup non-dairy whipped topping.

                                                              Bavarian Mousse

1 1/2 envelopes of plain gelatin
3/4 cups very hot water
6 oz dairy free semisweet chocolate chips
2 tsp. sugar
1/2 tsp vanilla
1 cup ice cubes
1 8 oz. tub non-dairy whipped topping
extra non-dairy whipped topping for serving

     In a blender combine gelatin and very hot water.  Blend on high for 40 seconds.  Add chocolate, sugar, and vanilla.  Blend until chocolate is melted.  Add ice cubes.  Blend until ice cubes are dissolved.  (Sometimes by this point the ice cubes won't dissolve all the way and the small pieces need to be scooped out with a slotted spoon and discarded.)

     Pour gelatin mixture in a mixing bowl and gently combine with the non-dairy whipped topping.  Spoon into dessert dishes or into a serving bowl.  Cover and refrigerate.  Serve, if desired, with more non-dairy whipped topping with vanilla added (1/4 tsp. per 1 cup of topping), chocolate curls, sprinkles, chopped nuts, or cookies.

     Depending on the size of your servings, this recipe will serve 4-6.

     Next time I will share how to make chocolate candy you can eat for the holidays or really any time.  I don't want to eat a mountain of candy, but it would be nice when everyone else is have a treat if I could have one too and I will share how easy it will be for you to be included.

     See you next time.