Chocolate Cornucopia
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
61
Spice
51
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
170 g
Dark ChocolateDirections:
1
Special equipment: You will need: One 3 1/2 by 6-inch by 1 1/2-inch cornucopia mold (6-ounce size), 5 to 6 bulldog clips, and acorn and/or leaf molds To make tempered chocolate, chop the chocolate into pieces and place 3/4 of it in a small glass bowl in a microwave for 20 seconds exactly
2
Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny
3
Add the remaining 1/4 of the chocolate and stir until smooth
4
The chocolate should register 87 to 89 degrees F on a candy thermometer
5
Secure the mold halves together with the bulldog clips
6
Place the tempered chocolate in a measuring cup and pour half of it into the mold
7
Swirl the chocolate around to make sure all areas are covered and no air bubbles are visible
8
Pour any excess chocolate back into the measuring cup
9
Place the mold in the refrigerator, right side up, standing on the bull dog clips as feet, and allow to harden for one minute
10
Repeat and process, and pour the rest of the tempered chocolate back in the mold and swirl it around to coat into an even layer, pouring any excess chocolate back into the measuring cup
11
Place the mold back in the refrigerator, right side up, until it hardens and looks opaque, about 10 minutes
12
(Do not leave the mold in the refrigerator longer than 10 minutes or the chocolate will crack
13
) Meanwhile, fill 3 acorn and/or leaf molds with the extra chocolate, smoothing the top with a palette knife
14
Refrigerate for about 10 minutes to harden
15
Unmold the cornucopia
16
Using the remaining chocolate (which by now will be thickened) "glue" the acorn and/or leaf molds to the edge of the cornucopia and allow to set for a few minutes
17
Fill the cornucopia with truffles, chocolate dipped cashews or chocolate dipped fruits