Wednesday Recipes: Chocolate Velvets

Dear Readers, I just hosted my daughter's bridal shower this past weekend. Of course, I made some of her favorites for brunch. But I'm also me--so I tried some new (to me) recipes. This is

a super easy candy that harkens back to my childhood. Not that my mom made these, but that's how old the recipe is.

I did change it up (see below). Blessings, Christina

Chocolate Velvets

Ingredients:

12 ounces milk chocolate (such as Hershey's)

3/4 cup heavy whipping cream

1/4 cup unsalted butter

1 1/2 tablespoons Kahlua (except I don't like coffee flavor and substituted creme de cocoa--and that extra chocolate flavor was delicious)

Chocolate-flavored sprinkles (needs 2 bottles--I ended up using Christmas sprinkles when I ran out of the chocolate)

OR finely chopped pecans (I didn't use because so many people have nut allergies)

Directions:

1. Position knife blade in food processor bowl.

2. Break the chocolate into pieces and place in bowl; process until finely chopped.

3. Separately, heat the cream and butter in a small saucepan over medium heat, stirring occasionally, until butter is melted, about 3 minutes.

4. With processor running on low, add hot cream mixture; continue processing until smooth and combined. Stir in chosen liqueur (I would bet creme de la menthe or orange-flavored liqueur would also be wonderful).

5. Pour mixture into a bowl; cover and chill 8 hours at least.

6. Shape mixture into 3/4-inch bowls (I used a cookie scoop--messy otherwise). Roll in sprinkles or nuts.

7. Place in an airtight container. Freeze 1 hour or firm.

Made approximately 36 candies.

Originally submitted by Cynthia Kannenberg, Brown Deer, WI to Southern Living magazine, December 2024 issue.