Name: Patrice Demers’ Frozen Chocolate Candy
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 5 oz (140 g) dark chocolate pistoles; 5 oz (140 g) dark chocolate, coarsely chopped; 1 cup (250 ml) 35% cream; 9 oz (250 g) dark chocolate pellets; 9 oz (250 g) dark chocolate, coarsely chopped; 2 tablespoons (30 ml) canola oil; Chopped nuts

Ingredients

Frozen Candy
- 5 oz (140 g) dark chocolate pistoles
- 5 oz (140 g) dark chocolate, coarsely chopped
- 1 cup (250 ml) 35% cream
Coating
- 9 oz (250 g) dark chocolate pellets
- 9 oz (250 g) dark chocolate, coarsely chopped
- 2 tablespoons (30 ml) canola oil
- Chopped nuts

Preparation

Frozen Candy
- In a bowl, over a double boiler or in the microwave oven, melt the chocolate, stirring regularly so it doesn’t burn. Keep warm.
- In another bowl, whip the cream with a whisk until soft peaks form.
- Pour about 1/3 of the cream into the melted chocolate, stirring vigorously with a whisk. With a spatula, gently fold in the remaining cream.
- Pour the mousse into small ice cube trays. Place a toothpick or a wooden skewer into each cube and freeze for about 4 hours.  
Coating
- In a bowl, over a double boiler or in the microwave oven, melt the chocolate and add the oil. Let cool.
- Unmould the candy. Dip in the melted chocolate and then in the chopped nuts. Freeze.
- Keep in the freezer.

Patrice Demers’ Frozen Chocolate Candy

Categories

Ingredients

Frozen Candy

Coating

Preparation

Frozen Candy

Coating

Personal Note