Valentine’s Day and chocolate go hand in hand. But instead of spending big bucks for a cardboard heart and a few truffles, you can make your own in about 10 minutes, plus refrigerating.
2 – 2/1 pkg. Baker’s Semi-Sweet Chocolate, divided
1 pkg. Cream Cheese
Melt 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in chocolate. Refrigerate until firm. Shape into 36 balls. Place on waxed paper covered cookie sheet. Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate with nuts or sprinkles. Refrigerate 1 hour.
2 pkg. Baker’s Semi-Sweet Chocolate
1 can Sweetened Condensed Milk
1 c. Chopped Walnuts.
2 tsp. Vanilla
Line 8” square pan with foil. Microwave chocolate and milk in bowl on HIGH 2 – 3 min. or until chocolate is almost melted, stirring after 2 min. stir until completely melted. Stir in nuts and vanilla. Spread into pan. Refrigerate 2 hours or until firm. Use foil to lift fudge from pan; cut into pieces. Store in refrigerator up to 1 week. For creamier fudge, let stand at room temperature 1 hour before serving.
If you are willing to spend a little more time in the kitchen, there are more recipes at bakerschocolate.com.
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