Best Chocolate Basket Recipes

CHOCOLATE FRUIT BASKET CAKE

Steps:

• Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., Spread frosting between layers and over top and sides of cake. Separate candy bars; lightly press into sides of cake. Arrange berries on top; brush with preserves. Garnish with mint if desired.

CHOCOLATE BASKET

Steps:

• Combine candy coating and corn syrup just until blended. Spread onto a sheet of waxed paper to 3/8-in. thickness (about an 8-in. square)., Let stand, uncovered, at room temperature for 2-3 hours or until dry to the touch. Wrap tightly with plastic wrap; let stand overnight. Use immediately or store up to 2 weeks., Building the Base, 1. Dip pretzels completely in melted chocolate candy coating or chocolate chips. Place on a wire rack and chill for 10 minutes. Reserve remaining chocolate. (Pretzels may be prepared a day ahead.) Be certain plastic cover is clean and dry. Place two dampened paper towels in the bottom of the bowl and position cover on the towels(to hold it in place). Place ends of the chocolate-coated pretzels around outer edge of cover, resting the other ends against the side of the bowl to form the supports for the basket sides (photo 1). Spoon or pour melted chocolate into cover (photo 1) until it is 1/8 in. from the top; reserve remaining chocolate. Be certain chocolate surrounds all pretzel sticks. Chill until chocolate is firm, about 30 minutes., Remove from the bowl. Carefully loosen the edges of the plastic, cover and remove. Set base on waxed paper., Make three ropes about 20 in. long; braid and set aside. Remelt, remaining chocolate and place a drop on the top of pretzels. Lay braided ropes on top (photo 3), blending the ends to create a finished edge. If pretzels break, "reglue" with melted chocolate; chill until set., Beginning to Weave , 2. Knead a 1-inch ball of Chocolate Clay until pliable but not soft and roll into 1/4-in.-thick ropes. Beginning on the inside of a pretzel, loosely weave rope around pretzels (photo 2)., Repeat, adding the next rope by overlapping slightly and pressing, ends together. Continue to weave between pretzels until the top of, the pretzels is reached, ending the last rope on the inside of a pretzel., Finishing the Basket, 3. Make three ropes about 20 in. long; braid and set aside. Remelt remaining chocolate and place a drop on the top of pretzels. Lay braided ropes on top (photo 3), blending the ends to create a finished edge. If pretzels break, "reglue" with melted chocolate; chill until set.

CHOCOLATE FRUIT BASKET CAKE RECIPE

Steps:

• Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Spread frosting between layers and over top and sides of cake. Separate candy bars; lightly press into sides of cake. Arrange berries on top; brush with preserves. Garnish with mint if desired. Yield: 12 servings. How-To: To keep the cake stand clean while frosting, line the edge with 3-in. strips of waxed paper. Center the first cake layer over the strips. When finished frosting, carefully remove strips one piece at a time. See cake stand»

WHITE CHOCOLATE EASTER BASKET

Steps:

• In a microwave-safe bowl, melt 20-oz. candy coating; stir until smooth. Stir in corn syrup just until blended. Spread onto a sheet of waxed paper to 3/8-in. thickness (about a 16-in. x 8-in. rectangle). Let stand, uncovered, at room temperature for 2 hours or until dry to the touch. Wrap tightly with plastic wrap; let stand overnight. Use immediately or store for up to 2 weeks. , Melt 10-oz. candy coating; stir until smooth. Completely coat pretzel sticks; place on a wire rack. Chill for 10 minutes. Set remaining melted coating aside., Be certain plastic cover is clean and dry. Place two dampened paper towels in the bottom of a 1-1/2-qt. bowl. Position cover on the towels (to hold it in place). Place ends of the candy-coated pretzels around outer edge of cover, resting the other ends against the side of the bowl to form the supports for basket sides., Spoon some of the reserved candy coating into plastic cover until it is 1/8 in. from the top and surrounds all of the pretzels. Chill until firm, about 30 minutes. Remove from the bowl and discard paper towels. Carefully loosen edges of plastic cover and remove. Set base on waxed paper., Knead a 1-in. ball of chocolate clay until pliable but not sticky. Roll into a 1/4-in. rope. Beginning on the inside of a pretzel, loosely weave rope around pretzels. Repeat, adding the next rope by overlapping slightly and pressing ends together. (Always end one rope and begin the next on the inside of a pretzel.) Continue to weave between pretzels until the top of the pretzels is reached, ending the last rope on the inside of a pretzel., Make three ropes about 20 in. long; braid and set aside. Remelt reserved coating; place a drop on the top of each pretzel. Lay braided ropes on top, blending the ends to create a finished edge. If pretzels break, "reglue" with melted coating., For basket handle, make one rope about 15 in. long. Push headband into rope to within 1 in. of each end; mold rope around headband to cover. Insert uncovered ends of headband into top braid of basket. Decorate with ribbon if desired.

EASY DESERT RECIPE AND GIFT BASKET IDEA ALL IN ONE- MINT CHOCOLATE FUDGE RECIPE

Steps:

• Melt Chocolate and White Chocolate chips slowly in a sauce pan under low heat Add condensed milk and butter- stirring until thoroughly mixed together In a separate bowl, melt 1 cup white chocolate until smooth Pour fudge mixture into a well-greased baking dish Drizzle White chocolate and SweetSticks on top Refrigerate until set For more recipes visit our website http://www.cheesesticks.com/

CHOCOLATE BASKET

Steps:

• Place soufflé dish or custard cups upside down on a baking sheet. Press aluminum foil over top and sides, letting it extend about 2 inches on bottom. Press foil tightly around bottom edge, making a sharp definitive edge. Place in refrigerator or freezer. In top of double boiler over very low heat, slowly melt chocolate. Stir until smooth. Let sit 15 minutes or until thick enough to pipe. If it becomes too firm while working, re-melt slightly. Fill pastry bag with some of the chocolate. Pipe a continuous drizzle of chocolate in a lacy pattern over bottom and sides of mold. Do not be concerned if chocolate drips slightly. If it drips too much, the chocolate is too warm. Refrigerate or freeze for 5 to 10 minutes or until chocolate is firm. Repeat with a second layer in the same manner. Refrigerate or freeze until firm. Repeat with a third layer; refrigerate or freeze until chocolate is firm, at least 20 minutes. Remove soufflé dish by carefully pulling it out from underneath the foil. Turn basket right side up and remove foil by slowly and carefully pulling it away from sides and bottom of basket. Pipe a decorative chocolate border around top edge of basket. Refrigerate while making handle (handle is optional). Line a baking sheet that will fit into your refrigerator or freezer with waxed paper. To make handle, measure the diameter of the basket, mark that width on the paper. Draw the curved shaped of a handle. Using room temperature chocolate and star tip, pipe zigzag lines around arc, following your handle pattern. Refrigerate or freeze until firm. Attach handle with warm chocolate.