Basic Creme Center
Submitted by thommie9
Buttery candy fondant base for homemade chocolate-dipped truffles and cream centers. One batch makes vanilla, mint, chocolate, peanut butter, coconut, or cherry cordial variations.
YIELD
1 servingsPREP
20 minCOOK
20 minREADY
40 minThis is how candy shops do it. One base recipe, endless flavors, and a box of handmade chocolates that look and taste like they cost a fortune.
Dry candy fondant gets mixed with a full cup of butter and rests overnight until the two become best friends. Then heavy cream gets whipped in until the mixture is smooth and pliable.
Divide the batch into three bowls and flavor each one differently: vanilla, chocolate, mint, peanut butter, coconut, pineapple with pecans, or wrap it around a maraschino cherry for homemade chocolate-covered cherries that actually liquefy inside the shell.
Roll into one-inch balls, let them crust over, and dip in compound coating chocolate.
Variations
- Chocolate covered cherries: Seal a well-drained maraschino cherry completely inside the fondant. The cherry acid slowly liquefies the center into a cordial.
- Peanut butter cremes: Fold in smooth or crunchy peanut butter for a rich, salty-sweet center.
- Coconut cremes: Mix in macaroon coconut and a few drops of coconut oil for tropical candy that melts on your tongue.
Pro Tips
- Let the fondant and butter mixture rest overnight, tightly covered. This hydration step makes the dough smooth and workable.
- Dip the cherry centers immediately after removing from the fridge. The cherry acid starts liquefying the fondant fast, so timing matters.
- Use compound coating chocolate (also called dipping chocolate) for a shell that sets firm and glossy at room temperature without tempering.
Ingredients
Directions
Mix first 2 ingred. and let set overnight, or for several hours tightly covered.
Add cream and whip with heavy duty mixer or by hand.
Divide dough into 3 separate bowls.
Makes nice batch of each.
For each bowl, add whatever color/flavor, etc you like.
Below are some ideas:
Vanilla cremes: add vanilla ****to taste.
Chocolate cremes: add melted dark chocolate to taste.
Mint center: add drops of peppermint oil and pink coloring.
Black Walnut center: add drops black walnut oil and bl walnuts.
Peanutbutter cremes: add smooth or crunchy peanut butter.
Pineapple cremes: add drops pineapple oil, chopped candied pineapple and chopped pecans.
Jelly: add fruit “flavored” jelly into candy mold with matching flavored oil w/creme center.
Nut center: wrap creme center mix around a nut meat as filling; dip in white/tinted, or milk chocolate.
Chocolate covered cherries (cream type): wrap creme center mix around a well-drained marachino cherry.
Be sure the cherry is SEALED in the dough, chill and dip in choc.
- Be sure to dip as soon as removing from fridge.
The acid in the cherry causes it to start cordialing (liquifying) quickly.
Will liquify some, but some will remain “creamy” because of the butter.
Coconut cremes: add maccaroon coconut and drops or coconut oil For any dipped cremes: Form 1” balls, let crust over and dip in compound coating chocolate.
This is also called “dipping chocolate.
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