By Elizabeth LaBau. Chocolate Expert
Hello, and welcome! I'm so glad you're here. I'm Elizabeth LaBau, the About.com Chocolate Expert, and that i write all the content on this website. I'm an old pastry chef, a present food author and recipe developer, as well as an absolutely shameless chocolate enthusiast. Let's have sugar magic together!
Updated October 31, 2015.
Calling all vanilla enthusiasts! Very Vanilla Creams pack intense flavor right into a small package. These smooth cream candies feature four different vanilla ingredients for that epitome of pure vanilla taste. You are able to substitute white-colored choc chips for that vanilla chocolate coating should you desire, but with respect to the temperature of the kitchen, you may want to keep your creams within the refrigerator to avoid the chocolate from getting too soft.
Ingredients
- 1/4 cup (1/2 stick) butter
- 1 package (5.25 oz) vanilla pudding mix, not instant
- 1/2 cup milk
- 1 lb powdered sugar, sifted
- 1 teaspoon vanilla flavoring
- 1 vanilla bean pod
- 1.5 cups white-colored chocolate coating
- Decorative sprinkles, if preferred
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Preparation
1. Prepare the vanilla pod by splitting it in 2 and scraping the seeds. Set the seeds aside for the time being and discard the pod or save for an additional use.
2. Put the butter inside a medium saucepan as well as heat it over medium heat before the butter is melted. Pour within the pudding mix and stir before the mixture is smooth and well-combined.
3. Gradually pour within the milk and then stir until mixture is smooth. Still prepare over medium heat, stirring, until mixture is extremely thick and pulls in the sides from the pan.
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4. Take away the pan in the heat and stir within the powdered sugar, vanilla seeds and vanilla flavoring. Permit the chocolate to sit down for five-ten minutes, until awesome enough to deal with.
5. Make up the mixture into about 24 small 1-inch balls and put on the foil-lined baking sheet. Put the candies within the refrigerator to relax for half an hour.
6. Put the chocolate coating inside a microwave-safe bowl and microwave to melt the chips, stirring after every 45 seconds to avoid burning.
7. When the chocolate coating is melted, dip the creams within the coating and put it well around the baking sheet to create. If preferred, top each chocolate with sprinkles or any other adornments as the chocolate continues to be wet.
8. Once firm, serve immediately or store within an airtight container within the refrigerator for approximately per week. Permit the creams arrive at 70 degrees before serving.
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