filling recipes for chocolates

filling recipes for chocolates filling recipes for chocolates
I need a recipe for butter cream filling for chocolate Easter eggs. No butter frosting, though. Anyone?

I did a search on Google and all I can find are places that sell eggs or butter buttercream that sell bulk filling. What I seek is a recipe that can be done at home. It must also be egg-free.

Butter Cream Filling Recipe 1 / 2 cup (1 stick) unsalted butter, softened 2 cups sifted sugar icing v. 1-3 soup. milk or heavy cream 1 tablespoon tea. vanilla zest of 1 / 2 large orange (no white skin – the rind only) In a medium bowl, beat softened butter with hand held Electric mixer at low speed until creamy. Add half the icing sugar and 1 tablespoon soup. milk. Stir at low speed. Scrape bowl and beater (s) well with a rubber spatula. Add half the remaining icing sugar and vanilla. Stir at low speed, then increase the speed of medium-high and beat until fluffy. Gradually add the remaining milk enough for good spreading consistency, you do not want the filling too steep, but it should not be liquid, either. Remove from mixer, by hand, add the orange zest. Refrigerate until needed.

Chocolates

$1.99

Chocolates Embellishment An assortment of handmade, dimensional chocolate stickers on one sheet. These make a great addition to gift bags, greeting cards as well as scrapbooking pages. Sizes vary. Holiday, Valentines Day, candy, creamy filling, carame

Making Artisan Chocolates

$14.99

Today’s chocolates have gone upscale, mixing flavors such as chile peppers, caramel, or wasabi with high-quality bittersweet or imported chocolate. But creating such mouthwatering confections no longer requires a cooking degree–Making Artisan Chocolates will teach you all the inside tips, techniques, and methods for making designer-quality chocolates at home. Once only available to pastry chefs, the techniques shown here will help you create chocolates to rival those found in upscale retail stores and chocolate shops. Forget milk chocolate candy bars–the recipes in this book combine daring and unusual flavors to create truly unique culinary creations. Using ingredients such as vanilla bean, mint, and fresh raspberries, Andrew Garrison Shotts will teach you how to create one-of-a-kind homemade chocolates, truffles, and confections that will dazzle your friends and family. Includes more than 40 recipes for chocolates, truffles, and confections using spices, vegetables, fruits, and herbs for flavor Features tried-and-true culinary tips, techniques, and methods for foolproof homemade confections every time Step-by-step instructions, breathtaking photographs, and informative sidebars teach you how to create chocolates just like a professional chocolatier Covers techniques such as how to temper chocolate, how to make truffles, how to create flavor fusions, and how to mold chocolates Making Artisan Chocolates has a distinctive and easy approach to the chocolate making process. Andrew Shotts’ technique, cleverness, and sense of taste are evident inside each recipe. –Francois Payard, Chef, Restaurateur, and Author of Simply Sensational Desserts and Bite Size

Chocolates and Confections at Home With the Culinary Institute of America

$26.09

Chocolates at Home will marry techniques, advice, troubleshooting, and recipes for accessible candy making.  Chapters are Equipment and Ingredients; Chocolate, Chocolate, Chocolate!; Master Techniques; Truffles and Chocolates; Toffees, Brittles,

Fine Chocolates 2

$78.4

Dozens of original chocolate recipes and professional tips.

Lindt Chocolates – Raspberry

$41.95

Lindt raspberry bar. Swiss milk chocolate with liquid raspberry filling. A tasty chocolate bar that will light up your day.

Chocolates and Confection:

$40.94

Chocolates and Confection

Tea And Chocolates

$14.89

Tea And Chocolates

Chocolates and Confections at Home with The Culinary Institute of America

$23.06

For author info, a recipe, and photos from this book click here. The home candy maker’s guide to creating stunning chocolates and confections. Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook. In addition, Chocolates and Confections at Home includes ingredient and equipment information, packaging and storage practices, and troubleshooting tips for common preparation issues. Richly illustrated with more than 150 full-color photos that illustrate key techniques as well as finished confections Covers chocolates, truffles, toffees and taffies, fudge and pralines, marshmallows, jellies, nuts, and much more Author Peter Greweling is a professor of baking and pastry arts at the CIA, as well as a Certified Master Baker and Certified Hospitality Educator Chocolates and Confections at Home is the ideal resource for anyone who wants to graduate from chocolate chip cookies to create impressively decadent delights.