Chahinez Tabet Aoul is the recipe developer, photographer, and writer behind Lifestyle of a Foodie and Simple Copycat Recipes. Based in Las Vegas, Nevada, Chahinez is known for creating approachable, high-reward recipes that feel like they came straight from your favorite restaurant. Only easier, more fun, and made right a thome!
Easy Mirowave Caramels (No Candy Thermometer Needed!)
Close-up of cool whip candy cut in half, showing the fluffy 3-Musketeers, style chocolate center coated in smooth dark chocolate.
Candy
Easy Cool Whip Candy (3 Musketeers Copycat Recipe)
Close-up of a chocolate Christmas tree cake truffle with a fudgy center, white drizzle, and festive holiday sprinkles.
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I read some of the comments, please specify. The recipe states to warm the whipping cream and pour over chopped chocolate, but the #1 filling states to pour warm liquid over the chopped BITTER-SWEET chocolate. But the #1 before serving states to use the bitter-sweet chocolate. Please clarify and change the printing on the recipe.
Hi Theresa, good question and I can understand how this can get confusing. But there are TWO separate ganache’s, one that goes into the filling, and one that goes on top. If you look at the specific measurements, the first one that goes into the filling uses 8oz of chocolate that goes with the hot heavy cream, while the second one uses 6oz with the heavy cream. You can use the same bitter-sweet chocolate type for both, they don’t need to be different, but you will need two separate amounts for the recipe as stated. Hope this helps 🙂
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