Pink Chocolate Recipes

Steps:

• Heat the milk and sugar in a small saucepan over medium heat until it is hot. Do not let it boil. Put the white chocolate into a mug, add the hot milk, and stir vigorously. Add the liqueurs and stir gently. (Or, if available, place all the ingredients into a pitcher and steam with an espresso wand.) Serve immediately.
• Slice the vanilla bean in half lengthwise. Scrape out the seeds and place them along with the bean rind into an airtight container along with the sugar. Mix thoroughly. Let sit for 1 week before using.

Steps:

• Heat first amount of chocolate chips, whipping cream, and butter in a saucepan on lowest heat, stirring often, until chips are almost melted.
• Remove from heat and stir until smooth.
• Add food colouring one drop at a time, stirring until mixture is light pink throughout.
• Press jam through sieve into a bowl and discard seeds.
• Add liquer and stir well into chocolate mixture.
• Cover and chill for about 2 hours until firm enough to roll into balls.
• Roll into balls and freeze on a waxed paper lined baking sheet for about 1 hour until firm.
• Melt second amount of white chocolate chips and dip balls until entirely coated.
• Place on same waxed paper lined baking sheet and let set for at least 1 hour.
• If using, melt pink chocolate and spoon into a piping bag fitted with a small writing tip.
• Drizzle pink chocolate in a decorative pattern over balls, if desired.
• Let stand until set.
• Enjoy!