Recipe courtesy of Brigitte Browney
Save Recipe Print
Yield:
1 cornucopia
Level:
None

Ingredients

For the filling (pick one):

Directions

Special equipment: You will need: One 3 1/2 by 6-inch by 1 1/2-inch cornucopia mold (6-ounce size), 5 to 6 bulldog clips, and acorn and/or leaf molds

To make tempered chocolate, chop the chocolate into pieces and place 3/4 of it in a small glass bowl in a microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 87 to 89 degrees F on a candy thermometer.

Secure the mold halves together with the bulldog clips.

Place the tempered chocolate in a measuring cup and pour half of it into the mold. Swirl the chocolate around to make sure all areas are covered and no air bubbles are visible. Pour any excess chocolate back into the measuring cup. Place the mold in the refrigerator, right side up, standing on the bull dog clips as feet, and allow to harden for one minute.

Repeat and process, and pour the rest of the tempered chocolate back in the mold and swirl it around to coat into an even layer, pouring any excess chocolate back into the measuring cup. Place the mold back in the refrigerator, right side up, until it hardens and looks opaque, about 10 minutes. (Do not leave the mold in the refrigerator longer than 10 minutes or the chocolate will crack.)

Meanwhile, fill 3 acorn and/or leaf molds with the extra chocolate, smoothing the top with a palette knife. Refrigerate for about 10 minutes to harden.

Unmold the cornucopia. Using the remaining chocolate (which by now will be thickened) "glue" the acorn and/or leaf molds to the edge of the cornucopia and allow to set for a few minutes. Fill the cornucopia with truffles, chocolate dipped cashews or chocolate dipped fruits.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Chocolate Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Covered Strawberries

Recipe courtesy of Food Network Kitchen

Chocolate Fondue

Recipe courtesy of Tom Bowes

Chocolate Ganache

Recipe courtesy of Ina Garten

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Chocolate Pudding

Recipe courtesy of Tyler Florence

Chocolate Tart

Recipe courtesy of Tyler Florence

Chocolate Truffles

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories