Best 2 Chocolate Covered Snow Peaks Recipes

Calling all chocolate and coconut lovers! Get ready to embark on a culinary journey with our enticing Chocolate-Covered Snow Peaks recipe. These delightful treats are a harmonious blend of sweet and rich chocolate ganache, nestled atop a delicate coconut macaroon base. Each bite offers a symphony of textures, from the smooth and creamy ganache to the light and airy macaroon.

In this comprehensive guide, we'll take you step-by-step through the process of creating these delectable desserts, ensuring success even for novice bakers. We'll delve into the art of crafting the perfect chocolate ganache, achieving the ideal balance of creaminess and richness. You'll discover the secrets of creating light and fluffy coconut macaroons, resulting in a perfectly balanced flavor combination.

Whether you're a seasoned baker looking to expand your repertoire or a beginner seeking a sweet challenge, our Chocolate-Covered Snow Peaks recipe is sure to impress. With detailed instructions, helpful tips, and a touch of culinary inspiration, we'll guide you towards creating these elegant and irresistible treats. So, let's gather our ingredients and embark on this delicious adventure together!

Let's cook with our recipes!

CHOCOLATE COVERED SNOW PEAKS

Chocolate Covered Snow Peaks image

Tyler Florence pipes classic meringue into little peaked mounds. After drying in the oven overnight, they get dipped in dark chocolate for a dramatic finish. Tyler dipped their bottoms, but you can also dip their sides, as we did in the photograph.

Provided by Tyler Florence

Categories dessert

Time 9h40m

Yield about 24 cookies

Number Of Ingredients 5

Ingredients

4 large egg whites, at room temperature
1 teaspoon cream of tartar
1 cup plus 2 tablespoons superfine granulated sugar
1 teaspoon pure vanilla extract
2 cups dark chocolate chips

Steps:

Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper.
In the bowl of an electric mixer, beat the egg whites on medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn up the speed to medium, beating until just fluffy. Add the sugar gradually, while whisking, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, 5 to 7 minutes.
Place the meringue into a piping bag with a medium-size round tip attached. Pipe 48 bite-size tear-drop-shaped meringues onto the sheets and place in the oven. Bake for 1 hour undisturbed, and then turn off the heat and leave in the oven overnight to really dry out.
Melt the chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak, dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drip off before placing on a baking sheet lined with wax paper. Allow to set at room temperature; do not put in the fridge. Once set, store in an airtight container.

CHOCOLATE COVERED SNOW PEAKS

Chocolate Covered Snow Peaks image

That Snow Peaks are my favorite. Very light and little chocolate. My family like it.

Provided by Sylwia Wojdyla Ohlrich

Categories Other Desserts

Time 1h40m

Number Of Ingredients 5

Ingredients

4 large eggs whites at room temperature
1 tsp cream of tartar
1 c plus 2 tablespoons superfine granulated sugar
1 tsp prue vanilla extract
1 1/2 c dark chocolate chips

Steps:

1. PREHEAT oven to 225F and line 2 baking sheets with parchment paper.
2. IN the bowl of an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn speed up to medium, beating until just fluffy. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.
3. PLACE meringue mixture into a decorating bag with a medium-size nozzle attached. Pip 24 bite-size "kiss"-shape meringues onto the trays and place in the oven. Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.
4. MELT chocolate over a double-boiler or in the microwave on medium power for 30 second. Holding each meringue by the peak dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drop of before placing on the cookie sheet lined with wax paper. Allow to set at room temperature - do not put in the fridge. Once set, store in an airtight container.

Tips:

Use a good quality white chocolate that melts smoothly and easily.
Chill the chocolate-covered peaks before serving to help them set and firm up.
If you want to make the peaks ahead of time, you can store them in the refrigerator for up to 2 weeks. Just be sure to bring them to room temperature before serving.
You can use any kind of sprinkles or decorations you like to decorate the peaks.
If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to pipe the melted chocolate.

Conclusion:

Chocolate-covered snow peaks are a delicious and easy-to-make treat that is perfect for any occasion. They are sure to be a hit with kids and adults alike. So next time you are looking for a fun and festive treat, give these chocolate-covered snow peaks a try.