| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
60 |
Servings |
INGREDIENTS
| 20 |
oz |
Semisweet chocolate |
| 2 1/2 |
lb |
White chocolate |
| 1 1/2 |
lb |
Cream cheese |
| 3/4 |
c |
Confectioner's sugar |
| 3/4 |
c |
Coffee liqueur |
| 1 1/2 |
c |
Whipped topping |
INSTRUCTIONS
Cut 6 inch circles from wax paper; cut in half and shape into cones; secure
edges wtih tape.
Place dark chocolate into a pan and melt, let cool till slightly thickened,
then transfer to a ziplock bag. Make a tiny hole in the bottom corner, and
drizzle a bit into the lower 2 inches of the cone. Let cool completely.
Melt white chocolate, and cool until slightly thickened.. Brush a thin
layer over chocolate layer in cones, making sure to get the bottom of the
cone. Chill till firm.
Beat cream cheese, powdered sugar, and 1 teaspoon vanilla at high speed
till light and fluffy. Add liquer, beating at medium speed till combined.
Add whipping craem to liquer mixture. Place mixture into a pastry bag and
pipe itno cones. Chill till firm and ready to serve.
Posted to MC-Recipe Digest V1 #342
Recipe by: Southern Living, Dec. 1996
From: Janet Baker <jbaker@accunet.net>
Date: Fri, 13 Dec 96 12:55:30 -0500
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