From: ak399@cleveland.freenet.edu (Carole A. Resnick)
Date: 21 Oct 1993 06:32:07 GMT
Stir the semisweet chocolate in a medium-size heavy saucepan over very low
heat until melted and smooth. Spoon about 1/2 teaspoon of the melted
chocolate into each of twenty-four 1-inch paper or foil bonbon cups. Drop
about 1/4 teaspoon preserves into each cup. Spoon enough of the remaining
melted chocolate into each cup to fill to the top. Set the cups aside.
Stir the milk chocolate chips in a small heavy saucepan over very low heat
until melted and smooth. Remove fromthe heat and set aside. Stir the
confectioners' sugar and 1/2 to 1 teaspoon of water in a small bowl until
blended and smooth; add a drop of food color, stirring to a light pink
color. Spoon the melted milk chocolate and the icing into separate
heavy-dutp sandwich bags. Seal or twist the bags shut; cut a tiny hole in
one corner of each. Pipe icing in lines across the tops of the chocolate
cups. Pipe chocolate in lines crosswise to the icing. Refrigerate at least
30 minutes until set. Store in an airtight container in the refrigerator
for up to 1 week. Makes 2 dozen cups. [REDBOOK; Nov 1990]. Posted by Fred
Peters.
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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