| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
24 |
Servings |
INGREDIENTS
|
|
Pastry for one crust 9-inch pie |
| 1/3 |
pk |
(12-oz) Nestle Toll House Little Bits semi-sweet chocolate; divided |
| 1/3 |
c |
Heavy cream |
| 1/4 |
c |
Sugar |
| 1/8 |
ts |
Salt |
| 2 |
|
Egg yolks |
| 1 |
tb |
Brandy |
|
|
Whipped cream |
INSTRUCTIONS
GEM CUPS
FILLING
Gem Cups: Preheat oven to 450 degrees. Cut pastry into 24 circles using
2-1/2 inch round cookie cutter (rerolling scraps as necessary). Press
circle in each cup of gem pans. (NOTE: Gem pans are miniature muffin pans.)
Bake at 450 degrees for 7-9 minutes. Remove from pans. Cool completely on
wire racks.
Filling: In small heavy gauge saucepan, combine 1/2 cup Nestle Toll House
Little Bits semi-sweet chocolate, heavy cream, sugar and salt. Cook over
low heat, stirring constantly, until chocolate is melted and mixture is
smooth. Remove from heat. In small bowl, beat egg yolks. Stir in 1/4 cup
chocolate mixture. Return to saucepan; cook 1 minute longer. Stir in
brandy. Pour into Gem Cups. Chill. Serve with whipped cream; sprinkle with
remaining Nestle Toll House Little Bits semi-sweet chocolate. Makes 24
gems.
From <Favorite Recipes: Nestle Sweet Treats>. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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