From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)
Date: 24 Dec 1994 00:22:16 -0500
Source: The Chocolate Lovers Cookbook, Bay Books
Bring butter to room temperature. Melt chopped chocolate and chopped copha
over hot water, remove and allow to cool without setting. Cream butter and
beat in chestnut spread and rum. Stir in cooled chocolate mixture. Melt
additional chocolate over hot water (I'd use dark chocolate instead of
milk....it turns out much better). Place 36 coloured foil cases on tray and
pour 1/2 teaspoon melted chocolate into each case, just enough to cover
base. Reserve remaining melted chocolate.
Place chestnut mixture into a piping bag fitted with a fluted tube and pipe
swirls of mixture into foil cases. Trickle reserved melted chocolate over
chestnut mixture in cases. Keep refrigerated until serving.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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