Chocolate-filled Chocolate Nests

Why, see what accumulated force there is in prayer, when one after another pours out his vehement desires; when many seem to be tugging at the rope; when many seem to be knocking mercy’s gate; when the mighty cries of many burning hearts come up to heaven. When, my beloved, you go and shake the very gates thereof with the powerful battering-ram of a holy vehemence, and sacred importunity, then is it that the kingdom of heaven suffereth violence. When first one, and then another, and yet another, throws his whole soul into the prayer, the kingdom of heaven is conquered and the victory becomes great indeed.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy	California	Breads, Desserts, Muffins & r	2	Servings

INGREDIENTS

1/4	c	Raspberry jam or preserves
4	oz	Semisweet chocolate
		Coarsely chopped
2	T	Granulated sugar
2	T	Butter
1/4	c	Whipping cream

INSTRUCTIONS

~----Cocoa Pastry----- 1 cup flour 1 tablespoon unsweetened cocoa 3
tablespoons   confectioner's sugar 1/3 cup firm butter 1 egg yolk 2
teaspoons     water  Preheat oven to 350 degrees F. Pinch off 1-inch
balls of Cocoa Pastry  and press into ungreased 1-3/4-inch muffin pans.
Bake until lightly  browned and firm when touched gently (10 to 15
minutes). Let tart  shells cool in pans on wire racks. Carefully remove
shells from  muffin pans. Spoon a scant 1/2 teaspoon raspberry jam into
each. In a  heavy pan over low heat, combine chocolate, sugar, and
butter. Heat,  stirring occasionally, until chocolate and butter melt
and sugar is  dissolved. Add whipping cream; stir over medium heat
until mixture is  hot to the touch (2 to 3 minutes). Remove from heat
and let stand  until cooled to room temperature (about 20 minutes).
Spoon about 1/2  tablespoon of the chocolate filling into each tart
shell. Let stand  at room temperature until filling is set (about 1
hour).  Makes 2 dozen cookies.  Cocoa Pastry: In a bowl stir together
flour, cocoa, and sugar to  combine thoroughly. Using a pastry blender
or 2 knives, cut in butter  until mixture resembles coarse crumbs. In a
small bowl, combine egg  yolk and the water; beat until blended. Add
egg mixture to flour  mixture, stirring with a fork until dough clings
together. Use your  hands to press dough into a smooth ball.  Recipe By
: the California Culinary Academy  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 622 Calories From Fat: 334 Total Fat: 39.6g Cholesterol: 71.3mg Sodium: 35.2mg Potassium: 56.8mg Carbohydrates: 75.1g Fiber: 3.8g Sugar: 12.6g Protein: 3.4g