| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candy |
40 |
Servings |
INGREDIENTS
| 3 |
c |
Semisweet chocolate morsels |
| 1/2 |
c |
Heavy cream |
| 2 |
tb |
Rum |
| 1/4 |
ts |
Almond extract |
|
|
Unsweetened cocoa |
INSTRUCTIONS
From: lynx@netcom.com (Lynx-Amathon Adorienne) (collection)
Date: Fri, 30 Jul 1993 00:49:49 PDT
[From the NY Times]
Melt chocolate over simmering water. Beat until smooth. Scald the cream in
a small saucepan; remove from the heat and let cool to 130 degrees on a
candy thermometer.
Add cream to chocolate and beat over simmering water until smooth. Remove
from heat and add flavorings.
When cool, beat with an electric mixer until fluffy. Refrigerate until
firm. Dust your hands with unsweetened cocoa, roll teaspoonsful of the
mixture into balls and roll in unsweetened cocoa. Place in small candy
papers and refrigerate. Makes about 40.
REC.FOOD.RECIPES ARCHIVES
/CANDY
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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