| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 200 |
g |
Chocolate; meio-amargo, Garoto ou Nestle, em barra, diced |
| 150 |
g |
Creme fraiche; creme de leite fresco |
| 2 |
oz |
Or Grand-Marnier; (1 calice) |
| 150 |
g |
Milk chocolate; diced |
| 2 |
tb |
Milk |
| 2 |
c |
Unsweetened cocoa; powdered |
INSTRUCTIONS
In a small pan, bring creme fraiche to a boil. Add dark chocolate and stir
just until melted. Chill for 6 hours or more. With electric beater or
wooden spoon, stir and beat adding liquor until it becomes light and firm.
Return to refrigerator for 3 hours. Make small balls with your hands.
Freeze until firm. Melt milk chocolate with milk, and remove from heat. Dip
balls into melted hot chocolate (this must be done very quickly), and roll
them in the cocoa, with the help of a fork. Keep in the refrigerator until
serving time.
Recipe by: ELLE , Fiches de Cuisine
Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on
Sep 16, 1997
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