| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Chocolate, Desserts, Candies |
12 |
Servings |
INGREDIENTS
| 1 |
oz |
Semi-Sweet Chocolate* |
| 1 |
ts |
Shortening |
INSTRUCTIONS
*Ingredient List should read: 1 oz. (1 square) semi-sweet chocolate. Draw 1
pattern of a heart design on white paper. Cut twelve 3 x 3" squares of
waxed paper. Set aside. In small saucepan over low heat, melt chocolate
with shortening, stirring constantly. Cool slightly. Pour chocolate mixture
into small squeeze bottle or pastry bag with small writing tip. Place
pattern piece on cookie sheet. Lay waxed paper square over pattern. Pipe
chocolate over outline. (Chocolate lines should be about 1/2" wide.)
Carefully slip out pattern piece. Repeat, making 12 filigree hearts.
Refrigerate 30 minutes or until ready to use. Carefully peel off waxed
paper; place on dessert. Nutritional Info: 1 Heart: 15 calories,
Carbohydrates, 2 g; Fat, 1 g; Potassium, 8 mg. Note: I wish I could draw in
this program, but can't, so let me try to verbally describe the hearts--the
hooked part of the heart should look like a scroll. Do not fill in the
hearts. They should be just a 1/2" wide outline.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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