| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
French |
Cklive19, Pdate |
1 |
servings |
INGREDIENTS
| 6 |
|
Conical drinking cups; (4-ounce) |
| 1 |
|
Box Cocoa Puff Cereal |
| 1 |
lb |
And 4 ounces high quality semi-sweet; melted |
|
|
; chocolate |
| 6 |
|
Disks of sponge cake; cut the same size |
|
|
; as the inside of |
|
|
; the chocolate cups, |
|
|
; 1/2-inch thick |
| 1/2 |
c |
Simple syrup mixed with 1/4 cup Rum |
| 4 |
oz |
High-quality white chocolate; melted |
| 1/4 |
c |
Peanut butter |
| 2 |
c |
Whipped heavy cream |
|
|
Acetate film |
INSTRUCTIONS
In a mixing bowl, measure 6 conical cups of Cocoa Puff Cereal. Add 4 ounces
of melted chocolate. Mix well. Fill up each cone with the mixture. Let cool
in the refrigerator until set. Remove from the refrigerator.
To make the cup, use acetate film. Cut a 3 by 3-inch square. Form a 2
1/2-inch diameter ring, 1-inch tall and secure it with a Post Flag for
easier removal. Brush the square base with chocolate. Place the ring on the
square and let it set. Brush the inside with chocolate, let set and add a
second layer of chcocolate. Fill each chocolate cup with a sponge cake disk
oversoaked with the Rum syrup. Mix French Vanilla chocolate, peanut butter
and whipped cream together and fill up the cup. Level the top using the
spatula. Remove the acetate. Remove the paper cup from the puff cone and
set the cone on top of the chocolate cup.
Converted by MC_Buster.
Per serving: 382 Calories (kcal); 33g Total Fat; (72% calories from fat);
16g Protein; 12g Carbohydrate; 0mg Cholesterol; 301mg Sodium Food
Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9317
Converted by MM_Buster v2.0n.
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