| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candies |
48 |
Servings |
INGREDIENTS
| 5 |
oz |
Milk chocolate, chopped |
| 4 |
oz |
Sweet baking chocolate, chop |
| 1 |
oz |
Unsweetened choc, chopped |
| 3/4 |
c |
Whipping cream |
| 3 1/2 |
ts |
Liqueur* |
| 6 |
oz |
Sweet baking chocolate |
| 1 |
tb |
Veg. Oil |
| 1/3 |
c |
Cocoa |
INSTRUCTIONS
Place first 3 chocolates work bowl of food
processor or blender; finely chop chocolate. Heat
cream to just simmering point. With machine running,
gradually add the cream, mixing until the chocolate is
melted. Scrape down sides of container to make sure
all of the chocolate is melted. Blend in liqueur. *Use
whatever flavor liqueur you wish; suggestions are:
rasberry, almond, peppermint or orange liqueurs.
Cover a cookie sheet with wax paper; butter paper.
Spoon mixture into a thin layer onto cookie sheet.
Refrigerate until chocolate is firm, about 30 minutes.
Return to a work bowl or blender. Process until light
and fluffy, about 30 seconds. Spread on cookie sheet
again and refrigerate until choc. can be formed into
balls, but is not hard, about 20 minutes. Carefully
shape inti 1-inch balls. Freeze until firm. Melt 6
ounces sweet baking chocolate in small heavy saucepan
over low heat. Dip frozen chocolate balls into melted
chocolate to coat. Place on wax paper-lined baking
sheet. Sprinkle lightly with cocoa. Keep frozen til
ready to serve. Yeild 5 dozen. Source: newpaper,
newsletter Feb '90
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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