| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candy |
16 |
Servings |
INGREDIENTS
| 1/4 |
c |
Heavy cream |
| 1/4 |
c |
Butter (softened) |
| 6 |
oz |
Bittersweet chocolate |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva) (collection)
Date: Wed, 4 Aug 93 22:31:07 CDT
Boil the cream until it thickens. Add the chocolate (broken so it melts
faster) and heat until melted. Add butter and stir till melted and mixed.
Then whisk in 3 tablespoons of your favorite liqueur, pour into a bowl and
chill. Stir several times during the chilling process, and when the stuff
is firm, shape it into balls and roll in cocoa, or whatever strikes your
fancy. I made:
Kahlua dipped in chocolate
Drambuie rolled in cocoa
mint/Baileys rolled in powdered sugar
Frangelico rolled in chopped nuts,
Rum rolled in granulated sugar with cinnamon.
Store them in the fridge, and bring them out shortly before serving to
soften up some.
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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